Single Serving Shakshuka

Not completely authentic, but still a healthy and flavorful dish to spice up your mornings!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Put a skillet over medium heat with a tablespoon of olive oil. Chop the onion and transfer to pan, cooking for 5-6 minutes and stirring frequently until translucent.

Step 2

2. Mix together all the spices (excluding the salt and pepper) and set aside. Chop the bell pepper and garlic, transferring both to the pan with the onion. Cook for about 3-4 minutes, until bell pepper is soft.

Step 3

3. Add the spices to the pan and mix thoroughly. Then, halve the cherry tomatoes and drain the juice from the canned tomatoes. Add both to the pan, cover it, and simmer for 10 minutes or until the cherry tomatoes are soft.

Step 4

4. After the tomatoes are soft, transfer the mixture to a blender or use an immersion blender to pulse it into a chunky sauce. Return to pan and add salt to taste as well as a dash of pepper.

Step 5

5. Reduce heat so the sauce is on a low simmer. Make two wells in the sauce with a spatula or spoon and crack the eggs into them. Pour in a splash of water and cover the pan, cooking until the whites of the eggs set (about 5-6 minutes).

Step 6

6. Roughly chop the parsley and cilantro. Remove pan from heat and garnish with the herbs and crumbled feta. Serve with pita, naan, or any bread. Or simply enjoy on it's own!