Shakshouka with Potatoes

  • 2 T. olive oil, divided
  • ½ yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • 3 tsp. smoked paprika, divided
  • 1 tsp. salt
  • ½ c. chicken or vegetable broth
  • 3 ½ c. chunky tomato sauce (make your own or choose your favorite jarred variety)
  • 4-5 eggs
  • 1 c. diced potatoes
  • 4 oz. goat cheese, crumbled

To make the sauce, heat one tablespoon of olive oil in a deep pot over medium heat. Add the onions and sauté until very soft. Add the garlic, salt, two teaspoons of the smoked paprika, chicken or vegetable broth, and tomato sauce. Simmer for 10-15 minutes. Set aside.

In a large skillet, heat the remaining one tablespoon of olive oil over medium heat. Add the potatoes and remaining one teaspoon of smoked paprika. Sauté the potatoes for a few minutes until they are browned out the outside. Pour the tomato sauce over the potatoes and simmer for another 10 minutes to cook the potatoes.

Use a spoon to make little holes for the eggs on top of the sauce. Crack the eggs directly into the warm sauce and cover the skillet with a lid. With the heat on low (sauce barely simmering) and the lid on, cook the eggs for 10 minutes. Remove the skillet from the heat, top with the crumbled goat cheese, and keep the lid on for another 5 minutes. This should give you medium-soft yolks. Serve with pieces of focaccia or crusty bread for sopping up the sauce.

  • Yields: 3-5 servings, depending on your appetites
  • Preparation Time: 45 minutes
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