Potato, Spinach and Egg Shakshuka
Potato, Spinach and Egg Shakshuka! Eggs poached in a spicy tomato sauce with potatoes and spinach. The perfect vegetarian dinner or breakfast!
Shakshuka! Fiery tomato sauce, spinach, poached eggs, feta and creamy potatoes! This dish does double duty as breakfast for dinner, brunch or plain ol’ breakfast.
If you haven’t had shakshuka yet, you are in for a real treat. As long as you like tomato sauce, eggs and potatoes, then you are going to love this dish. This is one of my go-to meals when I want a comforting dinner without much prep work. When I’m really not in the mood to cook, I simply simmer a jar of tomato sauce, throw in a few eggs and cheese and serve the whole thing with crusty bread. It’s so simple and so good.
While potatoes aren’t a traditional ingredient in shakshuka, I think they round out the meal nicely and pair perfectly with the yummy tomato sauce. I’m using The Little Potato Company’s newest microwave-ready flavor, Tomato Basil!
Potato, Spinach and Egg Shakshuka
I love all of The Little Potato Company flavors, but these might be edging out as a favorite. A yummy fusion of succulent tomatoes and sweet basil, plus ready in only 5 minutes. I’ve shared a lot of recipes using these delicious Creamer potatoes, but I haven’t spent much time talking about how amazing their microwave-ready options are. The new packaging has everything you need to cook the potatoes – fresh Little potatoes, seasoning and the BPA-free steam tray for the potatoes to cook in. And the potatoes are ready to go – no peeling or washing required.
Microwave the potatoes while you are preparing the rest of the dish, then add them right to the pot to soak up the yummy tomato sauce. Sprinkle on crumbled feta and parsley, then cover to let everything warm together.
Quick tip for getting the eggs just right. Your sauce should be at a low simmer, just barely bubbling when you add the eggs. Set a timer for 10 minutes, then remove from heat. Let sit for an additional 2-3 minutes, shaking the pan to check the egg whites. If they jiggle, then they aren’t quite done.
How many does this actually serve? I use 4 eggs in this recipe and therefore think it can serve 4, as the extra potatoes and cheese make for a hearty portion, especially for breakfast. However, if you are serving a hungrier bunch, use the largest skillet you have, increase the tomato sauce and use 6 eggs.
Potato, Spinach and Egg Shakshuka
Equipment
Ingredients
- 1 package Tomato Basil Microwave Ready Little Potatoes
- 1 tablespoon olive oil
- 1/2 white onion, chopped
- 3 garlic cloves, minced
- 3 teaspoons chili powder, divided
- 1 teaspoon salt
- 1/2 cup vegetable broth
- 1 28-ounce can crushed tomatoes
- 4 large eggs
- 2 cups chopped spinach
- 4 ounces goat cheese, crumbled
- parsley, for serving
Instructions
- Microwave the Little potatoes according to package directions. Add in the seasoning packet, toss well, and set aside.
- While the potatoes are cooking, heat the olive oil in a large, deep skillet with sides over medium heat. Add the onions and saute until very soft. Add in the garlic, chili powder, vegetable broth and tomatoes. Reduce heat to low, cover and simmer for 15 minutes to let the flavors develop.
- Remove the lid and stir in the spinach. Using a spoon, make a small well in the sauce and crack the eggs directly into the sauce. Place the lid back on and cover, cooking the eggs for 10 minutes.
- Remove from heat, and gently place in the cooked potatoes and goat cheese. Recover and let sit off heat for 2-3 minutes to allow the goat cheese to melt over the eggs and potatoes and the egg whites to continue to set.
- Garnish with parsley, if desired, and serve.