I am FINALLY able to post my skillet spicy eggs and potatoes recipe! I make these eggs ALL THE TIME and I always start out saying “Today’s the day. I’m going to take pictures and I’m definitely going to post it.” Then, as I’m licking the plate clean, I say out loud “Oh mannnnnnn! I meant to take pictures!” Lather, rinse, repeat.
And you know what else? I’ve made this for company more times than I can remember and I always get requests for a recipe. Last time, I served it alongside this baked chocolate chunk panettone french toast. It was the perfect brunch. No wonder brunch is my favorite meal. I could live on brunch. And perfect eggs.
These are PERFECT eggs. And they cook perfectly in a cast iron skillet. Remember that ole think your mom gave you for your birthday one year and you just looked at her with confusion? Yesssss, that one. It’s time to bring it out from storage, rub it down with some oil and cook this. No really, cook this with it’s golden, runny yolks and melty goat cheese atop beautiful, fingerling potatoes. And if you really want to go all the way, use some nice, crusty bread to sop up all that spicy sauce. I like to eat mine with grilled pieces of pita, if I’m feeling the love for extra carbs. Let’s be honest, when have I ever not wanted extra carbs?!
I can’t help it. The fiery tomato sauce with tender pieces of potatoes, pillow eggs, and tangy goat cheese call my name as I get them ready. This time was no exception; I had to channel all my willpower to hold off eating this yumminess for as long as I did. I think I deserve an extra serving for my herculean efforts.
Just look at it. No, I mean LOOK at it. Don’t you wish this was your breakfast today?! That’s the thing. My skillet spicy eggs and potatoes are so versatile that you can have them for breakfast, lunch, brunch, dinner, snack, dessert or whenever you want! I would eat these for every meal if I could. I don’t think the Mister would mine either. My five year old insisted on 2 entire loaves of pita and refuses to eat the eggs if the yolk isn’t runny. She makes me a proud mama!
We start with beautiful, delicate fingerling potatoes. Sometimes I use the gold ones and other times I use red ones. It just depends on what I have on hand. Because it’s a one pot meal, the potatoes soak up the stuck on bits of tomato sauce as it adheres to the potatoes and caramelizes, giving it that nice, deep brown crust. Behold, the glorious potato!
Once the potatoes are cooked, they are reacquainted with their good friend, the tomato sauce. Then you dig little wells in the lovely cast iron pan (or regular pan) you dug up, and add an egg inside each well. And THEN you top with tangy, crumbly goat cheese, stick a lid on and cook until the whites cook and the yolks set. I’ll confess, breaking the center and watching the sunny yolk ooze out of the egg is my absolute favorite part of eating these eggs. Then as it mixes with the tomato, it forms a rich, creamy sauce. Oh be still my heart!
There are many variations of this dish. I first had as a traditional middle eastern dish called shakshusha which is just a eggs cooked in a tomato sauce. It can also be called eggs in purgatory. The first time I saw the addition of eggs was in this New York Times recipe. Since then I’ve experimented and added my own touches until it became what I present to you as skillet spicy eggs and potatoes.
- The less starchy the potato, the better it’ll hold up. If you use a Russet or Idaho potato, chances are, because of the high starch content, the potatoes will fall apart, leaving a mushy mess. If you can’t find fingerlings, red potatoes or new potatoes work well too. Leaving the skin on helps keep the potato together, especially if it’s a thin-skinned potato. Plus the skin is loaded with nutritious goodness.
- Dry the potatoes thoroughly before adding them to the hot oil, otherwise the water will cause the oil to splatter. The best way to dry them is to blot them with a paper towel or a dry dish towel.
- To see if the eggs are cooked, gently shake the pan. If the eggs jiggle a lot, they aren’t cooked. A little jiggle is perfect. That means the yolks are still runny. Covering the pan is essential to this process. The lid traps the steam into the pan and uses that heat to gently steam the eggs. In the end, they eggs will look like they’re cooked over-easy. You can cook the eggs until the yolks are completely cooked, if you really want but I strongly discourage it. You want the runny yolk to flavor the sauce. Trust me.
- while cooking the tomato sauce, use a potato masher, or the back of a wooden spoon, lightly mash the tomatoes to release some of the liquid. Do not puree it, otherwise you will lose the chunky texture that makes this sauce hearty.
- When making wells for the eggs, try to surround each well with pieces of the potatoes so that the eggs aren’t fully mixed with the sauce and can cook in small circles. The potatoes will create a barrier between eggs and tomato sauce and prevent them from mixing too much.
- If you’re looking for a really spicy kick, like I do, add a little bit of your favorite hot sauce. I’ve used sirarcha with a lot of success. Mix it into the tomato sauce after the sauce is cooked so the depth of the sirarcha will stand up to the acidity of the tomatoes.
- Serve with crusty bread, crostinis, or simply grilled pita triangles. The potatoes have enough texture that you don’t have to have another carb but if you like to dip bread into sauces, this sauce is perfect for that purpose.
- 2 tbsp olive oil
- 1 tsp salt
- ½ garam masala
- ½ tsp paprika
- 2 garlic cloves, minced
- 2 onions, chopped
- 1 tsp chili powder or to taste
- 2 oz goat cheese
- 4 whole eggs
- 2 cans 15.5 oz diced tomatoes
- 10 oz fingerling or baby red potatoes, quartered (about 2 cups)
- 1 tbsp chopped fresh mint
- 1 tbsp cilantro for garnish
- black pepper if desired
- 4 pieces of crusty bread or pita triangles
- Heat a 1 tbsp of olive oil in a pan on medium heat. Add onions and cook until softened. Add garlic and saute until fragrant. Add garam masala and salt. Add tomatoes and once they start to simmer, add paprika, and chili powder. Reduce heat, cover and simmer for 5 minutes.
- Using the back of a wooden spoon or potato masher, gently mash the tomato mixture to release the liquid. Add mint, cover again and simmer for an additional 5 minutes. Remove tomato sauce into a separate bowl and set aside.
- Return the pan to high heat and add remaining 1 tbsp oil. Add potatoes and stir to coat potatoes with whatever tomato sauce remains in the pan. Continue cooking for 5 minutes, until the potatoes become crispy. Turn the potatoes to cook the other side, until they become tender.
- Reduce heat to low and add the tomato sauce on top of the potatoes and bring to a simmer. Create 4 wells and crack an into each well. Crumble goat cheese evenly top of the eggs and tomato sauce. Cover with lid and simmer for 7-8 minutes, until the eggs are cooked to desired doneness.
- Remove from heat and garnish with cilantro. Serve hot, with bread.