Shakshouka for One | WW USA
Shakshouka for One
| Total Time: 22 min |
Rich eggs nestled in a piquant tomato sauce flavored with jalapeno and spices are ready to eat in about 20 minutes. If you like a runnier egg, cook yours a touch less. Kick up with spice with some hot sauce drizzled over top. Having company? This recipe is easily doubled in a 12-inch skillet.
Ingredients
| Olive oil 1 tsp | Canned diced tomatoes 1 cup(s), with onions and garlic |
| Jalapeño pepper 1 small, seeded and chopped | Table salt 1 pinch(es) |
| Paprika ¼ tsp, smoked variety | Egg 2 large egg(s) |
| Ground cumin ¼ tsp | Cilantro 1 Tbsp, or parsley, chopped |
Instructions
- 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.