Shakshuka with Fresh Shatta, Tahina, and Tallow-Fried Potatoes

Tomato-Pepper Shakshuka

Reducing the vegetables before adding the eggs keeps the sauce concentrated and gives the whites a steady, moist heat without overcooking the yolks.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 1 large red bell pepper, finely diced
• 4 cloves garlic, thinly sliced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 2 lb ripe tomatoes, cored and chopped, with their juices
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 8 large eggs

Instructions

1. Heat the olive oil in a wide, lidded 12-inch skillet over medium heat. Add the onion, bell pepper, and half the salt. Cook for 10–12 minutes, stirring occasionally, until softened and beginning to turn golden.
2. Add the garlic and cook for 1 minute. Stir in the tomato paste, cumin, and paprika; cook for another minute, until fragrant and the paste darkens slightly.
3. Add the tomatoes, their juices, remaining salt, and black pepper. Simmer uncovered for 18–25 minutes, stirring and crushing the tomatoes, until thick enough that a spoon drawn through the sauce leaves a brief trail. Add a splash of water if it becomes dry before the vegetables soften.
4. Taste and adjust the salt. Make eight shallow wells and crack an egg into each. Cover and cook over low heat for 5–8 minutes, until the whites are opaque and just set and the yolks remain soft. Check frequently near the end and serve promptly.

Notes

• Out of tomato season, use one 28-ounce can of whole peeled tomatoes with their juices.
• For diners who need fully cooked eggs, continue until the yolks are firm; egg dishes should reach 160°F.

Tallow-Fried Potatoes

Parboiling creates tender centers and roughened surfaces that develop a deeply browned crust in the tallow.

Ingredients

• 1 1/2 lb Yukon Gold potatoes, skin on, cut into 1-inch chunks
• 4 tablespoons beef tallow
• to taste kosher salt and freshly ground black pepper

Instructions

1. Put the potatoes in a saucepan, cover with cold water, and salt generously. Bring to a simmer and cook for 8–10 minutes, until the outside is tender but the centers offer slight resistance.
2. Drain thoroughly. Let steam-dry for 5 minutes, then gently shake in the colander to roughen the edges.
3. Heat the tallow in a large heavy skillet over medium-high heat. Add the dry potatoes in a single layer, working in batches if needed. Fry for 15–20 minutes, turning every few minutes rather than constantly stirring, until deeply golden and crisp on several sides.
4. Transfer to a rack or paper-lined tray, season with salt and pepper, and serve hot.

Notes

• Dry potatoes thoroughly before adding them to hot tallow to reduce splattering.

Fresh Red Shatta

A coarse chile relish supplies direct heat and acidity without disappearing into the tomato sauce.

Ingredients

• 3 oz fresh red Fresno chiles, stemmed and roughly chopped
• 1 small clove garlic, chopped
• 1 tablespoon fresh lemon juice
• 2 teaspoons apple cider vinegar
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt, or to taste

Instructions

1. Finely chop the chiles and garlic by hand, or pulse briefly in a small food processor. Keep the mixture coarse, with visible pieces rather than a smooth paste.
2. Stir in the lemon juice, vinegar, olive oil, and salt. Let stand for 15 minutes, then taste and adjust the acidity and seasoning.
3. Spoon over the tahina at serving, offering any extra separately.

Notes

• For milder shatta, remove some of the chile seeds and membranes before chopping.
• This is a fresh relish, not a fermented or shelf-stable preserve.

Lemon-Garlic Tahina

Lemon and cold water turn sesame paste into a creamy, spoonable sauce that balances the tomatoes and chile heat.

Ingredients

• 1/2 cup well-stirred tahini
• 3 tablespoons fresh lemon juice
• 1 small clove garlic, finely grated
• 1/4 teaspoon kosher salt, plus more to taste
• 5–7 tablespoons cold water, as needed

Instructions

1. Whisk the tahini with the lemon juice, garlic, and salt. It will initially tighten and look grainy.
2. Whisk in the cold water a tablespoon at a time until smooth and thickly pourable. It should fall from a spoon in a broad ribbon, not run like a dressing.
3. Taste and adjust the salt or lemon. Add a little more water just before serving if it has thickened.

Optional Golden Pickled Cabbage and Parsley

A small tangle of crunchy, acidic cabbage cuts through the rich potatoes and sesame sauce; fresh parsley adds a clean herbal finish.

Ingredients

• 2 cups very thinly sliced green cabbage
• 1/2 small carrot, coarsely grated
• 3 tablespoons apple cider vinegar
• 2 tablespoons water
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground turmeric
• 1/2 cup flat-leaf parsley leaves and tender stems

Instructions

1. Toss the cabbage and carrot with the vinegar, water, salt, and turmeric. Massage briefly, then let stand for at least 20 minutes, tossing once or twice.
2. Drain well before serving. Keep the parsley separate and scatter it fresh over the finished bowls.

Notes

• Serve a small portion alongside the eggs rather than mixing the pickles into the hot tomato sauce.

Overall Timing / Workflow

The sauces and pickles can wait while the potatoes brown. Adding the eggs last brings everything to the table with crisp potatoes and soft yolks.

Instructions

1. 0:00 — Chop the vegetables, start the potatoes in cold salted water, and begin cooking the shakshuka onion and pepper.
2. 0:10 — Mix the optional cabbage pickle. Add the garlic, spices, tomato paste, and tomatoes to the shakshuka as directed.
3. 0:20 — Drain and steam-dry the potatoes. Make the shatta and tahina while the tomato base reduces.
4. 0:25 — Begin frying the potatoes, keeping them in a single layer.
5. 0:45 — Once the potatoes are nearly crisp and the tomato base is thick, add the eggs and cover. Warm four shallow bowls.
6. 0:50–0:60 — Finish the eggs to the desired doneness, season the potatoes, drain the pickles, and plate immediately.

Plating

Keeping the potatoes partly clear of the sauce preserves their crust, while layering shatta over tahina gives each bite adjustable heat.

Instructions

1. Spoon tomato sauce and two eggs into each warm, shallow bowl, using a broad spoon to keep the yolks intact.
2. Pile the potatoes along one side, leaving their upper surfaces exposed. Add a small drained tangle of pickled cabbage on the opposite side, if using.
3. Spoon tahina across the center without covering all the eggs, then top with a modest spoonful of shatta.
4. Scatter parsley over the bowls and serve extra shatta and tahina at the table.

Leftover Path

Separate storage keeps the potatoes from becoming waterlogged and allows the tomato base to be reheated without sacrificing another batch of eggs.

Instructions

1. Refrigerate leftovers within 2 hours in separate covered containers. Use the cooked shakshuka and potatoes within 3–4 days, the fresh shatta within 4 days, and the tahina and pickled cabbage within 5 days.
2. Reheat potatoes in a 425°F oven for 10–15 minutes until hot and crisp. Reheat leftover cooked egg portions gently to 165°F; the yolks will become firm.
3. If storing extra tomato base without eggs, warm it in a skillet with a splash of water, then cook fresh eggs in it.
4. Stir a little cold water into chilled tahina to restore its texture. Add shatta, pickles, and fresh parsley only after reheating.