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