Potato, Onion, and Chili Shakshuka with Za'atar

Name: Potato, Onion, and Chili Shakshuka with Za'atar
Cuisine: Moroccan, African
Ingredients: 3 tablespoons olive oil, plus more for drizzling; 1 lb (550-600 g) russet (baking) or red potatoes (about 3 medium), cut into 3/4-inch (2 cm) cubes; I small red or green bell pepper, cut into 3-inch (2 cm) pieces; 2 fresh red or green chili peppers,; such as jalapeño or Anaheim,; thinly sliced (omit if you don't like spice); I small onion, diced; I teaspoon salt; 1/4 teaspoon ground cumin A few twists of black pepper; 4 eggs; 2 teaspoons za'atar blend Fresh za'atar or oregano leaves, for garnish

8 steps

I'm not sure shakshuka is the most accurate name for this dish, but I figured it would convey the idea best. After all, the word shakshuka, which refers to the North African dish of eggs poached in tomatoes, is literally derived from an Arabic word meaning "to pair or mix together." Here we are mixing two classic breakfast foods: eggs and potatoes. This combo is a staple breakfast across the Arab world. Some people scramble the eggs with potato cubes, others make it a frittata and add more vegetables, but here I leave the eggs whole and allow them to fry with the potatoes and other aromatics for a dish that's crispy on the edges, but soft and comforting in the middle. While it's wonderful on its own, if you're like me (or like most Arabs!), you never pass up a chance to eat carbs with carbs, and so we scoop this whole thing up with bread.

Updated at: Thu, 17 Aug 2023 03:17:22 GMT

Ingredients

4 servings

3 tablespoonsolive oil

plus more for drizzling

550gpotatoes

russet, baking, or red, about cut into 3/4-inch, 2 cm cubes

red bell pepper

small, or green, cut into 3-inch, 2 cm pieces

2fresh red chili peppers

thinly sliced, omit if you don't like

onion

small, diced

salt

¼ teaspoonground cumin

3 twistsblack pepper

4eggs

2 teaspoonsza' tar

blend, Fresh za'atar, or oregano leaves, for garnish

Instructions

Step 1

In a large lidded nonstick or cast-iron skillet, heat the olive oil over medium-high heat. Add the potatoes and cook, tossing frequently.

Step 2

until just starting to brown around the edges, 10-15 minutes. Add the bell pepper, chilies, and onion and continue to cook, tossing

Step 3

periodically, until the potatoes are golden brown and crisp all over. another 15 minutes. Add the salt, cumin, and black pepper and give everything one more toss. Make 4 wells in the potato mixture with the back of a large spoon and crack an egg into each well. Drizzle some olive oil on top

Step 4

of the eggs and sprinkle with the za'atar. Cover the pan and cook until

Step 5

the whites are set. If you prefer a runnier yolk, you can spoon the

Step 6

whites gently away from the yolk so you have thinner whites that will

Step 7

cook faster.

Step 8

Remove from the heat, garnish with fresh za'atar leaves, and serve immediately.