Posted: January 20, 2017 in Recipes
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This basic Shakshuka makes for a hearty, flavorful, crowd-pleasing breakfast.

Serves 2


  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 garlic cloves, smashed
  • sea salt
  • half a jalapeño, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • a big pinch of your favorite chili flakes
  • 1 heaping tablespoon paprika
  • 3 cups pureed tomatoes
  • 3 to 4 eggs
  • coriander, for garnish


1. Warm the olive oil in a medium sauté pan over medium-high heat. Add the onion and garlic, season with salt, and sauté for 3 to 4 minutes, stirring occasionally, until wilted and starting to color.

2. Add the jalapeño and cumin seeds, give a good stir, and let sizzle for a minute. Add the ground cumin, chili flakes, and paprika and let cook for another minute, stirring every so often. Pour in the tomatoes and stir well; season with more salt and let the pan bubble away, stirring now and then, for 2 to 3 minutes.

3. Crack your eggs directly into the pan, one in each quarter of the pan, and turn the heat down to medium-low. Cover the pan and go pluck some coriander leaves. Keep an eye on your eggs; you want to pull the pan off the heat as soon as the whites are solidly milky, but not 100 percent set. (Just-cooked whites and still-runny yolks are what we’re hoping for here…which should take 5 to 6 minutes.)

4. When the eggs are done, kill the heat, garnish each egg with salt, pepper, and a sprinkle of paprika, and garnish the pan with a healthy scattering of coriander leaves. Serve with a hunk of garlic toast.


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