Potato and Egg Breakfast (Potato Shakshuka)
Potato egg skillet is a one skillet breakfast idea that you are going to love. Also great for brunch, lunch or even dinner table.
Servings: 4 servings
Calories: 358kcal
Ingredients
- 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.
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 358kcal | Carbohydrates: 22g | Protein: 15g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 189mg | Sodium: 243mg | Potassium: 604mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1062IU | Vitamin C: 47mg | Calcium: 262mg | Iron: 2mg