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side dishes

Baked Potato Shakshuka
This variation on a classic middle east breakfast is simple, hearty, and filling. Broiling the eggs tends to lead to a soft set. If you like having more control over how firm your eggs are, heat the sauce to simmering in a small pan and poach the eggs directly in the sauce to desired texture before topping hot potatoes with eggs and sauce alike.
1 large russet potato, baked and halved
1/2 c. marinara sauce (3 Guiding Stars)
2 eggs
Pinch of paprika
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Baked Potato Shakshuka

Baked Potato Shakshuka

Baked Potato Shakshuka
Two Stars Guiding Stars
  • Servings:2 (293 g)
  • Prep Time:8 minutes
  • Cook Time:5 minutes
1. Place warm potato halves on a parchment-lined baking sheet. If you're using refrigerated potatoes, heat in the microwave for a minute or so to warm. Use a fork to fluff the inside of the potato without breaking the skin.
2. Divide the marinara sauce between the potato halves and mix together a bit. Make a well in the center of the sauce and crack an egg into it.
3. Broil 3 - 4 minutes or until the egg whites are set. Yolks will be runny: broil longer for more fully cooked egg.
4. Sprinkle with the pinch of paprika and serve.