Easy Shakshuka for One (or Two…)
Shakshuka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika, and cayenne pepper. Apparently, Shakshuka originated in Ottoman North Africa in the mid-16th century after tomatoes were introduced to the region by Hernan Cortés.It is an easy and delicious dish that can be served for breakfast or brunch (but is just as delicious for lunch and dinner).
Servings: 1 (or 2)
Ingredients
- ½ tbsp extra virgin olive oil
- ¼ small red onion chopped
- 1 medium red bell pepper diced When cutting the bell pepper, slice two rings before dicing the rest of the pepper.
- 1 clove garlic minced
- ⅛ tsp salt
- 7 oz (½ can) fire-roasted diced tomatoes
- 1 tbsp tomato paste
- 2 large eggs
- 1 tbsp parsley chopped (for garnish)
- 1 tbsp feta cheese crumbled
Spices (Your choice from those listed below. Optional, although it's not authentic without some spices)
- cumin to taste
- paprika to taste
- cayenne pepper to taste
- Za'atar to taste (Recipe for Za'atar)
Instructions
- Heat extra-virgin olive oil on medium heat in a small skillet or pan. Add onions and cook for 2 minutes or until onions start to soften.
- Add peppers and garlic and cook for an additional 3 minutes.
- Add the fire-roasted diced tomatoes, tomato paste, and bell pepper rings and cook for 3 minutes or until the mixture starts to simmer.
- Turn the heat down to low. Place the eggs in the bell pepper rings, cover the pan, and simmer for 5-6 minutes (or until the eggs are at your desired consistency).
- Serve immediately, sprinkled with Feta cheese crumbles.
