Forget everything you know about baked eggs! Shakshuka is about to revolutionize your breakfast, brunch, or even dinner game.
Get ready for a flavor explosion that's surprisingly quick and easy, using ingredients you probably already have on hand.
What Is Shakshuka?
I'm not quite sure what Shakshuka is, are you? Think of it as a baked dinner pie, not your usual sweet treat, though! It's got savory goodness all over it, which is totally awesome.
Essentially, we're talking about shepherd's pie potato skins – pretty amazing, huh? It's where we're taking regular baked potatoes and turning 'em into edible bowls filled with a hearty meat mixture. I know, right? Genius! These potato skins are filled with a hearty blend not disimilar to a mixture of ground meat, vegetables and gravy.
I'm gonna show you how we prep these potato skins. Trust me, you're gonna love this. It's ready super quick – just 5 minutes of prep, 10 minutes cooking, and boom – 15 minutes to flavor-town!
Don't worry about saving that potato you scoop out, seriously. Mash it up, then pile it high right on top of the meat filling we discuss below. That's gonna make 'em totally irresistible!
Essential Ingredients
All right, let's explore into what you'll need to whip up these shepherd's pie potato skins! First, grab about 250g (or 8 oz) of lamb or beef mince. Olive oil—a tablespoon should do—is next.
You'll also need half an onion—brown, white, yellow, dealer's choice! Dice it. Minced garlic? One clove. A cup and a half of frozen mixed veggies—peas, corn, carrots—or, hey, fresh if you're feeling fancy. You can consider using lamb mince if you want to achieve a more traditional flavor profile.
Two tablespoons of flour are important, followed by one cup of beef stock (or a bouillon cube and hot water). Half a cup of water goes in next. Half a teaspoon each of salt, dried thyme, and oregano are crucial to complete the flavor. Don't forget the black pepper!
For the potato part, get four large potatoes, milk (1/2 to 1 cup; any kind works), two tablespoons of butter, and more salt!
Step-by-Step Instructions
Let's not dilly-dally—let's jump into the fun part—making shepherd's pie potato skins! First, preheat your oven to 350°F. Now, take those scrubbed potatoes and microwave 'em for 5 minutes per side. Careful, they're hot!
Next, slice off the tops and scoop out the insides, leaving about a ¼-inch thick skin. Don't toss the potato you scoop out—we're mashing it!
Now, let's make the filling! Sauté diced onion and minced garlic in olive oil. Add ground lamb or beef. Cook it until it's browned, then stir in some flour.
Pour in beef broth, water, salt, thyme, and oregano. Simmer until it thickens. Now, fill those potato skins with the meaty mixture.
Mash the scooped-out potato with milk and butter, and then load it on top of our potato skins. Bake for 15-20 minutes until the topping is golden brown!
Tips and Variations
Ready to switch things up? Shakshuka's a dish that loves a little experimentation! I've got some ideas that'll make your baked eggs even more amazing. Trust me, you're gonna love 'em!
Here are some fun ways to customize your shakshuka:
- Spice it up: Add a pinch of red pepper flakes for some heat!
- Cheese, please!: Crumble feta or goat cheese on top before baking.
- Veggie boost: Sauté bell peppers, zucchini, or spinach with the onions.
- Meat lovers: Toss in some chorizo or sausage for a protein punch.
- Herb heaven: Garnish with fresh cilantro, parsley, or basil.
Don't be afraid to play around with different ingredients! I think you'll find something new that you can add. I'm anxious to hear what you think; tell me what your favorite combination is now! Enjoy!
Short Recipe Version
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Ingredients:
- 1 tbsp olive oil
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 tsp cumin
- 1/4 tsp paprika
- Salt and pepper to taste
- 2 large eggs
- Optional: Pinch of red pepper flakes
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in diced tomatoes, cumin, paprika, salt, and pepper. Bring to a simmer. If using, add red pepper flakes.
- Create two small wells in the tomato mixture and crack an egg into each well.
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your liking).
- Garnish with fresh parsley. Serve immediately.
Nutrition Information (Per Serving – Estimated):
- Calories: 250
- Protein: 15g
- Fat: 18g
- Carbohydrates: 10g