Potato and egg breakfast skillet cooked Shakshuka style in one pan, a great way to start your day and a perfect dish for brunch.
Who does not like one skillet recipes? Potato egg skillet is one of the one pot meal ideas that you are going to love. This is great for breakfast, brunch or lunch. A tasty variation to the traditional shakshuka recipe.
❤️ Why its a must-try
- A colorful filling and nutritious meal for egg lovers.
- You can never go wrong with shakshuka it is an easy recipe and very versatile.
- Great for breakfast or brunch, easily doubled or tripled.
There are certain types of egg recipes that I do not mind eating daily and this one is included. From the pan-fried potatoes to the green peppers, the soft and creamy eggs with the cheese melted over the top, and let's not forget the little naughty jalapeno kisses which I - personally- loved the most.
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- Potatoes: Use any potatoes you like. Wash, peel and dice potatoes into small cubes for this recipe.
- Bell peppers and onions.
- Diced tomatoes, fresh or canned.
- Shredded cheese
- Olive oil for cooking
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a large skillet, pan fry potatoes until you get that crispy potatoes you love.
- Add onions, chopped green peppers and saute all for a couple of minutes.
- Add the diced tomato and simmer for about 5 minutes. Take the pan off the heat and make 4 or more dents in the potato mixture.
- Crack eggs in the dents and add the jalapeno peppers if using. Sprinkle cheese on top then bake for 15 minutes or to desired doneness.
💡 👍 Amira's Tips
- Although I love using fresh potatoes but sometimes when I am in a hurry I use frozen cubed potatoes.
- Make sure egg whites are cooked before serving.
Refrigerate: Place leftovers in an airtight container and refrigerate for 3-4 days.
Reheat: it is best to reheat this dish on stove top or oven. Microwave is not recommended as it has eggs.
Freeze: I do not recommend freezing this dish.
🍽️ Serve With
- I like serving this dish with Pita Bread, Whole Wheat Pita Bread or this favorite Taboon bread.
- A fresh Greek Salad makes a great side to this dish.
- I love to serve fresh fruit like this Creamy Fruit Salad with this casserole. It's fresh and light and pairs so well with this hearty meal.
- You can also use frozen hashbrown potatoes.
- This dish is great for breakfast and lunch or meatless dinner. You can add some cooked ground beef for dinner.
- Leave jalapeno out if you are not a fan.
- Add an extra touch of heat to this dish by adding a dash of cayenne pepper.
- You could also add some vegetables such as sundried tomatoes, fresh herbs or spinach to this casserole version of the traditional dish.
- Use your favorite cheese mozzarella and cheddar cheese are our favorite.
📣 Related Recipes
- Here is an out of the norm Breakfast Egg Dish with Dates. The combination of sweet and salty in this recipe is heavenly.
- Popular Middle Eastern street food, Falafel Pita Sandwich, is a must have when you visit Egypt. But you can certainly make them at home with a variety of toppings and condiments.
- Baghrir is a Moroccan style pancakes with a distinctive shape and texture. Made with semolina flour and served with honey and butter these pancakes are sure to impress.
- Falafel is a breakfast/ lunch and sometimes dinner recipes in the Middle East. Here are some great authentic ideas for what to serve with falafel
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Potato and Egg Breakfast (Potato Shakshuka)
- 3 Tablespoon olive oil.
- 2 cups potato peeled and diced.
- ½ cup onion diced.
- ½ cup bell pepper diced.
- 1 14.5 oz can diced tomato*.
- salt and pepper to taste.
- 4 Large Eggs.
- 1 cup grated 4 cheese.
Optional and highly recommended:
- 1 medium Jalapeno.
- 1 teaspoon Za’atar.
- Heat oven to 350F.
- In a skillet over medium heat-high, add oil then add potato and stir until it crisy for approximately 8 minutes.
- Add diced onion, bell pepper and stir for a couple of minutes.
- Add tomatoes, salt and pepper then stir to combine.
- Simmer for another 5 minutes then turn off the heat.
- Make 4 dents/holes in the mixture using a wooden spoon. Crack an egg into each dent.
- Arrange jalapeño, if using, around the eggs. Then sprinkle top with cheese.
- Pop in the oven and bake for 15 minutes or until whites are just set but yolks are still runny (or to taste).
- Serve sprinkled with some zaatar, green onions or chopped parsleyif desired.
- I’ve used fire roasted one, but you choose what you like. You can also use fresh diced tomato.
- Please check the nutrition disclaimer policy.