Shakshuka for Two
Shakshuka is a tomato based dish that originated in North Africa that is served with bread or pita for dipping. It’s packed with fresh flavors, and makes an amazing breakfast (I also make it for dinner, but it’s traditionally a breakfast dish). I love shakshuka but always end up making too much. This is the perfect amount for two and it’s so easy!
Ingredients
- ½ yellow onion thinly sliced
- 1 small red bell pepper halved, thinly sliced
- 14 oz can of whole peeled tomatoes in juice
- 2-3 eggs
- 3-4 cloves of garlic
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon cayenne
- Salt and pepper to taste
- Toppings: cilantro and feta
- Sliced toasted baguette or pita bread for dipping
Instructions
- Pour olive oil on a small pan on medium-low heat.
- Add bell pepper and onion, stirring until onion is translucent.
- Add garlic and spices to the pan, stirring for 1-2 min.
- Pour in the can of tomatoes and break down the tomatoes with the spatula.
- Salt and pepper to taste, then bring the sauce to a simmer until the mixture thickens, about 5 minutes.
- Create small wells in the mixture (big enough to cradle eggs so they stay in place). Crack eggs into wells, then cover and let cook until eggs are at desired firmness. Remove from heat.
- Top with cilantro and feta, and serve with toasted baguette or pita on the side for dipping.
Tried this recipe?Let us know how it was!