Baked Potato Shakshuka - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

This variation on a classic middle east breakfast is simple, hearty, and filling. Broiling the eggs tends to lead to a soft set. If you like having more control over how firm your eggs are, heat the sauce to simmering in a small pan and poach the eggs directly in the sauce to desired texture before topping hot potatoes with eggs and sauce alike.

Ingredients

  • 1 large russet potato, baked and halved
  • ½ cup Guiding Star-worthy marinara sauce
  • 2 large eggs
  • Pinch of paprika

Directions

  1. Place warm potato halves on a parchment-lined baking sheet. If you’re using refrigerated potatoes, heat in the microwave for a minute or so to warm. Use a fork to fluff the inside of the potato without breaking the skin.
  2. Divide the marinara sauce between the potato halves and mix together a bit. Make a well in the center of the sauce and crack an egg into it.
  3. Broil 3 – 4 minutes or until the egg whites are set. Yolks will be runny: broil longer for more fully cooked egg.
  4. Sprinkle with the pinch of paprika and serve.
Nutritional analysis per serving: Calories 265; Total Fat 6g (8% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 186mg (62% DV); Sodium 250mg (11% DV); Total Carbohydrate 41g (15% DV); Dietary Fiber 4g (14% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 12g; Vitamin D 6% DV; Calcium 8% DV; Iron 15% DV; Potassium 20% DV; Vitamin B6 40% DV; Biotin 35% DV; Selenium 30% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/baked-potato-shakshuka/
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796