First things first…… I am competing for Favorite Chef, a competition with Bon Appetite Magazine. Help me win $20K and a feature article in the magazine. I’d love you to VOTE FOR ME! Here’s the LINK. You can vote once per day. Please and Thank you!
Now here’s the recipe.
Potatoes and eggs. Pantry staples. Here’s a NEW take on a classic recipe my family loves. Shakshuka. It’s a spicy, rich tomato sauce mostly served with meatballs, or baked eggs in the sauce. I added carrots, zucchini, we’re layering flavors again!!! MOTTO. Serve it in the most perfect vessel, a baked potato. This one is good. Be sure to add it to your rotation asap.
Baked Potato Shakshuka
6-8 medium potatoes
1 tbsp. olive oil
Kosher salt & black pepper
1 lb. asparagus or broccoli forets
6-8 medium eggs
Feta cheese for garnish
Shakshuka sauce (recipe below)
Preheat your oven to 425 degrees. Wash and dry your potatoes, drizzle with olive oil, and salt. Place on a baking sheet. Make sure to pierce your potatoes, before baking. Bake for 45-55 minutes, until the potatoes are tender and cooked through. Remove the potatoes from the oven and let cool until you are able to handle them with your hands.
Cut a slit in the top of the each potato. With your hands, press open slightly, then use a small measuring cup to press the potato open even more making a pocket or vessel for your sauce and egg.
Scoop ¼-1/3 cup sauce into your potato. With your fingers or a spoon, spread the sauce mostly on the sides, keeping a spot for your egg.
Crack and add your fresh egg to each potato. Add the asparagus or broccoli to the baking sheet. Drizzle the vegetables with some olive oil if desired. Doesn’t need much though. Season your egg with a little salt and fresh cracked pepper. Then dice and sprinkle the baking sheet with the onion, and the feta cheese.
Bake the potatoes and vegetables at 425 degrees for 18- 20 minutes, for a soft egg, And for a cooked through egg, 22 (ish) minutes.
Remove from the oven and serve warm.
1 tbsp. olive oil
1 small sweet onion, diced
2 carrots, diced
1 small zucchini
1 tsp. each cinnamon, smoked paprika, dried basil, and salt
28 oz. crushed tomatoes
14 oz. diced fire roasted tomatoes
While the potatoes are baking, make the red sauce. In a large pot over medium heat, sauté the onion, carrots and zucchini in a little olive oil until tender, 4-5 minutes stirring occasionally. Then add the seasonings and stir to combine. As the seasonings heat, they will become more fragrant. Cook 1-2 minutes. Then add the tomatoes and reduce the heat to low, simmer for 15-20 minutes. Stir occasionally.
Remove from the heat.
Happy dinner time, or lunch time, or breakfast…. even brunch! XO