Shakshouka for One

1
Total Time
22 min
Prep
12 min
Cook
10 min
Serves
1
Difficulty
Easy
This recipe is easily doubled in a 12-inch skillet.

Ingredients

olive oil

1 tsp

jalapeño pepper(s)

1 small, seeded and chopped

paprika

¼ tsp, smoked variety

ground cumin

¼ tsp

canned diced tomatoes

1 cup(s), with onions and garlic

table salt

1 pinch

egg(s)

2 large

cilantro

1 Tbsp, 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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