Poached eggs simmered in tomato sauce with bell peppers, onions, garlic and spices! So flavorful and the perfect brunch or breakfast! A hearty dish with fresh herbs, cumin, chili powder and paprika!
Shakshuka is one of those dishes I find fancy when I’m out eating brunch. The fact that it comes in a skillet, makes it visually so much nicer! I used to make shakshukas often but once I moved into my current apartment, I left a lot of kitchen equipment and tools at home. I didn’t bring my cast iron 🙁
Well.. I bought a new one! This is a 6.5 inch Lodge Cast Iron! It works as a single serving shakshuka which was what I wanted 🙂 My husband tried a bite of my shakshuka and he loved it so much… I ended up having to make a second one! So you bet that this recipe will be a common thing over in my kitchen now!
Shakshuka is poached eggs simmered in a tomato sauce with different veggies, spices and herbs. Sometimes, some protein like ground meats would be added. I’ve seen some shakshukas with olives too! I’m not a fan of olives so I opt out of that one.. but if you like it, go for it! It brings a more tangy flavor to the dish 🙂
Served with avocado, cilantro and everything seasoning on top! I’m wanting this for breakfast on repeat now!
Shakshuka (Single Serving)
- 2 cloves garlic minced
- 1/4 onion diced
- 1/4 red bell pepper diced
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- Pinch of chili powder
- 8 oz can peeled whole/diced tomatoes
- Salt and pepper to taste
- 2 large eggs
- Sourdough bread
- Fresh cilantro
- Red pepper flakes or everything seasoning
- Preheat large skillet or pan with olive oil to medium heat.
- Add garlic, onion and bell pepper to cook until softened, about 3 minutes.
- Add in spices – paprika, cumin and chili powder.
- Pour in canned tomatoes, salt and pepper. Bring to simmer.
- Using your large spatula, create little hole pockets to crack in eggs. Cover with lid and allow eggs to cook – 5 minutes for runny eggs, 6 minutes for soft, 7 minutes for medium. Garnish with chopped cilantro when done!