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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!
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! Eggs poached in a spicy tomato sauce with potatoes and spinach. The perfect vegetarian dinner or breakfast!
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(2 comments) leave a comment
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….
Oh gosh Deb, yes! Thank you so much for alerting me. I’ve contacted my Ad company to fix this… so sorry.