Baked Potato Shakshuka
Serves 1 (but easily scaled up as needed)
1 potato, baked
1/2 cup marinara sauce
Pinch of cayenne
1 large egg
Olive oil
Salt to taste
Snipped parsley (optional)
Using a knife, cut the potato in half lengthwise. Place on a parchment-lined baking sheet. Using a fork, generously fluff the inside of the potato, careful not to tear the skin.
Divide the marinara sauce between the potato halves. Add a pinch of cayenne pepper to each. Using a fork, work the marinara into the potato, adding more as needed so the potato halves are generously filled. Create a well in the center of the marinara sauce.
Crack the egg into a small dish. Gently slide it into the well. Drizzle over olive oil. Broil potatoes 3 to 4 minutes or until the egg whites are set and yolks are thickened but still runny.
Remove the potatoes from the oven and season with salt. Top with parsley.
Note: If your potato is cold out of the fridge, wrap it in a paper towel and reheat in the microwave in 30-second intervals until just warm.
