Shakshuka Stuffed Potatoes

Shakshuka Stuffed Potatoes are a delicious twist on the classic Israeli dish, combining the flavors of shakshuka with the comfort of stuffed potatoes. This recipe is perfect for a hearty and satisfying meal that's packed with bold and savory flavors.

Shakshuka Stuffed Potatoes

Ingredients

  • 4 large potatoes
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 bell peppers, diced
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 can (14 oz) crushed tomatoes
  • 4 eggs
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pierce the potatoes with a fork and bake for 45-60 minutes until tender.
  3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers, and cook until softened.
  4. Add the minced garlic, cumin, paprika, and cayenne pepper. Cook for another 2 minutes.
  5. Pour in the crushed tomatoes and simmer for 10 minutes, until the sauce thickens.
  6. Cut a slit in the top of each baked potato and gently push the ends towards the center to open them up.
  7. Spoon the shakshuka mixture into the potatoes, creating a well in the center of each one.
  8. Crack an egg into the well of each potato.
  9. Bake for 10-15 minutes, until the egg whites are set but the yolks are still runny.
  10. Season with salt and pepper, and garnish with fresh parsley before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
12g
Carbohydrates
40g
Fat
15g

Supplies

Baking sheet Large skillet Sharp knife Fork

Tools

Oven Stove

Serving suggestions

Serve the Shakshuka Stuffed Potatoes with a side of fresh salad and crusty bread for a complete and satisfying meal.

Tips & tricks

For a spicier kick, add a dash of hot sauce or sprinkle of red pepper flakes before serving.

Cost

$10