Shakshouka for Two

shakshouka2For those who thought I only ate salads for lunch, think again! Every once in a while, I like to treat myself to something a little more decadent, yet equally healthy and full of vibrant flavors — like a spicy shakshouka! This beautiful Middle Eastern dish consists of eggs poached in a delectably rich tomato-based sauce. It’s super easy to make and is not only a perfect lunch, but you can also serve it as a light dinner with fresh flatbread. In that case multiply the quantities as needed (you might want to serve two eggs per person) and bake in a large dish. I think yogurt and figs would be a fitting dessert!
There are many different versions of this dish, so feel free to experiment with other flavors. I love to add a little piment d’Espelette to my shakshouka, but you can substitute with a pinch of cayenne or even add some (hot) smoked Spanish paprika. Enjoy!

Shakshouka for Two
Serves 2

  • 1 tbsp olive oil, plus a bit more for the ramequin
  • ½ medium red onion, finely chopped
  • 1 red sweet pepper, deseeded, halved and finely sliced
  • 2 medium tomatoes, chopped
  • ¼ tsp piment d’Espelette
  • ½ ground cumin
  • fleur de sel
  • freshly grated pepper
  • 2 cloves of garlic, finely sliced
  • 2 small eggs
  • chopped flat leaf parsley, to garnish
  • bread or flatbread, to serve

Grease two individual, shallow 11cm ramequins with a bit of olive oil. Heat the 1 tbsp of oil in a small frying pan and gently sauté the onion and pepper for 10 minutes on low heat, stirring occasionally. In the meantime, preheat the oven to 190C. After the 10 minutes, add the tomatoes, piment d’Espelette, cumin and salt and pepper to taste. Increase the heat and cook the sauce for an additional 8-10 minutes, stirring frequently, until it is nice and thick and some of the tomato juices have evaporated. Divide the mixture over the ramequins. Make a small well in the middle of the sauce and break in an egg in each ramequin. Season with extra pepper. Bake for 6-8 minutes, depending on how you like your eggs. Garnish with chopped parsley and serve with plenty of fresh bread for dipping.

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