Potato Shakshuka Burrito
If you love shashuka but wish there was a way to enjoy it to-go, this will be life changing. The great thing about this recipe is that you can make the shakshuka ahead of time and assemble your burritos on busy mornings. You can also enjoy this shakshuka recipe with crusty bread and just skip the burrito part all together.
My favorite cheese to pair with this is my feta cheese salad. It is loaded with crunchy veggies and is the perfect compliment these eggs, whether wrapped or not. Other great alternatives are plain feta, cream cheese, or labne (kefir cheese).
I typically use leftover cooked potatoes for this, but if you don't have any on hand, just peel and dice a potato into tiny bite size pieces so that they cook thoroughly.
1 tablespoon olive oil
1/2 large onion (yellow, white or red), diced
2 - 3 large garlic cloves, minced
1 large tomato, diced
1/2 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 cup chopped potatoes, cooked or raw
5 whole eggs
Salt and Pepper to taste
Chives to garnish
Cheese of your choice
Burritos or wraps
Vegetable oil spray
Add a tablespoon of olive oil and the diced onion to a hot wide pan and sauté for 3-5 minutes. If you are using raw potatoes, go ahead and add them at this stage. If they are cooked, you will add them later on.
Once onions have softened, add minced garlic and continue to sauté together until the onions are slightly browned on the edges and the garlic is fragrant.
Add diced tomato and tomato paste then cook down until tomatoes are completely wilted and their juices begin to evaporate.
Add chopped cooked potatoes, cumin, salt, and pepper. Combine gently without mashing up the potatoes.
In a bowl, whisk 5 whole eggs. Turn the heat under the pan to low then add the whisked eggs. Gently stir the eggs into the vegetable base with a rubber spatula until the eggs are cooked through. Turn off the heat when the eggs still look slightly wet since they will continue to cook through with the residual heat.
Taste and adjust salt and pepper as needed. Garnish with finely chopped chives.
Lay out your burrito and spread a thin layer of your spreadable cheese in the center. Do not spread the cheese too far out or else it will be difficult to wrap your burrito. If you are using the feta cheese salad, then skip this step.
Add 3 - 4 tablespoons of your shakshuka towards the end of your burrito. Top it off with some feta salad (optional).
Fold over the burrito to cover the eggs then fold over each side before rolling the rest of the burrito tightly away from you.
Heat a clean pan then spray it with some vegetable oil right before pressing the burrito flap side down onto it. Gently hold the burrito down in place so that it does not unravel. You can also place a small plate or lid over it to hold it in place.
Once the open flap has browned and sealed shut, turn the burrito over to its back then repeat on the other two sides.
Serve immediately or wrap in aluminum foil to enjoy later.