Here’s a saucy way to poach eggs in potatoes, just for two – The Denver Post

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.

Shakshuka-Stuffed Spuds

2 servings

This dish borrows from eggs poached in tomato sauce, or shakshuka-type, preparations; using potatoes as the receptacle is an unusual way to serve it. If you have tomato sauce on hand, this becomes even quicker to make.

Adapted from and


  • 2 russet potatoes, no more than 8 ounces each
  • 2 tablespoons extra-virgin olive oil, or more as needed
  • 1/4 teaspoon fine sea salt, or more as needed
  • Freshly ground black pepper
  • 2 medium cloves garlic
  • 1 roasted red pepper (jarred)
  • 1/2 teaspoon crushed red pepper flakes, or more as needed
  • 2 tablespoons tomato paste
  • Whole, no-salt-added tomatoes from one 14.5-ounce can (no can juices; may substitute canned diced tomatoes, drained)
  • 1/2 lemon
  • 4 large eggs
  • Several stems curly or flat-leaf parsley, for garnish (may substitute fresh mint)


Scrub the potatoes well, cutting out any eyes or spots, then pat dry. Use a fork to poke each potato 4 or 5 times on each side. Rub the potatoes with some of the oil, sprinkle with salt and pepper. Place in a microwave-safe dish. Microwave on HIGH for 5 minutes. Turn them over and microwave on HIGH for an additional 2 or 3 minutes, until soft enough to squeeze. Let them cool on a cutting board.

Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a small rimmed baking sheet with aluminum foil.