Rustic Potato Shakshuka with Chickpeas and Emmental

A hearty, flavorful dish inspired by shakshuka, made with crispy potatoes, spiced tomato sauce, chickpeas, and melted Emmental cheese. Great for a satisfying solo dinner and even better reheated the next day.

Prep time: 10 min | Cook time: 25 min | Total time: 35 min | Yield: 2 servings

Ingredients

• 2–3 small potatoes, diced small
• 1 small onion, diced
• 2 cloves garlic, sliced
• 1 tbsp olive oil (plus more as needed)
• 1 tsp cumin
• 1 tsp paprika (smoked or regular)
• Pinch of chili flakes (optional)
• 1 can San Marzano tomatoes (400g)
• 1 can chickpeas, drained and rinsed
• Salt and pepper to taste
• 2 eggs
• A handful of grated Emmental cheese
• Bread, for serving

Instructions

1. Heat olive oil in a skillet over medium-high heat. Add diced potatoes and a pinch of salt. Cook until crispy and golden, adding onion midway.
2. Remove potato-onion mix. Add more oil if needed and saute garlic until fragrant.
3. Stir in cumin, paprika, chili flakes. Crush and add tomatoes with juice. Simmer.
4. Add chickpeas. Season and simmer until thickened.
5. Return potato-onion mixture. Stir gently. Sprinkle Emmental cheese.
6. Make two wells, crack eggs in, cover and cook until whites are set.
7. Serve hot with bread.