Shakshouka is my go-to breakfast, it's warm, filling, customizable, so healthy, and easy to make!
My recipe (makes two servings):
Dice half an onion and half a bell pepper, add 1/2 tbsp olive oil to a pan and set to med-high. Once oil is shimmering, add onion and bell pepper and cook for about 5min stirring often until veggies are soft and onion is translucent. Add 1/2 cup cabbage, as much garlic as you like (forgot to add this to LoseIt), paprika, cumin, salt, and pepper and cook or another minute or so. Then add 1/2 of a 28 ounce can of peeled whole tomatoes (half the liquid and half the tomatoes), let the whole tomatoes warm up a bit then break down into small chunks with a spoon/spatula. Bring to bubbling then reduce to simmer. Create 4 wells in the sauce with your spoon/spatula and crack 4 eggs into each then cover and cook about 5-8min depending on desired level of doneness. Toast a slice of bread and serve topped with a bit of fresh parm and parsley if desired, it's also great as is without the bread/toppings!
Tips and Replacements:
If the eggs are close to your desired level of doneness and you don't want to overcook, you can remove from heat, serve, and scoop some of the sauce over the top of the eggs to continue cooking a bit using the residual heat. This is what I do for the perfect level of half jammy yolk which is why you can't really see the eggs in my picture.
When cooking for one, I recommend making the same amount of sauce but only cooking two eggs at that time, saving the remaking sauce for later/the next day, and poaching or frying two eggs whenever you're ready to eat the rest of it instead of cooking the eggs all at once.
You can also use eggplant, shredded brussel sprouts, or even sweet potato chunks instead of cabbage or use a combination of veggies if you'd like.
Vegans and egg-free vegetarians can ditch the eggs, simmer the sauce for 5 minuted to allow it to thicken a bit, and top with their preferred tofu/egg replacement scramble.
Fresh or jarred garlic can be replaced with garlic powder, if you don't have cumin then just paprika gets the job done well enough, and you can add chili flakes for a bit if heat if you'd like!
by gettingbicurious