Southwestern One-pan Shakshuka
by Tara Botwinick • featured in 3 Eggcellent Ways To Start Your Day
Ingredients
for 1 serving
-
2 teaspoons olive oil - 1 clove garlic, minced
- 1 small red onion, diced
-
½ teaspoon salt -
¼ teaspoon ground black pepper -
¼ teaspoon red pepper flakes -
1 ½ cups crushed tomato (300 g) - 2 large eggs
- ¼ avocado, diced
-
¼ cup cherry tomato, halved (50 g) -
2 tablespoons fresh cilantro, chopped
Preparation
Under 30 min
- Preheat oven to 350˚F (180˚C).
- Heat olive oil in an oven-safe skillet over medium heat.
- Once the oil is shimmering, add the garlic, ½ of the onion red onion, salt, pepper, and red pepper flakes, and cook until the onion is softened, about 3 minutes.
- Add the crushed tomatoes and stir, bringing the mixture to a simmer.
- Crack the eggs directly into the tomato mixture, and transfer to the oven.
- Bake until eggs are set, about 11 minutes.
- Top with avocado, cherry tomatoes, cilantro, and remaining red onion.
- Enjoy!
Tips
-
Rachel Brightman
It was very good. We used two onions and four eggs and it was enough for three people.
2 months ago Helpful (2) -
Chrissa Zagkotsis
Great recipe! Bit much for one person in my opinion though... I’m stuffed! I recommend tasting the tomato mixture before adding the eggs and seasoning more to taste. I added a bit more salt, chilli flakes and also some mixed mediterranean herbs.
1 month ago Helpful (1) -
Paige Bailey
Add baked beans to the tomato mixture for a more chunky breakfast
2 months ago Helpful (1) -
Roxana Gomoiu
Add fresh sliced tomatoes
4 months ago Helpful (1)
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