Here's a saucy way to poach eggs in potatoes, just for two

  • Shakshuka-Stuffed Spuds.

    Shakshuka-Stuffed Spuds. Tom McCorkle for The Washington Post; food styling by Bonnie S. Benwick

 
By Bonnie S. Benwick
The Washington Post
Posted4/18/2019 6:00 AM

This dish is a bit of a mess, which you may find liberating! Trust us, it's intentional. The recipe falls in the "stuff on a potato" genre -- the stuff in this case being eggs poached in tomato and/or pepper sauce, which is itself a riff on a Mediterranean shakshuka. It is built for two, but easy enough to scale up.

The potatoes are regular ol' russets. You may need to dig deep in the pile to find spuds that are the right size and the same size, otherwise they won't cook evenly and thoroughly. The microwave does a good job here, and to keep the skins from drying out, we rub them with oil first. In truth, medium-size eggs are a better fit than large ones. We found in testing that even when some of the egg whites slipped the bounds of their halved potatoes and cooked to a soft opaque white on the baking sheet, we just scooped them up and plopped them back on top for serving.

 

You could tweak this to your heart's content by using all roasted red peppers instead of the tomato-pepper combo. If you have tomato sauce on hand, that will save you a few minutes of prep. You could garnish with shavings of Parmigiano-Reggiano or pinches of goat cheese instead of chopped parsley. Be sure to season the potatoes as well as the sauce.

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