Spicy Potato Shakshuka

Flipping through her chosen cookbook, Allison stumbled upon shakshuka, a dish traditionally made with poached eggs in a spiced tomato sauce. It’s vibrant, hearty, and comforting. But instead of sticking to tradition, this recipe adds my favorite ingredient: potatoes. They would add a starchy heartiness to the dish, making it even more satisfying for a Sunday dinner. It seemed like the perfect one-pot wonder, a hearty, flavorful dish that would warm the soul. Little did we know, we were about to be served a bowl of fiery chaos.

At our usual 6pm, Brian and I grabbed Charlotte and headed on over to mama’s house. We brought with us special ingredients to make our cocktails for the night, a funky cocktail called the bumboat served in a pineapple. This cocktail was an adventure in and of itself but that’s a story for another post. Allison arrived soon after us, Josh had left to go back to the oil rig earlier that day, so she was excited not to have to cook for herself. George arrived last, ready to start the party.

The preparation started off smoothly. Chris sautéed onions and potatoes in olive oil, filling the kitchen with the comforting aroma of something delicious in the making. While he did that, mom prepared the spice blend as well as the tomatoes and peppers. As the sauce simmered, we decided to taste it. It was spicy, yes, but manageable—or so I thought.

Finally, I cracked the eggs into little wells in the sauce, covered the pan, and let them poach gently to perfection. A sprinkle of fresh parsley and sesame seeds completed the dish, and it was ready to serve.

The shakshuka looked stunning—bright red with golden potatoes peeking through and perfectly cooked eggs nestled on top. Everyone gathered around, eager to dig in. I ladled generous portions, and we took our first bites.

And then it hit.

The spice wasn’t a slow burn; it was immediate and relentless. My tongue tingled, my eyes watered, and I felt the heat travel down my throat like a fireball. Around the table, similar reactions unfolded. Poor Brian grabbed for their glass of water, mama let out a surprised cough, and even our spice-loving George admitted, “This is intense.”

Despite the overwhelming heat, we soldiered on, alternating bites of shakshuka with gulps of water and slices of bread. The flavor beneath the spice was seriously delicious—the smoky paprika, sweet tomatoes, and tender potatoes created a rich, satisfying base. But the heat overshadowed everything, turning dinner into a spicy endurance test. To cut the heat a bit, we added a dollop of Daisy on top, and it helped a lot. Especially for those in our group that aren’t spice connoisseurs. By the end of the meal, we were all red-faced, sniffling, and laughing at the absurdity of it all.

If I were to make this dish again, I’d cut the spice back on the original recipe’s levels and let the flavors be the star. Its complex, smoky flavor deserves the spotlight without being drowned out by overwhelming heat.

Cooking is as much about the experience as it is about the meal itself. While this spicy potato shakshuka may have been too hot to handle, it gave us a memorable Sunday dinner filled with laughter and stories to share. And that’s what these meals are all about—bringing people together, even if it means setting your taste buds on fire in the process.

Next Sunday, I’ll hope for something milder. But for now, we’ll remember this as the dinner that truly brought the heat!

Spicy Potato Shakshuka

Ingredients:

2 Tbsp extra-virgin olive oil

1 medium yellow onion, chopped

1 pound baby Yukon gold potatoes, halved

2 tsp chipotle chili powder

1 tsp smoked paprika

Kosher salt and freshly ground pepper

1 (28 oz) can crushed tomatoes, such as San Marzano or Pomi tomatoes

1 (12 oz) jar roasted red peppers, drained and chopped

½ cup shredded sharp cheddar cheese

4-6 large eggs

¼ cup fresh parsley, roughly chopped, for garnish

2 Tbsp toasted sesame seeds, for garnish

4 slices crusty bread for serving (optional)

Recipe:

Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and potatoes and cook until softened, 8-10 minutes. Stir in the chipotle powder, paprika, and a pinch of salt and pepper and cook until the onion is coated, about 1 minute more.

Add the tomatoes, red peppers, and one third cup water. Increase the heat to medium-high and bring the sauce to a low boil. Reduce the heat to medium and simmer until the sauce has thickened slightly and the potatoes are fork tender, about 5 minutes. Taste and add more salt and pepper as needed.

Using the back of a spoon, create 4 to 6 evenly spaced wells for the eggs. Sprinkle the cheese evenly into each well, then carefully crack 1 egg into each, keeping the yolks intact (see note). Cover the skillet and cook until the egg whites are set, 10-12 minutes.

Serve family-style topped with parsley and sesame seeds and with crusty bread alongside, if desired.

Note: it’s important to wait to add the eggs until the potatoes are fully cooked. If you add the eggs to the sauce before the potatoes are tender, the eggs will be done cooking before the potatoes are cooked through.