Enjoy this mouthwatering Shakshuka (North African poached eggs) made in a spicy tomato sauce for breakfast or brunch. Make shakshuka for one if you don't want any leftovers or you can scale up for the whole family!
Add chopped onions, red bell pepper, and garlic and saute for a few minutes.
Pour in tomato sauce and spices.
Bring to a boil and simmer for 5 minutes.
Form two small wells using a spoon.
Break the eggs directly into the wells.
Cover the pan and cook for 5-10 minutes till the eggs are done.
Garnish with chopped cilantro and red pepper flakes.
Notes
This recipe serves 1 and contains 14 net carbs per serving.
I used a small skillet for this recipe since it's only one serving. You can easily scale up to make multiple servings using a large skillet.
If you like runny yolks, simmer on medium heat for about 5 minutes, but if you want it well done, let it cook for about 10 minutes, so the egg yolks cook through.
Add chili powder or hot sauce to make it spicier. You can also cut down on the cayenne pepper if you want less heat.
If you don't have diced tomatoes, you can use fresh tomatoes. Just chop 1-2 tomatoes and add about ½ cup of broth.