If you’ve never had Shakshuka before, you need to try it – this super tasty dish is perfect for brunch! I remember the first time I had it ever, I actually was at brunch in Australia! I had been seeing it around the interwebs though, and knew I had to try it. Love at first sight. Since then, I’ve always wanted to make it myself. It looked intimidating, I’m not going to lie! But here it is! How to make it simple – my Easy Spicy Shakshuka for Two recipe!

Why did I make this for two? Because most recipes you’ll find out there is made for 4-6 people. I don’t know about you, but I don’t normally don’t have 4-6 people at my house. And I really also don’t feel like eating Shakshuka leftovers (or any leftovers) for 4-6 times. So, this particular recipe is for 2!

About Shakshuka

First things first, I should probably introduce Shakshuka first. Shakshuka is a Mediterranean dish with poached eggs in a sauce of tomatoes, olive oil, onions, garlic, cooked with delish spices such as cumin, paprika, etc. It’s a very common dish in Yemen, Israel, and North African countries.

One interesting thing about it has been around forever in some shape of form. Ok, not forever, but can be traced back to former Ottoman Empire, and has just in the last decade become super popular. Originally the dish didn’t contain eggs, though.

Now, on to the cooking!

Ingredients

• 4 eggs
• 2 tablespoons olive oil
• 1/2 yellow onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons chopped fresh cilantro
• Salt and pepper, as desired
• Water, as needed

Directions

Heat olive oil in a cast iron pan on medium heat.

Add garlic, red bell peppers, onions and cook for 5 minutes or until the onion becomes translucent.

Pour the can of tomatoes and juice into the pan, and add cumin, paprika, cayenne pepper, salt and pepper. Bring the sauce to a simmer, and let it cook for about 5 minutes. If the sauce seems a bit dry, add water as needed.

Using a large spoon to make 4 wells in the sauce apart from each other, and then crack the eggs into each well.

Cover the pan and cook until the egg is as well done as you’d like. If you like it on the easy side, you can go ahead and just turn off the heat, and let it cook covered.

Sprinkle with chopped cilantro, and serve!

Looking for more delicious breakfast type recipes like this Easy Spicy Shakshuka for Two? Check out my breakfast/brunch recipes here! If it’s the tomato part of this recipe you love, also check out my Paleo Tomatoes Recipes round up here!

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