Shakshuka and Roasted Potatoes

A spicy tomato sauce and baked egg dish served over a not so traditional but oh so delicious bed of crispy roasted potatoes. I recommend baking the potatoes first while your tomato sauce comes together, as they'll need more oven time.

Serves 4

Ingredients:

For the Shakshuka:

1 14 oz can tomato sauce or crushed tomatoes

1 14.8 oz can plum tomatoes and juice

1/2 white onion, sliced

3 cloves garlic, minced

1/2 teaspoon fresh thyme

1/2 teaspoon fresh rosemary

1/2 teaspoon cumin

1/4 teaspoon red pepper flakes

1/2 teaspoon paprika

1/8 teaspoon cayenne pepper

1 pinch salt (or salt to taste)

4 eggs

1/4 cup feta cheese

For the Potatoes:

2 Idaho or russet potatoes

2 Tablespoons olive oil

1/4 teaspoon red pepper flakes

1 teaspoon salt

1 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/4 teaspoon black pepper

To make the potatoes:

Step 1: Preheat the oven to 450 degrees Fahrenheit

Step 2:Wash, dry and cut potatoes into 1 inch cubes

Step 3: Bring a large pot of water to a boil with 2 Tablespoons of salt, then add the potatoes and boil for about 6 minutes, until slightly softened

Step 4: Drain the potatoes and pat dry, then toss in a bowl with olive oil and spices and spread in one even layer on a baking sheet

Step 5: Bake for 30-40 minutes until crispy and slightly browned (I cook mine for about 35 minutes) stirring once so the potatoes cook evenly

To make the Shakshuka

Step 1: Preheat the oven to 375 degrees Fahrenheit

Step 2: In a deep pan, saute the onions and garlic in 1 Tablespoon of butter or olive oil until softened, about 6 minutes, then add spices and herbs

Step 3: Dice the plum tomatoes and add them as well as the juice from the can, and the can of tomato sauce to the onions and garlic, and heat on medium-low heat for about 10 minutes, stirring occasionally until the sauce is thick

Step 4: Make 4 wells in the sauce with the back of a spoon, you shouldn't see the pan beneath the well, just tomato sauce.

Step 5: Crack an egg into each well and place pan in the oven for about 7 minutes

Step 6: Remove pan from the oven and sprinkle cheese and extra herbs like Rosemary, Parsley or Thyme over the top

Then, lay a bed of potatoes, scoop about 1/4 cup of the sauce over the potatoes, and put one of the eggs on top. Enjoy!