Shakshouka for One
- Total Time
This recipe is easily doubled in a 12-inch skillet.
olive oil1 tsp
jalapeño pepper(s)1 small, seeded and chopped
paprika¼ tsp, smoked variety
ground cumin¼ tsp
canned diced tomatoes1 cup(s), with onions and garlic
table salt1 pinch
cilantro1 Tbsp, or parsley, chopped
- 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.
- 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).
- Makes 1 serving.