I needed a warm breakfast for this cozy, chilly day so eggs and spices it is!
This 10-Minute Mini Shakshuka is so easy to throw together! I made this mini shakshuka before work, but it could also be eaten for lunch or dinner as well. If you’re making food for more than just yourself, just double or triple the recipe!
A good toasted piece of bread is essential for this dish, you’ve got to have something to absorb all of the runny yolk and tomatoey goodness!
Serves: Serves 1
- 3 tablespoons diced red onions
- 1 tablespoon olive oil
- 1.5 cups of diced tomatoes and juice (canned)
- pinch of salt and pepper
- 1 or 2 eggs
- 3 tablespoons feta
- a few cilantro leaves
- toasted bread (for serving)
- Sauté onion in olive oil over medium heat, then add tomatoes & season with salt and pepper. Once it's hot and bubbly, crack an egg in the middle & sprinkle some feta. Remove from heat once the egg whites are cooked & add cilantro leaves. Serve warm with toasted bread!