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Skillet Potatoes with Eggs and Middle Eastern-Spiced Tomato Sauce
Ready Time: 40min
Prep Time: 15min
Cook Time: 25min
Shashouka is a popular breakfast dish in the Middle East. The addition of potatoes make for a hearty breakfast, brunch or even casual supper. The sauce makes enough to enjoy the dish twice!
4 teaspoons extra-virgin olive oil, divided
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 tablespoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon (scant) caraway seeds
1 (14.5-ounce) can unsalted diced tomatoes
1 lb. yellow potatoes, cut into 1/4-inch rounds, then quartered crosswise
2 ounces feta cheese, crumbled
1/4 cup Italian parsley leaves or cilantro leaves
Hot pepper sauce
Prep Time: 15min | Cook Time: 25min
Heat 1 teaspoon oil in heavy medium saucepan over medium-heat.
Add shallot, garlic, chili powder, turmeric and caraway; sauté until shallot is tender, about 4 minutes.
Add tomatoes with juices from can and 1 cup water; simmer until sauce thickens and is reduced to 1 3/4 cups, stirring occasionally, about 8 minutes.
Meanwhile, heat 3 remaining teaspoons oil in heavy well-seasoned cast iron skillet or non-stick skillet over medium heat. A
dd potatoes and sprinkle with salt and pepper Sauté potatoes until tender and golden brown, about 15 minutes.
Using wooden spoon, push potatoes to edge of skillet.
Crack eggs into center of skillet and cook until whites are set and yolks are creamy, about 6 minutes.
Spoon half of warm sauce over eggs and potatoes. (Cover remaining sauce and refrigerate to enjoy later.)
Sprinkle eggs with feta and parsley. Serve passing hot sauce separately.
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