This dish is a little bit of a large number, which you’ll discover liberating! Belief us, it’s intentional. The recipe falls within the “stuff on a potato” style — the stuff on this case being eggs poached in tomato and/or pepper sauce, which is itself a riff on a Mediterranean shakshuka. It’s constructed for 2, however straightforward sufficient to scale up.

The potatoes are common ol’ russets. You might must dig deep within the pile to seek out spuds which might be the suitable measurement and the identical measurement, in any other case they received’t cook dinner evenly and completely. The microwave does a superb job right here, and to maintain the skins from drying out, we rub them with oil first. In fact, medium-size eggs are a greater match than giant ones. We present in testing that even when a number of the egg whites slipped the bounds of their halved potatoes and cooked to a mushy opaque white on the baking sheet, we simply scooped them up and plopped them again on prime for serving.

You could possibly tweak this to your coronary heart’s content material by utilizing all roasted pink peppers as an alternative of the tomato-pepper combo. When you have tomato sauce readily available, that may prevent a couple of minutes of prep. You could possibly garnish with shavings of Parmigiano-Reggiano or pinches of goat cheese as an alternative of chopped parsley. You should definitely season the potatoes in addition to the sauce.

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Shakshuka-Stuffed Spuds

2 servings

This dish borrows from eggs poached in tomato sauce, or shakshuka-type, preparations; utilizing potatoes because the receptacle is an uncommon technique to serve it. When you have tomato sauce readily available, this turns into even faster to make.

Tailored from and


  • 2 russet potatoes, not more than eight ounces every
  • 2 tablespoons extra-virgin olive oil, or extra as wanted
  • 1/four teaspoon advantageous sea salt, or extra as wanted
  • Freshly floor black pepper
  • 2 medium cloves garlic
  • 1 roasted pink pepper (jarred)
  • half teaspoon crushed pink pepper flakes, or extra as wanted
  • 2 tablespoons tomato paste
  • Complete, no-salt-added tomatoes from one 14.5-ounce can (no can juices; might substitute canned diced tomatoes, drained)
  • half lemon
  • four giant eggs
  • A number of stems curly or flat-leaf parsley, for garnish (might substitute recent mint)
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Scrub the potatoes properly, reducing out any eyes or spots, then pat dry. Use a fork to poke every potato four or 5 instances on both sides. Rub the potatoes with a number of the oil, sprinkle with salt and pepper. Place in a microwave-safe dish. Microwave on HIGH for five minutes. Flip them over and microwave on HIGH for an extra 2 or three minutes, till mushy sufficient to squeeze. Allow them to cool on a reducing board.

Place an oven rack four to six inches from the broiler factor; preheat the broiler. Line a small rimmed baking sheet with aluminum foil.


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