Shakshuka with New Potatoes

Name: Shakshuka with New Potatoes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 2
Cuisine: Tunisian
Ingredients: 3 eggs; 1 tsp red wine vinegar; 2 tsp honey; One 14½- oz [411- g] can diced tomatoes with juice; Toasted country-style bread slices for serving; 2 Tbsp minced fresh flat-leaf parsley; ⅓ cup [40 g] crumbled feta cheese; Kosher salt and Freshly ground black pepper; 1 onion, diced; 1 serrano chile, seeded and minced; 2 garlic cloves, minced; 1 Tbsp harissa; 1 tsp paprika; ¼ tsp ground cumin; 2 Tbsp olive oil; 2 or 3 new potatoes, cut into ¼-in [6-mm] dice

Preparation info

Serves
2

Difficulty
Easy
Ready in
50 min

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Shakshuka (shak-SHOE-kuh) is a Tunisian dish of tomatoes, chiles, spices, and eggs. It’s remarkably fast and easy to make and astonishingly delicious, which makes it a perfect weeknight meal. In this version, I’ve included potatoes in order to make it more dinner-ish and added feta cheese just for fun.

Ingredients

2 Tbsp olive oil
2 or 3 new potatoes, cut into ¼-in [6-mm] dice
Kosher salt and Freshly ground black pepper

Method

Heat a 12-in [30.5-cm] skillet or 3-qt [2.8-L] saucepan over medium-high heat, and add the olive oil. When the oil shimmers, add the potatoes, ½ tsp salt, and a few grinds of pepper and stir to coat the potatoes in the oil. Cook, undisturbed, for 3 minutes, then turn the potatoes with a spatula and cook until they are browned and tender, 3 minutes longer. Add the onion,

Ingredients

Method

Photos