The best breakfast you've had in a while: Shakshuka.

Shakshuka is the best of so many worlds rolled into one. Saucy potatoes make for a really rich base. Feta makes for a nice salty finish and who doesn’t want to eat eggs for dinner. 

Sure, you could have this for breakfast (or any meal for that matter) but there’s something so fun about having breakfast for dinner isn’t there? I’m just about over the moon when we make this dish & I think it could easily become a household favourite for you too.

If you like sriracha or harissa, this dish is going to be right up your alley. If you’re not a big fan of spicy food, no worries. Skip the hot sauce at the end and sprinkle some cilantro for a more herbal finish. Whichever way you choose to tweak this recipe, it’s hard to go wrong. 

I’ve made versions with sweet potato, with squash, with a carrot & potato mix. Just have fun with it. 


Ingredients

Makes 4 portions

5-6 medium potatoes
1 T coconut oil
1 onion, minced
6 garlic cloves, minced
1 t cumin
½ t red pepper flakes
1 large tomato, diced
¼ C feta cheese
6 large eggs
Chopped green onions
Sriracha, for serving
Salt & pepper

Ingredients

10 prep minutes + 20 minutes cook

In a large skillet add diced potatoes and enough water to cover them. 
Cook until all the water is gone then add oil, onion, pepper flakes & garlic.
Cook until fragrant then add cumin, salt, pepper & tomatoes.
Let it bubble until tomato has thickened, about 10 minutes.
Stir well then gently crack eggs into the skillet.
Cover and reduce to low heat until the eggs are just set.
They should still jiggle a little when you shake the pan.
Serve topped with feta, hot sauce & green onion.