Two-Pan Breakfast Shakshuka

Two-Pan Breakfast Shakshuka
Two-Pan Breakfast Shakshuka

Serves 2, prep time 10 minutes cooking time 25 minutes

You can cook this dish in one pan, but I love to serve shakshuka in individual oven-proof dishes.

1 tbsp of oil
1 red onion, thinly sliced
2 garlic cloves, chopped
1 large red pepper

2 tsp1 tsp of ground cumin
1/2 tsp cayenne pepper

1/2 tsp smoked paprika
Salt & pepper
1 can of crushed tomatoes
4 free-range eggs

Fresh bread
Chopped coriander

Olive oil
Seaweed sea salt
(available in stores or online)

Mini Breakfast Shakshuka
Two-Pan Breakfast Shakshuka

Preheat the oven to 180 degrees. Heat the oil in a pan and saute the onions and garlic. Add the peppers and dry spices and season, stir for two minutes, add the tomatoes. Reduce the heat and simmer for two minutes. Oil both serving pans and transfer the mixture, place in the oven for ten minutes. Next, make two wells in each pan and crack in an egg, return the pans to the oven, cook for 8-10 minutes until the eggs have set. Remove from the oven, top with some freshly chopped coriander, seaweed salt, a drizzle of olive and serve.

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