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Shakshuka for One
Shakshuka for One
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Single serve Shakshuka: Egg in savory mushroom, pepper, and tomato sauce with herbs, spices, and feta cheese. Perfect breakfast indulgence, pair with bread to savor every drop of the delicious sauce.
Ingredients:
  • 2 tablespoons olive oil, divided
  • 2 button mushrooms, sliced
  • 1/4 cup sliced red onion
  • 1/2 cup sliced hot and/or sweet peppers
  • 1/4 teaspoon kosher salt, or to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground turmeric
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • pinch cayenne pepper
  • 1/2 cup tomato puree or sauce
  • 1/4 cup water, or more as needed
  • 2 tablespoons chopped fresh cilantro, divided
  • 2 tablespoons crumbled feta cheese, divided
  • Aleppo chili flakes, optional
  • sliced bread to serve alongside
Instructions:
  • Drizzle a tablespoon of olive oil into a small pan or skillet.
  • Spread mushrooms evenly in the skillet and season with a pinch of salt. Layer with onions, peppers, and another pinch of salt on top.
  • Heat mushrooms over medium high heat until sizzling. Cook until bottoms are nicely browned, about 3 minutes. Stir everything together and cook for an additional minute.
  • Sprinkle in cumin, paprika, turmeric, oregano, black pepper, and cayenne, and sauté for 30 to 60 seconds. Mix in tomato puree and water, and let it come to a simmer. Fold in fresh cilantro and sprinkle half of the feta on top.
  • Create a well in the center using a spoon, then gently crack the egg into it. Lower the heat to medium-low, cover the pan, and cook the egg to your desired doneness, for 3 to 5 minutes.
  • Garnish with Aleppo chili flakes, feta cheese, and fresh cilantro, drizzle with the remaining olive oil, and serve with a side of bread.

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