Shakshuka with Potatoes
If you’re looking for a seriously satisfying one-pan meal, this Shakshuka with Potatoes is about to become your new go-to. We’ve taken the classic spiced tomato and egg dish and made it even heartier by adding roasted garlic potatoes and creamy white beans. It’s bold, filling, and finished with a drizzle of silky tahini sauce that takes the whole thing over the top.
We love a good potato recipe around here, so if you’re a fan too, you have got to check out our crispy Muffin Tin Potatoes, our flavor-packed Greek Chicken and Lemon Potatoes, and our ultra-creamy Cream Cheese Mashed Potatoes. You’re going to want them all!
Table of contents
Why You’ll Love This Recipe
- One Pan, Big Flavor: Everything cooks together in a single skillet, which means less cleanup and more time enjoying your meal.
- Hearty and Filling: Between the roasted potatoes, white beans, and eggs, this dish is a full meal all on its own.
- Weeknight Friendly: With just 20 minutes of prep, it comes together fast enough for a busy night but feels special enough for the weekend.
- That Tahini Drizzle: The silky tahini sauce on top adds a nutty, creamy finish that really takes this dish to another level.
Ingredients
Here’s a quick look at what you’ll need to pull this dish together. We’ve broken it into three parts: the roasted potatoes, the shakshuka base, and the tahini drizzle. Scroll down to the recipe card for the full measurements!
Yukon Gold Potatoes: These hold their shape beautifully when roasted and get perfectly golden. Smoked Paprika and Cumin: The classic shakshuka spice combo that gives the sauce its deep, smoky warmth. White Beans: They add creaminess and protein, making this dish seriously filling. Tahini: The secret weapon! Whisked into a quick drizzle, it adds a rich, nutty finish that ties everything together.
Variations
- Make It Spicier: Add a pinch of cayenne pepper or a diced jalapeño along with the bell pepper for a dish that has a little more heat.
- Swap the Beans: Don’t have white beans on hand? Chickpeas or black beans work great in this recipe and add a slightly different flavor and texture.
- Add Feta: Crumble some salty feta cheese over the top right before serving for a briny, creamy contrast that pairs beautifully with the spiced tomato sauce.
- Make It Vegan: Simply skip the eggs and serve the spiced tomato, bean, and potato base as a hearty stew. It’s still packed with flavor and super filling.
Instructions
We’ve laid out the full step-by-step directions in the recipe card below. Here’s a quick overview of how it all comes together: roast the potatoes until golden, build the spiced tomato sauce, add the beans and potatoes, crack in the eggs, and finish it all with a drizzle of tahini. So easy and so good!
- Toss sliced potatoes with olive oil, minced garlic, salt, pepper, and oregano. Spread in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender. Set aside.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add onion and bell pepper. Sauté until soft, about 5 minutes. Stir in garlic, smoked paprika, and cumin. Cook for 1 minute until fragrant. Add the tomatoes.
- Add the white beans and roasted potatoes. Simmer for another 5 minutes. Taste and season with salt and pepper.
- Make little wells in the sauce and crack the eggs into them. Cover and cook 5–7 minutes, or until eggs are set to your liking.
Expert Tips
- Don’t Skip the Roasted Potatoes: Roasting them separately first is the key to getting that golden, crispy exterior. Adding them raw to the sauce won’t give you the same texture or flavor.
- Watch Your Egg Cook Time: Everyone likes their eggs a little different. Check them at the 5-minute mark and keep a close eye from there. Covering the pan is key to getting them to set evenly.
- Simmer the Sauce First: Let the tomato sauce cook uncovered for the full 10 minutes before adding the beans and potatoes. This helps it thicken up so the eggs don’t sink.
- Make the Tahini Sauce Pourable: Whisk in the warm water a little at a time until the tahini loosens up. It should drizzle easily. If it’s still too thick, add another splash of water.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You can definitely make the tomato and potato base ahead of time and store it in the fridge for up to 3 days. When you’re ready to serve, just reheat the sauce in a skillet, then add the eggs and cook them fresh. The tahini drizzle is best made right before serving.
This dish is wonderful with warm crusty bread or pita for scooping up all that saucy goodness. A simple green salad on the side also works really well. We also love it with extra fresh herbs on top like parsley or cilantro.
Yukon Golds are our top pick because they roast up beautifully, but red potatoes or even sweet potatoes work great too. Just keep them cut small enough to roast through in 20 to 25 minutes.
📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Shakshuka with Potatoes
Equipment
- large baking sheet
- large skillet with lid
- Cutting board
- sharp knife
- mixing bowls
- measuring cups and measuring spoons
- Whisk
- wooden spoon or spatula
Ingredients
For the Roasted Garlic Potatoes
- ½ pound small Yukon Gold potatoes cut in half
- 1 tablespoon olive oil
- 1 garlic clove minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
For the Shakshuka
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 bell pepper diced (any color)
- 2 garlic cloves minced
- 1 ½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 28 ounces crushed tomatoes
- 15 ounces white beans or cannellini beans, drained and rinsed
- Salt and black pepper to taste
- 6 large eggs
For the Lemon Tahini Sauce
- 2 tablespoons tahini
- 1 tablespoon warm water
- 1 teaspoon lemon juice
- Pinch salt
For Garnish
- Chopped fresh parsley or cilantro
- Freshly grated lemon zest
Instructions
- Roast the potatoes: Preheat the oven to 400 degrees Fahrenheit. In a large bowl, toss the Yukon Gold potatoes with olive oil, minced garlic, salt, black pepper, and dried oregano until evenly coated. Spread the potatoes in a single layer on a baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until golden brown and fork-tender. Set aside.
- Cook the vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes, or until softened.
- Add the aromatics and spices: Stir in the minced garlic, smoked paprika, and ground cumin. Cook for 1 minute, stirring constantly, until fragrant.
- Simmer the sauce: Pour in the crushed tomatoes and stir well to combine. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the beans and potatoes: Stir the drained white beans and roasted potatoes into the tomato mixture. Simmer for an additional 5 minutes. Taste and season with salt and black pepper as needed.
- Cook the eggs: Use the back of a spoon to make 4 to 6 small wells in the sauce. Crack an egg into each well. Cover the skillet and cook for 5 to 7 minutes, or until the eggs reach your desired doneness. For firmer egg tops, place the skillet under the broiler for 1 to 2 minutes if your skillet is oven-safe.
- Make the tahini sauce: In a small bowl, whisk together the tahini, warm water, lemon juice, and a pinch of salt until smooth and drizzleable. Add a little extra water if needed to thin the sauce.
- Finish and serve: Drizzle the lemon tahini sauce over the shakshuka. Garnish with chopped parsley or cilantro and a light sprinkle of freshly grated lemon zest. Serve warm with crusty bread or pita, if desired.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
