Shakshouka for One | WW USA

Shakshouka for One

Total Time: 22 min
Prep: 12 minCook: 10 minServes: 1Difficulty: Easy

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.

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)
¼ tsp, smoked variety
2 large egg(s)
Ground cumin
¼ tsp
1 Tbsp, or parsley, chopped

  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.