Serves 2
30 min
Baked Potato Shakshuka
Recipe GLPR90f4804b91dbab
A creative twist on the traditional Middle Eastern egg dish, this baked potato shakshuka features a fluffy potato as the base, topped with a warm tomato-based marinara sauce, fragrant spices, and a perfectly baked egg. Light, satisfying, and naturally vegetarian, it's an elegant yet simple main course that celebrates the beauty of humble ingredients coming together.
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Ingredients
1 medium baked potato
1/2 cup marinara sauce
pinch Pinch of cayenne pepper
1 large egg
1 tablespoon olive oil
Salt to taste
Snipped fresh parsley, optional
Directions
Preheat your oven to 375°F. If your potato is not already baked, bake it until tender (about 45 minutes); if using a pre-baked potato, simply reheat it briefly in the oven.
Cut the baked potato in half lengthwise and scoop out a shallow well from the center of each half, leaving about 1/2 inch of potato intact at the bottom and sides.
Place the potato halves on a baking sheet and brush the insides lightly with olive oil. Season the insides with salt to taste.
Warm the marinara sauce in a small pan over low heat, then stir in the cayenne pepper until well combined.
Divide the spiced marinara sauce evenly between the two potato halves, spooning it into the wells and around the edges.
Crack the egg into a small bowl, then carefully pour it into the center of one of the potato halves (or divide between both halves if preferred).
Bake in the preheated oven for 12 to 15 minutes, until the egg white is set and the yolk reaches an internal temperature of 160°F for fully cooked, or to your preferred doneness while ensuring food safety.
Remove from the oven, sprinkle with fresh parsley if desired, and serve immediately while warm.
