Easy Shakshuka for Two
A one pan Middle Eastern shakshuka made with eggs poached in a spiced tomato gravy, ready in 30 minutes with almost no cleanup.
Ingredients
- 4 eggs
- 3 medium to small tomatoes (finely chopped)
- ⅓ cup tomato puree
- ¼ teaspoon black pepper
- ¼ teaspoon cumin powder
- 3 green chillies (sliced)
- 1 medium onion (chopped)
- 5 garlic cloves (chopped)
- fresh cilantro (chopped)
- 2 tablespoons oil
- salt to taste
Instructions
- Saute the onion: Heat 2 tablespoons of oil in a pan over medium heat and cook the chopped onion until light golden brown.
- Add chillies and garlic: Stir in the sliced green chillies and minced garlic, and saute until fragrant.
- Cook the tomatoes: Add the chopped tomatoes, black pepper, cumin powder, and salt. Saute for 5 minutes until soft.
- Simmer the gravy: Stir in the tomato puree with a little water, cover, and cook for 5 minutes until thick and saucy.
- Add the eggs: Make small wells in the gravy, crack in the eggs, and sprinkle a bit of salt over them.
- Cook the eggs: Cover and cook on low to medium heat for 5 minutes, or until the eggs are set to your liking.
- Garnish and serve: Top with fresh cilantro, cover, turn off the heat, and serve hot.
Notes
- Homemade tomato puree gives the best, most authentic flavor.
- Let the onion turn properly golden before moving to the next step.
- Keep the heat low once the eggs go in so the whites cook evenly.
Nutrition
Calories: 340kcal