Prep the potatoes: Peel (optional) and cut the potatoes into 3/4-inch dice so they cook evenly. Uniform size ensures a consistent interior texture and predictable crisping time.

Parboil the potatoes: Place the diced potatoes in a pot, cover with cold water, add a generous pinch of salt, bring to a simmer and cook for 6–8 minutes until just tender when pierced with a knife but not falling apart. Parboiling softens the interior so the potatoes crisp on the outside while staying creamy inside when fried.

Dry the potatoes thoroughly: Drain in a colander and spread on a clean kitchen towel or baking sheet to steam-dry for 5 minutes. Moisture on the surface prevents proper browning, so this step is critical for maximum crisp.

Crisp the hash: Heat a large 12-inch skillet over medium-high heat until hot, then add the neutral oil and butter. When butter foams (this signals hot fat), add the potatoes in a single layer. Don’t stir for the first 3–4 minutes — letting them sit builds a golden crust. Toss and turn every 2–3 minutes after until all sides are browned, about 10–12 minutes total. Season with 1/2 teaspoon kosher salt and a few grinds of black pepper near the end to avoid drawing moisture early.

Create a blistered flavor (optional): For extra texture, increase heat to high for the last minute to get a few dark, crisp edges. Transfer the potatoes to a plate and keep warm. Leaving some fond (brown bits) in the pan will add flavor to the tomato sauce later if using the same skillet.

Start the shakshuka base: Wipe the skillet clean (or use a second skillet) and add 1 tablespoon olive oil over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and soft (5–7 minutes). Sweating the onion slowly builds sweetness and a more complex base than rushing at high heat.

Bloom the spices and garlic: Add the minced garlic, smoked paprika and cumin and cook for 30–45 seconds until fragrant. Add the tomato paste and cook for another 60 seconds, stirring — frying the tomato paste in fat deepens the tomato flavor and removes any raw tinny notes.

Add tomatoes and simmer: Stir in the diced fresh tomatoes (and optional 1/2 teaspoon sugar if the tomatoes are very acidic). Increase heat to bring the mixture to a gentle simmer, then reduce to medium-low and cook for 10–12 minutes until the sauce has thickened and slightly reduced. Taste and add remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper, adjusting to your tomatoes and preference. Simmering concentrates flavor and allows the spices to meld into the sauce.

Finish the sauce: Stir in 1 tablespoon olive oil and 1 tablespoon lemon juice to round the acidity and add sheen. Scrape up any fond from the potatoes if you kept them in the pan — those browned bits are flavor gold.

Create wells and add eggs: Using a spoon, make eight shallow wells in the sauce (two per serving). Crack an egg into a small bowl and gently slide it into each well — this prevents shell fragments and ensures neat placement. Season the egg whites lightly with a small pinch of salt and pepper.

Cover and poach to desired doneness: Reduce heat to low, cover the skillet, and cook for 6–8 minutes for jammy yolks (check at 6 minutes), or 8–10 minutes for fully set yolks. Covering traps steam which cooks the egg whites gently without overcooking the yolks.

Finish and plate: Remove the lid, sprinkle chopped parsley (or cilantro) over the eggs, and spoon the crispy potato hash alongside or place a bed of hash first and slide the skillet shakshuka on top for a composed plate. Add an extra squeeze of lemon and a drizzle of olive oil. Serve immediately so egg yolks are warm and runny against the crisp potatoes.

If using optional cooked chicken or browned ground beef: Fold 8 oz (225 g) shredded cooked chicken into the sauce when you add the tomatoes, or brown 12 oz (340 g) of ground beef with the onion in Step 6 and proceed — both add savory heft and extra protein.