Tot Shakshuka

Tot Shakshuka is a perfect dish for breakfast, lunch or dinner! 

Let’s make today TOT-tastic!

It’s Monday after all and we could all use a little pep in our step. I figured the best way to do that is by sharing a recipe from my friend Dan’s new cookbook, TOTS!!

You read that correctly. A whole cookbook dedicated to nothing but my favorite fried gem. Not only is Dan the king of smash-ups and comfort food twists, but the recipes from his blog, The Food In My Beard are playful, delicious and just kick ass overall. Every time I visit his website I’m always blown away because let’s be real, why didn’t I think of Surf and Turf Cheesesteak? Or Chicken Parmesan Nachos?

Anyways, as a self-proclaimed tater tot connoisseur, I must say this cookbook is brilliant! Dan takes you on tot journey starting with the the basics like how to make them from scratch, how to defrost, bake, deep fry and how to make simple sauces/dips to accompany your tot.

From there he leads you into appetizers, brunch, main dishes, and dessert! I decided to stick with brunch and went straight for the Tot Shakshuka. Shakshuka is one of my go-to’s whenever Mr. B and I venture out on Saturday morning. Simple tomato based sauce combined with spices and then baked with an egg, what’s not to like?

I adore Dan’s version because he sprinkles a few tots on top of the baked dish to give it the ultimate crunch. I think we gobbled up this entire dish in 2.2 nano seconds. Seriously, y’all need this cookbook! I promise it will make your day tot-tastic! Congrats, Dan the cookbook rocks!

Tot Shakshuka

Ingredients:

  • 24 frozen tots
  • 2 tablespoons plus 1 tablespoon vegetable oil or peanut oil
  • 1/2 pound sausage, preferably lamb merguez or breakfast sausage, casing removed
  • 1 small onion, diced
  • 1 green bell pepper, stemmed, seeded and diced
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (28 ounces) diced tomatoes with their juices
  • 6 large eggs

Directions:

  1. Preheat the oven to 450 degrees.
  2. Place the tots on a rimmed baking sheet and drizzle them with 2 tablespoons of oil. Toss the tots gently to coat them evenly with the oil, then spread them out in an even layer. Bake, carefully flipping the tots halfway through, until they are browned evenly and crispy, about 20 minutes
  3. Meanwhile, heat 1 teaspoon of the oil in a large frying pan over high heat. Add the sausage and cook, stirring occasionally to break up the meat, until it is browned and cooked through, about 5 minutes.
  4. Reduce the heat to medium-high. Add the onion and bell pepper and cook stirring occasionally, until the vegetables have softened, about 10 minutes. Add the garlic, cumin, and paprika stir to incorporate, and cook until the garlic is fragrant and lightly golden about 2 minutes.
  5. Stir in the tomatoes, reduce the heat to low and simmer to allow the flavors to come together, 10 to 15 minutes.
  6. Turn the oven temperature down to 350 degrees.
  7. Divide the sauce among 3 shallow, 6-inch round individual baking dishes. Use a spoon to make 2 indentions in the sauce in each dish. Crack an egg into each indentation (two eggs per baking dish).  Scatter 8 tots on top of each dish.
  8. Bake until the egg whites are set but the yolks are still soft, about 15 minutes.
  9. Let them cool momentarily, then serve hot.
All images and text ©