This version of Shakshuka is simpler than the version that appears in Ottolenghi's Plenty; unlike many recipes, it also omits the diced pepper. I adapted it on a night I was cooking just myself, and it is a great, easy dinner for one person (or a nice lunch) using only pantry staples.
- 1 small red chili, diced
- 1 small yellow onion, chopped
- 3 slices bacon, cut into 1-inch pieces (optional but delicious)
- 2 cloves garlic, diced
- 1/2 tsp ground cumin
- heaping 1/2 tsp paprika
- 1 14-ounce can chopped tomatoes, undrained
- 4 eggs
- 1 tablespoon chopped parsley, cilantro, green onion, or whatever green thing you have around
- Warm pitas or bread, for serving (optional)
Heat some oil in a non-stick skillet over medium-high heat. Add chile, onions, and bacon, and cook, stirring occasionally, until onions are soft and turning brown in places, about 7 minutes. Add garlic, cumin, and paprika, and cook until garlic is soft, about 2 more minutes.
Add tomatoes and their liquid along with 1/4 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened and flavorful, about 10 minutes. Taste and season sauce with salt if desired.
Reduce heat to medium-low. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5-8 minutes.
The only tricky part about this dish is that the yolks are often done before the whites. You can help avoid this by basting the whites with tomato mixture, or semi-scrambling them into the sauce, being careful not to disturb the yolk.
Sprinkle with parsley and serve with pitas.
Adapted from Smitten Kitchen
Mushrooms might also be a nice addition. To try!