Tomato and Potato Shakshuka

1 medium potato, diced 1 medium tomato, chopped 1 small onion, finely chopped 1 clove garlic, minced 1 egg 1 tablespoon olive oil 1/2 teaspoon paprika Salt and pepper to taste Fresh parsley for garnish

A delightful twist on the classic shakshuka, this dish features eggs poached in a savory tomato and potato sauce. Perfect for breakfast, brunch, or a light dinner, it's packed with flavor and nutrients.

Steps

1. Heat the olive oil in a skillet over medium heat. 2. Add the chopped onion and sauté until translucent. 3. Stir in the minced garlic and diced potato; cook for about 5-7 minutes, until the potato begins to soften. 4. Add the chopped tomato, paprika, salt, and pepper; cook for another 5 minutes until the mixture is thick and the potatoes are tender. 5. Create a small well in the mixture and carefully crack the egg into it. 6. Cover the skillet and let it cook for about 5 minutes, or until the egg white is set but the yolk is still runny. 7. Garnish with fresh parsley and serve hot.