shakshuka for one

One of my few five-star recipes.  I loved this combination of earth spices, tomato-based sauce with a poached egg nestled on top. 

Shakshuka (North African Poached Egg in Spicy Tomato Sauce)

olive oil

onion, chopped (about 2 tbsp.)

garlic,

jalapeno

salt

black pepper,

caraway seeds, crushed

cumin

turmeric

oz crushed tomatoes

tomato paste

honey

cider vinegar (or red wine vinegar)

C feta cheese, cut into 1/2" cubes

eggs

Prepare ingredients and have ready to add. 

In a small (about 8") skillet, heat the...

In a small (about 8") skillet, heat the olive oil over medium heat.  Add the onions and garlic and cook for 3-5 minutes, until soft and wilted.  Add the pepper, salt, black pepper, and spices.  Cook for a minute, stirring constantly to release their fragrance.

Add the crushed tomatoes, tomato paste, honey, and...

Add the crushed tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium-low and cook for 10-12 minutes, or until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around.  (DL says:  Fresh tomatoes may take a little longer to cook than canned.)  Stir in the chopped greens.  Stir in 1 tablespoon of water if mixture is too thick.

Turn off the heat and press the cubes...

Turn off the heat and press the cubes of feta into the tomato sauce.  With the back of a spoon, make 1 or 2 indentations (depending on how many eggs you'll use) in the sauce. 

Crack an egg into the indentation(s), then gently...

Crack an egg into the indentation(s), then gently drag a spatula through the egg whites so it mingles a bit with the tomato sauce, being careful not to break the yolks.

Turn the heat back on low so the...

Turn the heat back on low so the sauce is at a gentle simmer and cook for about 8 minutes, taking some of the tomato sauce and basting the egg whites from time to time.  Cover and cook 3-4 minutes, until eggs are cooked to your liking (you'll want a bit of a runny yolk).

Serve immediately with crusty french bread.

Enjoy this mouthwatering Shakshuka (North African poached eggs) made in a spicy tomato sauce for breakfast or brunch. Make shakshuka for one if you don&#039;t want any leftovers or you can scale up for the whole family!

Shakshuka for One (North African Poached Eggs)

tomatoes (7.5 ounces)

onions

red bell pepper (chopped)

garlic

tsp salt

tsp smoked paprika

tsp cajun seasoning

cayenne pepper

tsp cumin

parsley (garnish)

Heat olive oil in a pan.

Add chopped onions, red bell pepper, and garlic and saute for a few minutes.

Pour in tomato sauce and spices.

Bring to a boil and simmer for 5 minutes.

Form two small wells using a spoon.

Break the eggs directly into the wells.

Cover the pan and cook for 5-10 minutes till the eggs are done.

Garnish with chopped cilantro and red pepper flakes.

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Shakshuka (North African Poached Eg...

Shakshuka for One (North African Po...

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