Shakshuka For Two
Our spin on shakshuka for two is bursting with warm, spiced flavors and can be easily made ahead of time for breakfast the next morning.
Equipment
Ingredients
- 1 tablespoon olive oil plus extra for brushing the bread
- 1 teaspoon minced garlic
- ½ medium yellow onion diced
- ½ medium red bell pepper diced
- 1½ teaspoons paprika
- 1½ teaspoons crushed red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ¼ teaspoon salt
- 14 ounces canned crushed tomatoes
- 3 large eggs
- Salt & pepper
- Goat cheese crumbled (optional topping)
- Cilantro chopped (optional garnish)
- 4 slices bakery bread
Instructions
- Preheat olive oil in a 10-inch cast iron skillet or frying pan over medium heat until shimmering. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add diced onion and bell pepper. Cook until slightly softened and onions begin to turn translucent, about 3 to 5 minutes, stirring occasionally. While the veggies cook, combine paprika, crushed red pepper flakes, cumin, ground coriander, and 1/4 tsp salt in a small bowl.
- Sprinkle the seasoning blend over the peppers and onions and stir to coat. Then stir in the crushed tomatoes. Cook for about 5 minutes, lowering to a simmer if the stew starts bubbling.
- Next, make 3 wells in the stew and lower heat to medium-low. Crack one egg into each well. To make over-medium style eggs, immediately break up the yolks with a fork. Lightly season eggs with salt and pepper, then cover the pan and cook for about 15 to 20 minutes until done. Otherwise, you can leave the yolks alone, season the eggs with salt and pepper, and cook them by covering and cooking for about 8 minutes.
- While the eggs cook, lightly brush slices of fresh bakery bread with olive oil and place on a baking sheet. Broil on LOW for about 3 to 4 minutes until lightly toasted.
- Serve shakshuka family-style, optionally topped with crumbled goat cheese and fresh cilantro, with toasted bread on the side for scooping.
Notes
Make ahead shakshuka: This shakshuka for two can be made ahead and easily reheated in the morning. Simply prepare the tomato stew, stopping before cracking the eggs into it, and store it in the fridge for up to 2 days. When you're ready to eat, transfer the stew back to the pan, cover, and heat over medium for about 5 to 10 minutes. Then add the eggs and follow the recipe above as normal.
You can also use the make ahead instructions to prepare individual, single-serving shakshuka and enjoy it for a few days! Check out our blog post above for detailed instructions and info on different reheating methods for individual portions.
Scaling: It's easy to scale this recipe up for feeding a larger crowd - just make sure to use a larger pan that's still somewhat shallow. You'll want enough surface area to add more eggs to the recipe. We find that one and a half eggs per person is generally the right amount, but depending on the diameter of your pan you don't want to overcrowd the dish with eggs. Use your best judgment here.
Nutrition
Calories: 416kcal | Carbohydrates: 48g | Protein: 20g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 279mg | Sodium: 952mg | Potassium: 925mg | Fiber: 8g | Sugar: 15g | Vitamin A: 2332IU | Vitamin C: 64mg | Calcium: 204mg | Iron: 7mg