baked potato shakshuka

Make This Baked Potato Shakshuka for Breakfast, Lunch, or Dinner!

Baked potato shakshuka is a great choice for any meal.

Eggs for breakfast, eggs for lunch, and eggs for dinner! This recipe doesn’t restrict this breakfast food to the first meal of the day. Swimming in spicy tomato sauce, this dish is good any time.

Wendy Paul shares how to make this trendy meal. She shares how to make it in a baked potato, and how to elevate it even more with vegetables and toppings.

Find more food inspiration from Wendy on Instagram, @therealwendypaul, or at

Baked Potato Shakshuka


  • 6-8 medium potatoes
  • 1 tbsp. olive oil
  • Kosher salt & black pepper
  • 1 lb. asparagus or broccoli forets
  • 6-8 medium eggs
  • Green onions
  • Feta cheese for garnish
  • Shakshuka sauce (recipe below)


Preheat your oven to 425 degrees. Wash and dry your potatoes, drizzle with olive oil, and salt. Place on a baking sheet. Make sure to pierce your potatoes, before baking. Bake for 45-55 minutes, until the potatoes are tender and cooked through. Remove the potatoes from the oven and let cool until you are able to handle them with your hands.

Cut a slit in the top of the each potato. With your hands, press open slightly, then use a small measuring cup to press the potato open even more making a pocket or vessel for your sauce and egg.

Scoop ¼-1/3 cup sauce into your potato. With your fingers or a spoon, spread the sauce mostly on the sides, keeping a spot for your egg.

Crack and add your fresh egg to each potato. Add the asparagus or broccoli to the baking sheet. Season your egg with a little salt and fresh cracked pepper. Then diced and sprinkle the baking sheet with the onion, and the feta cheese.

Bake the potatoes and vegetables at 425 degrees for 20 minutes, for a soft egg, And for a cooked through egg, 22 minutes.

Remove from the oven and serve warm.




  • 1 tbsp. olive oil
  • 1 small sweet onion, diced
  • 2 carrots, diced
  • 1 small zucchini
  • 1 tsp. each cinnamon, smoked paprika, dried basil, and salt
  • 28 oz. crushed tomatoes
  • 14 oz. diced fire roasted tomatoes


While the potatoes are baking, make the red sauce. In a large pot over medium heat, sauté the onion, carrots and zucchini in a little olive oil until tender, 4-5 minutes stirring occasionally. Then add the seasonings and stir to combine. As the seasonings heat, they will become more fragrant. Cook 1-2 minutes. Then add the tomatoes and reduce the heat to low, simmer for 15-20 minutes. Stir occasionally.

Remove from the heat.

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