This easy, flavorful potato shakshuka can be made in a skillet or a crockpot and works beautifully for breakfast, lunch or dinner. While serving as a Christian aid worker in the Middle East, I was introduced to this tomato-based dish. Many of the women I met used tomato paste to stretch their sauce—an economical and delicious shortcut. This recipe, with eggs, potatoes and coriander, is a simple copy of what we were kindly served there alongside fresh homemade Na-an bread. Scroll down for notes, substitutions and step-by-step photos.
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Potato Shakshuka (crockpot or skillet)
marilynpeight
Pin Recipe
Ingredients
- 3 med-large potatoes
- 3 garlic cloves, minced
- 1 large beef steak tomato, cubed*see note
- 3/4 cup diced bell pepperoptional
- 1/2 cup diced onion
- 6 oz. tomato paste
- 1 3/4-2 cups water(more will be needed for skillet shakshuka)
- 1 teaspoon salt
- 1 teaspoon corianderSubstitutions below
- 1/2 teaspoon cumin
- few dashes paprika
Optional toppings:
- eggs
- feta cheese
- fresh basil
- fresh parsley
Instructions
For skillet potato shakshuka:
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Add an even layer of olive oil (about 6–7 tablespoons) to a large nonstick skillet. Add cubed potatoes and diced onion and cook over medium heat, turning frequently, for 8–10 minutes. Add the remaining vegetables and minced garlic and sauté 1–2 minutes more.
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Whisk the seasonings with 2 cups water and the 6 oz tomato paste. Pour the sauce into the skillet and simmer over medium-low heat, stirring occasionally, for 20–30 minutes until the potatoes are tender and the flavors have melded. Add more water as needed to reach your preferred sauce consistency.
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Optional: Make small wells with a spoon and crack eggs into each well. Cover the skillet and reduce heat to low; cook 5–10 minutes or until eggs reach desired doneness. Remove from heat, sprinkle with fresh herbs and feta if using, and serve with bread.
For potato shakshuka in the crockpot:
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Cube the potatoes. Add 3–4 tablespoons olive oil to a 5–7 quart crockpot and spread the potatoes evenly over the oil. Layer minced garlic, diced peppers, onion and tomato over the potatoes so they are mostly covered.
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Mix 1 3/4 cups water with the 6 oz tomato paste and stir in the seasonings. Pour the mixture evenly over the vegetables and potatoes, ensuring they’re coated. Cover and cook on low for 4–6 hours, until potatoes are tender (slow cooker times vary).
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Optional: When potatoes are soft, make wells and add eggs. Cover and cook on low until eggs are done to your taste (some prefer 30–40 minutes for fully set yolks). Finish with fresh herbs and feta and serve with bread.
Notes
Slow cooker results vary; start with 1 3/4 cups water and add more if you want a thinner sauce. The skillet method may require adding more liquid as it cooks down faster.
If you prefer firmer potatoes while the eggs finish cooking, remove eggs earlier or add them later. The potatoes will soften further while eggs cook, especially in the slow cooker.
We like to serve shakshuka with fresh homemade Naan and sliced cucumbers. For a simple sauce, mix 1 cup plain yogurt with 1 tablespoon freeze-dried dill and drizzle over the finished dish. The combination is light but full of flavor.
Step by step slow cooker photos and additional notes:
Step 1: Cube potatoes and place into the crockpot.
Step 1 continued: Layer the vegetables evenly over the cubed potatoes.
Step 2: Combine the tomato paste, water and seasonings, then pour over the vegetables in the crockpot. Cover and cook until potatoes are tender.
Step 3: Make wells in the sauce and add eggs if desired. Cook until eggs are done to your liking, then garnish with herbs and feta.
Shakshuka is a great vegetarian choice and makes an easy Meatless Monday meal. Omit eggs and feta to make it vegan.
Notes*
Because the crockpot cooks at low temperature, the sauce will be thinner than when simmered in a hot skillet. Start with 1 3/4 cups water for the crockpot and add more if needed. The skillet tends to reduce the liquid faster, so add more water while cooking until the sauce reaches the texture you prefer.
Adjust the salt and seasonings to taste. Keep in mind the potatoes will continue to soften while eggs finish cooking, so plan timing accordingly.
Skillet shakshuka is quicker but still benefits from a short simmer to develop the sauce flavor.
Substitutions for coriander (add substitutions to taste):
- Extra cumin
- Garam masala
- Parsley (fresh or dried)
- Caraway
- Curry powder
Feel free to pin this recipe for later and let me know how it turned out in the comments below.
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