Recipes
Shakshuka For One
Shakshuka, a cornerstone of North African and Middle Eastern breakfast tables, consists of eggs in a rich tomato sauce flavoured with cumin and paprika. This single-serving adaptation streamlines the process by starting with prepared pasta sauce as the base for a quick and flexible meal option. Keep a close eye on the eggs in the final minutes - the whites should be set and the yolks cooked to your preference.
Serves
1
Prep Time
3 min
Cook Time
6 min
Print RecipeIngredients
- 1 cup (250 mL) pasta sauce
- ½ tsp (2.5 mL) paprika
- ⅛ 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
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Sprinkle pepper, cheese and herbs over top. Remove from heat and serve.
Tips
- 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.
Nutrition Facts
| Per 1 serving | |
|---|---|
| Calories | 278 |
| Fat | 14 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Carbohydrate | 21 g |
| Fibre | 6 g |
| Sugars | 12 g |
| Protein | 17 g |
| Sodium | 989 mg |
