This easy Shakshuka recipe is perfect for a satisfying and flavorful breakfast or brunch. Made with eggs poached in a rich and spicy tomato sauce, it’s a comforting dish that’s quick to make and packed with flavor.
Yield: 1 serving
Ingredients:
- 1 tablespoon olive oil
- 1/4 onion, finely chopped
- 1/2 bell pepper, diced
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon chili flakes (adjust to taste)
- 1/2 cup canned diced tomatoes
- Salt and pepper to taste
- 2 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crumbled feta cheese (optional, for serving)
- Bread or pita, for serving
Instructions:
- Heat the olive oil in a small skillet over medium flame.
- Add finely chopped onion and diced bell pepper to the skillet. Cook for 3-4 minutes, or until softened.
- Add minced garlic, ground cumin, paprika, and chili flakes to the skillet. Cook for another minute, until fragrant.
- Pour canned diced tomatoes into the skillet and stir to combine. Season with salt and pepper to taste.
- Simmer the tomato mixture for 5-7 minutes, until it thickens slightly.
- Using a spoon, create two wells in the tomato mixture.
- Crack one egg into each well. Season the eggs with a some salt and pepper.
- Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny (cook longer if you prefer firmer yolks).
- Once the eggs are cooked to your taste, remove the skillet from heat.
- Garnish the Shakshuka with chopped fresh parsley or cilantro.
- If desired, sprinkle crumbled feta cheese on top of the eggs.
- Serve the Shakshuka hot directly from the skillet, accompanied by bread or pita for dipping and scooping up the delicious sauce.
Cooking time: 15-20 minutes
Tips:
Feel free to customize your Shakshuka with additional ingredients such as diced tomatoes, spinach, or cooked chickpeas. Adjust the spice level by adding more or less chili flakes according to your taste preferences. Enjoy your flavorful and satisfying single-serving Shakshuka!