Description
Shakshuka is a vibrant, nutrient-packed dish rooted in North African and Middle Eastern culinary traditions. It features poached eggs simmered in a spiced tomato and bell pepper sauce, often topped with crumbled feta. This single-serve version is quick to prepare and perfect for breakfast, brunch, or a cozy solo dinner. It’s versatile, easily customizable, and pairs beautifully with warm bread for a hearty, flavorful meal.
Ingredients
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- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 1 small bell pepper, diced
- 2 garlic cloves, minced
- 1 cup canned diced tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (optional, for heat)
- Salt and pepper, to taste
- 1 large egg
- 2 tablespoons crumbled feta cheese
- Fresh parsley or cilantro for garnish
- Bread or pita for serving (optional)
Instructions
- Heat olive oil in a small skillet over medium heat.
- Add onion and bell pepper, sautéing until softened, about 5 minutes.
- Stir in garlic, cumin, smoked paprika, and chili flakes, cooking until fragrant, about 1 minute.
- Add canned diced tomatoes, stirring to combine. Season with salt and pepper. Let the sauce simmer for 5-7 minutes, until slightly thickened.
- Make a small well in the sauce and crack the egg into it. Cover the skillet and cook until the egg white is set but the yolk remains runny, about 5 minutes.
- Sprinkle crumbled feta over the dish and garnish with fresh parsley or cilantro.
- Serve hot with warm bread or pita for dipping.