Shakshuka For One
This easy version of Shakshuka eliminates much of the prep and cooking by using your favourite prepared pasta sauce. With a lot of flexibility in this recipe, check out the notes below for tips to make a dish that suits your taste.
- Prep Time:
- 3 min
- Cook Time:
- 6 min
- 1 cup ( 250 mL ) pasta sauce
- ½ tsp ( 2.5 mL ) paprika
- 1/8 tsp ( 0.5 mL ) cumin (optional)
- 2 eggs
- Pepper, to taste
- 2 tbsp ( 30 mL ) grated or crumbled cheese (e.g. feta, cheddar, parmesan)
- 2 tbsp ( 30 mL ) chopped fresh cilantro, parsley, mint, green onions or a combination of fresh herbs
In a small frying pan (about 8 inches/20 cm), combine pasta sauce, paprika, and cumin, if using. Bring to a simmer over medium heat.
Using the back of a spoon, make a couple indentations in the sauce. Carefully crack an egg into each indentation without breaking the yolks. Spoon a little of the sauce over the egg whites; this will help them cook.
Cover the frying pan with a lid and simmer gently until the eggs are cooked as desired, 3 to 5 minutes. Traditionally the eggs are served with cooked whites and runny yolks, but cook them to your liking.
Sprinkle pepper, cheese and herbs over top. Remove from heat and serve.
• Want a chunkier sauce? Toss in some chopped and sautéed onions and sweet peppers before adding the eggs to the sauce. Adding crumbled cooked sausage or ground meat or poultry, sliced olives or mushrooms, or chopped spinach or kale will also bulk up the sauce and contribute additional flavour.
• Like it spicy? Pump up the heat by increasing the quantity of paprika or adding cayenne pepper, chili powder, red pepper flakes, minced jalapeno, harissa, or a dash (or more) of hot sauce.
• No lid for your frying pan? A piece of aluminum foil can substitute.
• Got a hearty appetite? Serve the sauce and eggs over a bed of fresh spinach or cooked couscous, rice, barley or mixed grains.