This potato shakshuka with goat cheese is one of my favorite easy and healthy meals. I make it a lot on the weekends for brunch, but also for dinner during the week sometimes. It's a one pan meal so the clean up is minimal, which is always a plus!

At its core, shakshuka is just eggs poached in a spicy tomato sauce that originates in North Africa/the Middle East. There's tons of variations but my favorite includes fingerling potatoes and goat cheese.

One of the essential elements of shakshuka is harissa paste. You can make it without harissa (I have many times) but it adds an awesome spicy flavor that's hard to replicate. My favorites are Trader Joe's Harissa and also Mina Harissa if you don't have a Trader Joe's nearby (you can find at Walmart, most grocery stores, and online).

The other key element is the tomatoes. I love making things from scratch, so I've made shakshuka with fresh tomatoes before. However, some things are just better with canned diced tomatoes and this is one of them. My favorite canned tomatoes to use in shakshuka (also super good in chili) are Harris Teeter Diced Fire Roasted Salsa Tomatoes. They are SO yummy! They have a great roasted flavor and they're already a little spicy because there's jalapenos and garlic mixed in. You can use regular diced tomatoes, of course, but I highly recommend trying the Harris Teeter Salsa Tomatoes if they happen to be your local grocery store.

harris teeter diced fire roasted tomatoes — There's 8 cans of these in my pantry at any given time.

I also love using San Marzano tomatoes! If I don't have both in my pantry, I'll definitely have one or the other.

Step One

In a medium to large skillet, I like to use my enameled cast iron pan for this (I don't recommend a regular cast iron as the very acidic tomatoes can strip the seasoning), saute the onion, peppers, and jalapeno in olive oil on medium heat for about 3-5 minutes and then add the sliced potatoes, garlic, and seasonings. Continue to saute the aromatics and potatoes until they get that lovely golden color (you may need to add a little extra olive oil depending on the pan you use).

sauteed onions, peppers, garlic, and green onions

Step Two

Deglaze the pan using the wine, making sure to scrape all the browned bits off the bottom of the pan.

sauteed potatoes, with onion, garlic, and peppers

Step Three

Add the harissa and tomatoes and simmer the shakshuka over medium low heat for about 10 minutes or until the potatoes are cooked through.

Step Four

Make small holes in the sauce and add your eggs. Cook the eggs to your desired level of doneness. Top with crumbled goat cheese and sliced green onions, and serve with slightly toasted crusty bread like ciabatta.

Tip: Only cook as many eggs as will be eaten immediately! The eggs taste so much better when they're freshly cooked, but the sauce will keep in the fridge for up to a week. So I'll usually only make 1 or 2 eggs and a ton of sauce and then throughout the week, I'll heat the leftover sauce back up in a smaller pan and cook a fresh egg with it. Sometimes I'll just heat the sauce up in the microwave and fry an egg to put on top instead of poaching it (much faster).

Potato Shakshuka with Goat Cheese

Author: Kyleigh Sage
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 3 servings 1x

Print Recipe

Ingredients

Scale

2 tablespoons olive oil
1 small onion, diced
½ red bell pepper, diced (optional)
1 jalapeno, diced
½ pound fingerling potatoes, sliced (I love Trader Joe's fingerling potatoes)
3 cloves garlic, roughly chopped
½ cup dry cooking wine (I usually use Trader Joe's cheap sauvignon blanc or cabernet sauvignon)
1 tablespoon harissa paste (more or less to taste)
1 14 ounce can diced tomatoes (Harris Teeter Diced Fire Roasted Salsa Tomatoes are the BEST)
1 teaspoon Zatar seasoning
ground cayenne pepper
salt and pepper
2-3 eggs (1 per person)

Serve with

crumbled goat cheese
green onions
fresh ciabatta (or any yummy fresh bread)

Instructions

In a medium to large skillet, saute onions, peppers, and jalapenos in the olive oil over medium heat for 3-5 minutes.
Add potatoes, garlic, and seasonings and continue to saute until the potatoes and onions get that lovely golden brown color.
Deglaze the pan using the wine, making sure to scrape up all the browned bits off the bottom of the pan.
Add the harissa and tomatoes and simmer over medium low heat for about 10 minutes or until the potatoes are cooked through.
Make small holes in the sauce and add your eggs. Cook the eggs to your desired level of doneness.
Tip: Only cook as many eggs as will be eaten immediately! The eggs taste so much better when they're freshly cooked, but the sauce will keep in the fridge for up to a week. So I'll usually only make 1 or 2 eggs and a ton of sauce and then throughout the week, I'll heat the leftover sauce back up in a smaller pan and cook a fresh egg with it. Sometimes I'll just heat the sauce up in the microwave and fry an egg to put on top instead of poaching it (much faster).
Top with crumbled goat cheese and sliced green onions, and serve with slightly toasted crusty bread like ciabatta.

Category: Breakfast, Brunch, Dinner
Method: Stovetop
Cuisine: Middle Eastern, North African