Potato, Spinach and Egg Shakshuka

By Alexandra Caspero on February 27, 2019

Potato, Spinach and Egg Shakshuka! Eggs poached in a spicy tomato sauce with potatoes and spinach. The perfect vegetarian dinner or breakfast!

This post is sponsored by The Little Potato Company! As one of their ambassadors, I’m sharing a new way to enjoy these little potatoes every month. Thanks for supporting the brands that support DK.

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.

Egg shakshuka in a white bowl with a fork

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.

Close up shot showing the shakshuka and garnishes

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.

Garnish with fresh herbs and serve immediately

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.

Print
egg shakshuka

Potato, Spinach and Egg Shakshuka

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: dinner, breakfast, brunch, eggs
  • Method: stove-top
  • Cuisine: Middle Eastern, North African Inspired

Description

Potato, Spinach and Egg Shakshuka! Eggs poached in a spicy tomato sauce with potatoes and spinach. The perfect vegetarian dinner or breakfast!


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: dinner, breakfast, brunch, eggs
  • Method: stove-top
  • Cuisine: Middle Eastern, North African Inspired
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: dinner, breakfast, brunch, eggs
  • Method: stove-top
  • Cuisine: Middle Eastern, North African Inspired
Scale

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) crushed tomatoes
  • 4 large eggs
  • 2 cups chopped spinach
  • 4 ounces goat cheese, crumbled
  • parsley, for serving

Instructions

  1. Microwave the Little potatoes according to package directions. Add in the seasoning packet, toss well, and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with parsley, if desired, and serve.

did you make this?

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Deb D
      March 1, 2019 AT 2:34 pm

      I just tried to print this recipe and one of the ads from your website covered up a step on the directions. I tried to close all of the ads but some won’t close and every time I tried to print, part of the instructions were missing. Thought you might want to know….

      1. Alex
        March 3, 2019 AT 8:48 am

        Oh gosh Deb, yes! Thank you so much for alerting me. I’ve contacted my Ad company to fix this… so sorry.