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Shakshuka for Two

Print Recipe
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

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  • Olive oil
  • 1 small onion (or 2 shallots), thinly sliced
  • 1 red bell pepper, sliced
  • 2–3 garlic cloves, minced
  • 1 tsp ground cumin + 1 tsp smoked paprika or hot paprika if you like heat
  • 1 can (14–15 oz) crushed or diced tomatoes
  • Salt, black pepper, and a pinch of sugar optional, but clutch
  • 4 large eggs
  • Fresh herbs parsley or cilantro
  • Feta or goat cheese (crumbled), optional but recommended
  • Crusty bread, pita, or naan

Method
 

  1. Heat a medium skillet over medium heat with a good swirl of olive oil. Soften onion and pepper for 5–6 minutes until friendly and slightly browned.
  2. Stir in garlic, cumin, and paprika for 30–45 seconds. Smells like you tried very hard.
  3. Pour in tomatoes. Season with salt and pepper. Add a pinch of sugar if the tomatoes taste sharp. Simmer 5 minutes to thicken.
  4. Use a spoon to make 4 little wells. Crack an egg into each. Cover with a lid (or a baking sheet that sort of fits—no judgment) and cook 4–6 minutes until whites set and yolks stay runny.
  5. Finish with crumbled feta, herbs, and a final drizzle of olive oil. Serve immediately with warm bread.