Shakshouka for One
1
Points®
Temps total: 22 min • Préparation: 12 min • Cuisson: 10 min • Portions: 1 • Difficulté: Facile
This recipe is easily doubled in a 12-inch skillet.
Ingrédients
Olive oil
1 tsp(s)
Jalapeño pepper
1 small, seeded and chopped
Smoked paprika
¼ tsp(s)
Ground cumin
¼ tsp(s)
Canned diced tomatoes
1 cup(s), with onions and garlic
Table salt
1 pinch(es)
Raw egg
2 large
Cilantro
1 tbsp(s), or parsley, chopped
Instructions
1
Heat oil in a small nonstick skillet over medium heat. Add jalapeno; cook, stirring often, until softened, about 2 minutes. Stir in paprika and cumin; cook over low heat, stirring, until fragrant, about 30 seconds. Stir in tomatoes and salt; bring to a simmer over medium heat.
2
Create 2 spaces in tomato mixture so you can see the bottom of pan; gently break eggs into skillet, one per space. Cover skillet; simmer over medium-low heat until eggs are cooked to desired doneness, about 5-8 minutes. Sprinkle with cilantro or parsley; drizzle with sriracha (optional).
3
Makes 1 serving.
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