Breakfast Brunch Dinner

Potato Shakshuka (crockpot or skillet recipe)

This easy and flavorful potato Shakshuka recipe for the skillet or crockpot, is a dish that can be served for breakfast, lunch or dinner! While spending time in the middle east as a Christian aide worker, I was introduced to this delicious tomato based dish. The ladies we worked with were poor (having lost their homes in the war) and would add tomato paste to their Shakshuka as an easy and cheaper way to make the sauce. This recipe with eggs, potatoes and coriander is a copycat to what we were kindly served in the Middle east. Keep scrolling below the recipe for Notes, substitutions and photos.

Prep time: 15 minutes

Cook time: 4-6 hours (crockpot/slow cooker) 4550 minutes (skillet)

Serves: 6

  • 3 medium-large potatoes
  • Olive oil
  • 3 minced garlic cloves
  • 1 large tomato cubed (a large beef steak or two smaller Roma tomatoes can be used.)
  • 3/4 cup diced red or green bell pepper
  • 1/2 cup diced onion
  • 1 6 oz. can tomato paste
  • 1 3/4- 2 1/2 cups water (*see note)
  • 1 teaspoon salt (*see note)
  • 1 teaspoon coriander (*See substitutions below.)
  • 1/2 teaspoon cumin
  • Few dashes paprika
  • Eggs
  • Naan Pita or challah bread
  • Optional toppings: feta cheese, fresh basil and/or parsley

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For Potato Shakshuka in the Crockpot:

  1. Cube the potatoes, then add an even layer (3-4 tablespoons)of olive oil into a 5-7 quart crockpot/slow cooker. Spread the potatoes out over the oil in the crockpot, then layer the minced garlic, diced peppers and onion, and tomato chunks over the potatoes, ensuring the potatoes are mostly covered with veggies.
  2. Mix 1 3/4 cup water (if needed you can add more water for a thinner sauce later) with the 6 oz. tomato paste. Stir the seasonings into the tomato paste, then pour the mixture evenly over the veggies and potatoes again ensuring the potatoes are covered in sauce and/or veggies.
  3. Cover and cook on low for 4-6 hours until the potatoes have softened. (*see note below.)
  4. Once the potatoes are soft, make little “wells” with a large spoon and add the eggs (the amount is up to you) into the wells. Cover and cook on low again until the eggs are finished to your preference (usually around 30-40 minutes for us because my husband prefers his eggs well done).
  5. Add fresh herbs and feta over top of the Shakshuka (optional) and serve with fresh Naan or bread of choice. Notes and photos below.

For skillet potato Shakshuka:

  1. Add an even layer of olive oil (around 6-7 tablespoons) to a large nonstick skillet, then add cubed potatoes and onions and cook over medium heat, turning frequently. Cook for eight-ten minutes, then add the remaining vegetables and minced garlic and saute for another 1-2 minutes.
  2. Mix the seasonings with 2 cups water and the 6 oz. tomato paste. Add the sauce/seasoning mixture to the skillet and then simmer (and stir occasionally) over medium-low heat for 20-30 minutes until the potatoes have fully cooked and the flavors have incorporated into the sauce. Keep adding water as needed until the sauce has reached the consistency you prefer.
  3. Make “wells” with a large spoon and place the eggs (the amount is optional) inside each well. Cover the skillet with a lid or foil and turn the heat to low until the eggs are cooked to preference (roughly 5-10 minutes).
  4. Add fresh herbs and feta over top of the Shakshuka (optional) and serve with fresh Naan or bread of choice. Keep scrolling for photos and notes.

We like to eat our Shakshuka with fresh homemade Naan (click the link above for the recipe) and fresh cucumbers. I also mix up 1 cup of plain yoghurt with 1 tablespoon freeze dried dill to add as a sauce over the Shakshuka. This makes a nice and light, yet flavorful meal!

Shakshuka is a great Vegetarian option or even a meal for Meatless Monday (with or without the eggs is up to you). You can always skip adding the eggs and feta if you want to make it a vegan option as well.

Notes*

When using the low and slow heat of the crockpot I noticed the sauce is a lot thinner than it is from the hotter simmer of the skillet. I suggest starting out with 1 3/4 cups water for the crockpot and adding more later if needed. The skillet method tends to guzzle up the liquid in the sauce, so once again, you can keep adding until the sauce is the perfect consistency for you!

The amount of salt (or any of the seasonings) can be adapted to preference.

The potatoes will continue to soften while the eggs are cooking so my preference is to wait until they are soft but just so. But then again, I like my potatoes nice and soft. Keep an eye on the potatoes after several hours and just remember to allow for a little extra “softening” while the eggs are cooking.

Shakshuka in the skillet may be a quicker option, but be sure to allow for a little simmer time to get those flavors nicely incorporated in the sauce.

Substitutions for coriander. (Add all substitutions to taste)

  • Extra cumin
  • Garam masala
  • Parsley (fresh or dried)
  • Caraway
  • Curry powder

Feel free to pin this recipe for later and let me know how it turned out for you in the comments below.

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2 Comments

  1. […] can be used as a side to many dishes and we especially enjoy it with Shakshuka, Middle eastern chicken and rice, Moroccan chicken and chickpeas […]

  2. […] Potato Shakshuka (crockpot or skillet recipe) — This Mom Cooks […]

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