Breakfast Shakshuka Recipe for 2
1 tbsp olive oil
1/2 onion, peeled and diced
1 clove garlic, minced
1 bell pepper, seeded and chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tbsp tomato paste
Pinch of sugar (optional, to taste – omit for low carb)
Salt and pepper, to taste
1/2 tbsp fresh chopped parsley (optional, for garnish)
1 spray cumin
1 spray black pepper
1-3 sprays of chilli (careful, it’s hot)
Heat a deep, large skillet on medium.
Slowly warm olive oil in the pan.
Add chopped onion, sauté for a few minutes until the onion begins to soften.
Add garlic and continue to sauté till mixture is fragrant.
Add bell pepper and cook additional 5-7 minutes
Add tomatoes, tomato paste and sugar if using.
Add salt & pepper, and remaining spices. Let the sauce simmer and taste, add more chili or sugar to taste.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
Garnish with parsley if desired and serve with bread of choice.