Welcome back to QCK!
Growing up, my favorite part of weekends was breakfast. Pretty much every weekend my mom would make my brothers and I strawberry crepes, eggs, and turkey bacon. We would sit around the kitchen island, eat, and laugh. It was something we all looked forward to. Since moving out, I don’t have many big weekend breakfasts. I live alone so there’s not really anyone to cook for and no need to make a big breakfast for one. But that doesn’t mean I can’t take the time to make myself a special weekend breakfast, which is why I’m sharing one of my best breakfast for one recipes today.
Shakshuka is one of my favorite savory breakfasts. It’s a traditional Israeli breakfast food that’s usually made for a crowd. Shakshuka is, simply put, a sunny side up egg cooked in tomato sauce. What makes it so delicious is that the tomato sauce is slowly simmered with red bell pepper, onion, garlic, cumin and I add a touch of harissa paste to mine. The egg gets cracked right on top and I like to serve with crumbled feta, fresh cilantro and a nice crusty bread for dipping.
Shakshuka is kind of the ultimate treat yo self breakfast. If you’re feeling up for it, wake up early and get to the farmers market this weekend, get fresh eggs, tomatoes, peppers, onion and cilantro. Grab an iced coffee to go and some fresh flowers on your way out and spend the morning making this yummy, nutritious breakfast for yourself. Sit down at the table with a juice or a coffee and mindfully enjoy your breakfast. Basically, take yourself on a cute breakfast date at home.
Substitutions and Add Ons
- Fresh Tomato can be substituted with canned, diced tomatoes, just be sure to drain them.
- Red Bell Pepper can be substituted for any other color of bell pepper.
- Egg can be substituted for tofu.
- Feta can be substituted for goat cheese or fresh mozzarella.
- You can also add cooked chickpeas, hot peppers, cooked zucchini.
|Prep: 10 Min||Cook: 30 Min||Category: Breakfast||Servings: 1|
- 1 tsp Olive Oil
- 1/2 Red Bell Pepper, seeds removed and diced
- 1 Tbsp Yellow Onion, diced
- 1 Clove Garlic, minced
- 1 Large Tomato, stem removed and diced
- 1 Tbsp Tomato Paste
- 1 tsp Ground Cumin
- 1/4 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1 tsp Harissa Paste, optional
- 1 Large Egg
- Crumbled Feta, for serving
- Chopped Cilantro, for serving
- Sourdough, Baguette, or Ciabatta, toasted for serving
- In a small cast iron skillet or sauté pan over medium-high heat, bring olive oil up in temperature.
- Add bell pepper, onion and garlic, sauté until aromatic.
- Add tomato, tomato paste, cumin, salt, pepper, and harissa if using. Bring up to a simmer, stirring occasionally.
- Once simmering, turn heat to medium-low and continue cooking and stirring occasionally for 20 minutes or until a chunky sauce has formed.
- Using a spoon, make a hole in the middle of the sauce.
- Turn heat onto high and crack the egg into the hole.
- Continue cooking until the egg white is fully finished and the yolk is still runny.
- Remove from heat and sprinkle salt and pepper onto the egg.
- Garnish with feta and cilantro.
- Serve warm with bread.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!