This satisfying meal is traditionally served for breakfast, but we love it for dinner, too! This recipe comes to us from our friends at The United States Potato Board.
Cooking Tip of the Week: Remember that children under age 5 should not consume undercooked eggs. If you’re cooking with kids this age, consider using pasteurized eggs or extending the eggs’ cook time.
Food for Thought: This dish is a twist on shakshouka, which is a popular breakfast dish in the Middle East and North Africa. It typically contains eggs and a spiced sauce, but this version uses potatoes, too! The word shakshouka means “a mixture” in Arabic and you can add anything you like to it. Other common additions include artichoke hearts and broad beans. It’s often served with bread to soak up the delicious tomato sauce!
Family Dinner Conversation Starter: What makes you a good friend? What do you like most about your friends?
Adult: Heat 1 teaspoon oil in heavy medium saucepan over medium-heat.
Together: Add shallot, garlic, chili powder, turmeric and caraway; sauté until shallot is tender, about 4 minutes.
Together: Add tomatoes with juices from can and 1 cup water; simmer until sauce thickens and is reduced to 1 3/4 cups, stirring occasionally, about 8 minutes.
Adult: Meanwhile, heat 2 remaining tablespoons oil in heavy well-seasoned cast iron skillet or non-stick skillet over medium heat.
Together: Add potatoes and sprinkle with salt and pepper Sauté potatoes until tender and golden brown, about 15 minutes.
Together: Using wooden spoon, push potatoes to edge of skillet.
Together: Crack eggs into center of skillet and cook until whites are set and yolks are creamy, about 6 minutes.
Together: Spoon warm sauce over eggs and potatoes. (Cover remaining sauce and refrigerate to enjoy later.)
Kid: Sprinkle eggs with feta and parsley. Serve passing hot sauce separately.