Potato & Pepper Shakshuka with Harissa & Pita Chips
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Potato & Pepper Shakshuka

with Harissa & Pita Chips

40 MIN
2 Servings
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Vegetarian
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From the Test Kitchen

This shakshuka—a dish of eggs baked in a vibrant sauce of tomato, peppers, and onion—gets extra heartiness from potatoes and carrots. Harissa paste gives the sauce its characteristically bold, smoky flavor, while the classic Middle Eastern spices of za’atar give our side of toasted pita chips an irresistibly herbaceous lift.

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Potato & Pepper Shakshuka with Harissa & Pita Chips
Title
time-saving
tips & techniques
Feta Cheese
Pocketless Pita
How To: Peel a Carrot
Harissa Paste
Sweet Pepper
How To: Safely Cut Round Vegetables
Red Onion
Tomato Paste
How To: Peel Garlic
Carrots
Garlic
Yukon Gold Potatoes
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & cook the potatoes:
1 Prepare & cook the potatoes:

Preheat the oven to 450°F. Fill a small pot with water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes and cook 8 to 9 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes cook, peel the carrots and thinly slice into rounds. Peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Cut each pita into 8 equal-sized wedges.

Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots, onion, and peppers, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened.

Make the sauce & add the potatoes:
4 Make the sauce & add the potatoes:

Add the tomato paste and harissa paste to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the cooked potatoes and 1 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat and season with salt and pepper to taste. (If your pan isn’t oven-safe, transfer to a cast-iron pan or baking dish.)

Add the eggs & bake the shakshuka:
5 Add the eggs & bake the shakshuka:

Using a spoon, create two wells in the center of the cooked vegetables and sauce. Crack one egg into a bowl; pour into one of the wells. Repeat with the remaining egg and well. Season each egg with salt and pepper. Bake 5 to 6 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand at least 2 minutes before serving.

Make the pita chips & serve your dish:
6 Make the pita chips & serve your dish:

While the shakshuka bakes, place the pita wedges on a sheet pan. Drizzle with olive oil and season with the za’atar seasoning; turn to coat. Arrange in an even layer. Toast in the oven 7 to 9 minutes, or until slightly crispy. Remove from the oven. Serve the baked shakshuka with the pita chips on the side. Garnish the shakshuka with the cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

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Potato & Pepper Shakshuka

Prepare & cook the potatoes:
1 Prepare & cook the potatoes:

Preheat the oven to 450°F. Fill a small pot with water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes and cook 8 to 9 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.

2 Prepare the remaining ingredients:

While the potatoes cook, peel the carrots and thinly slice into rounds. Peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Cut each pita into 8 equal-sized wedges.

Prepare the remaining ingredients:
Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots, onion, and peppers, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened.

4 Make the sauce & add the potatoes:

Add the tomato paste and harissa paste to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the cooked potatoes and 1 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat and season with salt and pepper to taste. (If your pan isn’t oven-safe, transfer to a cast-iron pan or baking dish.)

Make the sauce & add the potatoes:
Add the eggs & bake the shakshuka:
5 Add the eggs & bake the shakshuka:

Using a spoon, create two wells in the center of the cooked vegetables and sauce. Crack one egg into a bowl; pour into one of the wells. Repeat with the remaining egg and well. Season each egg with salt and pepper. Bake 5 to 6 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand at least 2 minutes before serving.

6 Make the pita chips & serve your dish:

While the shakshuka bakes, place the pita wedges on a sheet pan. Drizzle with olive oil and season with the za’atar seasoning; turn to coat. Arrange in an even layer. Toast in the oven 7 to 9 minutes, or until slightly crispy. Remove from the oven. Serve the baked shakshuka with the pita chips on the side. Garnish the shakshuka with the cheese (crumbling before adding). Enjoy!

Make the pita chips & serve your dish:
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