Description
This shakshuka for two is a comforting, one-pan dish of poached eggs in a spicy, seasoned tomato and pepper sauce. Perfect for brunch or dinner, it’s flavorful, easy to make, and best served with toasted bakery bread.
Ingredients
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1 tbsp olive oil (plus more for brushing bread)
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1 tsp minced garlic
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1/2 medium yellow onion, diced
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1/2 medium red bell pepper, diced
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1 1/2 tsp paprika
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1 1/2 tsp crushed red pepper flakes
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1/2 tsp cumin
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1/2 tsp ground coriander
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1/4 tsp salt
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14 oz canned crushed tomatoes
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3 large eggs
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Salt & pepper, to taste
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Crumbled goat cheese (optional)
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Chopped cilantro (optional)
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4 slices of bakery bread
Instructions
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Sauté aromatics: Heat olive oil in a 10-inch skillet over medium heat. Add garlic, cook ~30 sec until fragrant.
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Cook vegetables: Add onion and bell pepper. Sauté 3–5 minutes until soft and translucent.
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Spice it up: Mix spices in a bowl. Sprinkle over veggies, stir well, then add crushed tomatoes. Simmer ~5 minutes.
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Add eggs: Make 3 wells in the sauce. Crack one egg into each. For over-medium, break yolks with a fork. Season and cover.
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For runny yolks: cook covered ~8 minutes.
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For firmer eggs: break yolks and cook covered ~15–20 minutes.
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Toast bread: Brush slices with olive oil. Broil on LOW ~3–4 minutes until golden.
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Serve: Spoon shakshuka into bowls or serve straight from the pan. Garnish with goat cheese and cilantro. Scoop with toasted bread.
Notes
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For a smoky twist, add a pinch of smoked paprika.
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Sub feta for goat cheese, or omit cheese for a dairy-free option.
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Great for brunch or a light dinner.
