I love some good alliteration, don’t you?
Shakshuka is something that I’ve grown a love for, especially as my hatred of runny yolks has cooled significantly over the past few years. About two years ago, for a quick post-work dinner, I impulsively decided to spoon some marinara sauce over some sliced hard boiled eggs, and I found it to be a odd yet satisfying choice. My former roommate Emily (whom I miss every single damn day) had an enthusiasm for Shakshuka, telling me about her love for it and how she’s had it in Israel many a time.
I now regret not attempting to make a full-size of this recipe when you were around, Em! What a fool I was!
I promise, if and when I get myself down to Raleigh-Durham to visit you, I’ll make you a skillet. You don’t have to share it with anyone!
In the meantime, I’ll just craft a recipe for all of us single eaters.
Shakshuka [Single Serving]
(Serves One…if you were unable to deduce that)
– 1 to 2 eggs
– 1 cup crushed tomatoes or 1 cup marinara sauce
– 1 tablespoon tomato paste
– 1/4 small yellow or white onion, diced
– 1/2 bell pepper, diced (pick your favorite color!)
– 1 clove garlic, minced
– 1/4 teaspoon cumin
– 1 tablespoon olive oil
– Cilantro, for garnish (optional)
– Feta, for garnish (optional)
– Salt and pepper, to taste
Before We Get Started…
– It is entirely possible that you don’t have tomato paste. Goodness knows that I normally don’t have any on reserve. You can skip adding it, but I think it adds an extra depth of flavor. If you would like to create your own, there are many articles available via search engines regarding substitutions and creating your own tomato paste. However, for this individual-sized serving, I’d suggest going out and getting that small can of tomato paste. I got mine for 79 cents. Haaa.
– This recipe is best baked in an 8″ – 9″ oven-safe skillet or a ramekin with a 2 cup capacity.
1.) Preheat oven to 375°F.
2.) Pour oil into a large skillet and warm over medium heat. Add onion, garlic, and pepper and sauté until onions are translucent, approximately 4 – 5 minutes; if garlic starts to brown too fast, lower heat. Add tomatoes (or sauce), tomato paste, and cumin. Stir to combine. Simmer for 4 – 5 minutes. Transfer tomato mixture to ramekin or oven-safe skillet. (See Before We Get Started…; though it is an extra skillet to wash, it’s much easier to cook the tomato mixture in a larger skillet than a smaller oven-safe skillet.)
3.) With the back of a spoon, make an indentation in the tomato mixture. Crack egg(s) into indentation, being sure not to break the yolk(s).
4.) Place skillet or ramekin in oven and cook for 18 – 20 minutes or until whites are set and yolks are thick but runny. If preferred, at the ten minute mark, baste egg whites lightly with the tomato mixture, taking care not to disturb the yolk; return to oven to cook for the remaining time.
5.) Remove from oven. Top with cilantro and feta, if desired. Season with salt and pepper to taste. Serve immediately, preferably with thick toasted bread.