Shakshuka with New Potatoes

Preparation info
  • Serves


    • Difficulty


    • 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.


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


  1. 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,