Single-Serve Shakshuka

Ingredients

• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 tomato (chopped)
• 1 clove garlic (minced)
• 0.5 tsp garlic powder
• 0.5 tsp paprika
• 0.25 tsp red pepper flakes
• 1 tbsp lentils (cooked or canned)
• salt (to taste)
• black pepper (to taste)
• 0.33 cup water
• 2 eggs (1-2 eggs)
• fresh parsley (garnish)
• 1 tbsp feta cheese (crumbled garnish)
• 1 slice sourdough bread (for serving)

Steps

1. 1

   Heat a pan on medium heat, then add in olive oil.

2. 2

   Once oil is heated, add in tomato paste and cook for 2-4 minutes, allowing it to deepen in color.

3. 3

   Add in chopped tomatoes, minced garlic, garlic powder, paprika, red pepper flakes, lentils, salt and pepper.

4. 4

   Pour in water, cover the pan with a lid, and let the mixture cook on medium/medium-low heat for 15-20 minutes.

5. 5

   Once the tomatoes are soft, mash gently to form the tomato sauce.

6. 6

   If the sauce is too watery after mashing the tomatoes, allow to simmer on high heat for 1-2 minutes to evaporate some of the liquid before cracking in the eggs.

7. 7

   Create one or two wells in the mixture and crack each egg into a well.

8. 8

   Cook the eggs uncovered for one minute.

9. 9

   Cover the pan and cook on medium heat for an additional two minutes for runny yolks, or an additional two minutes (four total) for a firmer yolk.

10. 10

    Garnish with fresh parsley and crumbled feta.

11. 11

    Serve directly from the pan with some toasted sourdough or pita bread.

Notes

If the sauce is too watery after mashing the tomatoes, simmer on high heat for 1-2 minutes to reduce before adding the eggs. The lentils add texture and heartiness to the single-serve portion.

Nutrition per serving

• breakfast
• brunch
• vegetarian
• single-serve
• poached eggs
• one-pan
• healthy