Shaksuka Recipe for Two

Shakshuka Recipe for Two

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 1 tsp paprika
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• 4 eggs
• 2 tbsp crumbled feta cheese
• Chopped parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper and cook until softened, about 5 minutes.
2. Add garlic, paprika, cumin, and cayenne pepper to the skillet and cook for an additional minute.
3. Pour the diced tomatoes into the skillet and bring to a simmer. Reduce heat to low and let simmer for 10 minutes.
4. Season with salt and pepper to taste.
5. Crack the eggs into the skillet, spacing them evenly. Cover the skillet and let cook until the whites are set but the yolks are still runny, about 5-7 minutes.
6. Sprinkle the crumbled feta cheese over the top of the eggs and garnish with chopped parsley.

Serve hot with crusty bread or pita for dipping.

Additional Menu and Serving Suggestions:

• Serve with a side salad of mixed greens, sliced cucumber, and cherry tomatoes dressed with a simple lemon vinaigrette.
• Add sliced chorizo or crumbled breakfast sausage to the skillet when cooking the onions and peppers for a meatier version.
• Top with sliced avocado or a dollop of sour cream for a creamy addition.
• Serve with a side of hummus and pita chips for a Mediterranean-inspired appetizer spread.
• Make it a brunch dish by serving alongside crispy bacon and a fruit salad of diced mango, pineapple, and kiwi.