Idaho® Potato Hash Shakshuka
Onion, pepper and crispy potato hash, topped with a spicy tomato sauce and baked with eggs.
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- 3 tablespoons olive oil, divided
- 2 Idaho® baking potatoes, peeled and diced
- 1 onion, peeled and diced
- 1 bell pepper (any color), seeded and diced
- 2 cloves garlic, peeled and minced
- 1 can (28 oz.) chopped/diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¾ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Pinch of cayenne, to taste
- 6 eggs
- 2 tablespoons parsley, chopped
- Add 2 tablespoons of the olive oil and the diced potatoes to a large skillet or cast iron pan. Cook on medium heat for about 10 minutes and then raise the heat to medium-high for another 5 minutes. The potatoes should be tender and lightly golden brown. Remove from the pan and set aside.
- Add the remaining tablespoon of olive oil to the pan along with the diced onions and bell pepper. Sauté for a few minutes, stirring often, until the onions become translucent.
- Add the minced garlic and cook for an additional minute.
- Return the potatoes to the pan, add the tomatoes and stir in the cumin, paprika, salt, black pepper and cayenne. Simmer for about 15 minutes, stirring occasionally.
- While the mixture simmers, pre-heat the oven to 375°F.
- Gently crack the eggs on top of the sauce, season with a touch more salt and pepper, and place in the oven for 10 - 15 minutes until the whites are set but the yolks are still tender.
- Sprinkle with the parsley and serve hot with pita or crusty bread.