Potato & Artichoke Shakshouka
This Middle Eastern dish traditionally consists of eggs poached in a tomato-based broth. To further enhance your satisfaction, we've added artichoke hearts, roasted red peppers and potatoes, still keeping the total time at 40 minutes! Try it for breakfast, lunch or dinner.
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Hands-on time: 10 minutes
Total time: 40 minutes
- 2 tsp olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 2 baking potatoes (such as Russet), peeled and diced into 1-inch chunks
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked Spanish paprika
- 1/4 tsp kosher salt
- 1 26.46-oz box diced tomatoes (TRY: Pomi Chopped Tomatoes)
- 12 oz frozen artichoke hearts, quartered
- 1/2 cup jarred sliced roasted red peppers, packed in water
- 1/4 cup chopped fresh parsley, plus additional for garnish
- 4 large eggs
- In a large, deep skillet, heat oil on medium. Add onion and sauté, stirring occasionally, until softened, about 3 minutes. Add garlic and sauté for 1 minute. Add potatoes, cumin, coriander, paprika and salt and sauté for 1 more minute.
- Add tomatoes with juices, artichokes, red peppers and 1/2 cup water. Stir to combine, increase heat to medium-high and bring to a boil. Cover and cook until potatoes are tender, about 25 minutes.
- Reduce heat to medium-low and stir in parsley. Carefully crack eggs into skillet over top of potato mixture. Cover and cook for 5 minutes, until eggs are just set. Garnish with additional parsley and serve immediately.
Nutrients per serving (1 cup potato mixture and 1 egg): Calories: 241, Total Fat: 8.5 g, Sat. Fat: 2 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 1 g, Carbs: 32 g, Fiber: 13 g, Sugars: 10 g, Protein: 13 g, Sodium: 308 mg, Cholesterol: 212 mg