Single Serve Shakshuka
An easy single-serve shakshuka recipe made in one pan. A savory, nourishing breakfast or dinner for cooking for one—no leftovers required.
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Ingredients
- 1 tbsp olive oil
- 1/2 red bell pepper, diced
- 1/3 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp Aleppo pepper or sub red chili flakes
- 1/2 tsp paprika
- pinch cayenne, salt, pepper
- 8 oz crushed tomatoes
- 2 eggs
Instructions
- Chop peppers and onions. Preheat a skillet on medium heat with a dash of olive oil.
- Add peppers and onions with a pinch of salt & saute until translucent.
- Add garlic and stir. After a minute, add spices and stir until fragrant. (You can also add a spoonful of tomato paste here if you like.)
- Pour in tomatoes and stir. Let simmer for a few minutes to let the tomatoes break down and the flavors meld.
- Make a well in the middle of the tomato mixture with the back of a spoon. Crack the eggs in the middle. Cover the skillet with a lid and let sit.
- After 3 minutes of so, check the egg. You can poke the yolk to see how cooked it is. If you like a runny egg, take it off the heat; if you want a more cooked egg, let it sit a few minutes more.
- Serve from the skillet or scoop onto a plate. Sprinkle with parsley and feta if desired, or drizzle with tahini, or add a spoonful of labneh. A side of toasted sourdough is excellent!
Servings: 1 person