Single-Serving Shakshuka with Feta and Avocado - The Joy of Cooking for Yourself - photo 1
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Single-Serving Shakshuka with Feta and Avocado - The Joy of Cooking for Yourself

Wegetariańskie Pikantne Breakfasts Vegetarian Dishes Dinners 25 min Easy 6 wyświetleń ~10.83 PLN - (0)
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Description

Shakshuka is an aromatic and incredibly photogenic dish originating from the cuisines of the Middle East and North Africa. Its name in Arabic means 'mixture', which perfectly captures the essence of the dish - eggs poached in a thick, rich sauce made of tomatoes, peppers, and onions, seasoned with cumin and smoked paprika. This version has been created specifically for cooking for one, to celebrate a moment for yourself. This dish is the epitome of 'comfort food' - it is hearty, warming, and full of flavor. The creamy, runny yolk pairs perfectly with the spicy sauce, salty feta, and buttery avocado. Served straight from the pan, with a slice of crusty bread for dipping, it becomes a small culinary ritual. It is proof that cooking for one doesn't have to be boring - it can be an exciting journey of flavors and a celebration of everyday life.

Ingredients (15)

Servings:
1
  • Chicken egg 2 szt.
  • Canned diced tomatoes 200 g
  • Red onion 75 g
  • Red bell pepper 0.3 szt.
  • Garlic 1 ząbek
  • Feta cheese 30 g
  • Avocado 0.4 szt.
  • Extra virgin olive oil 0.1 łyżek
  • Sea salt 1 g
  • 🌿 Przyprawy
  • Kmin rzymski (kumin) mielony 0.5 łyżeczka
  • Papryka słodka wędzona 0.5 łyżeczka
  • Pieprz czarny świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
  • Fresh cilantro 5 g
  • Sourdough bread 80 g
💰 Szacowany koszt dania: ~10.83 PLN

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the ingredients

1

Start by preparing the vegetables. Dice half a red onion into small cubes about 0.5 cm on each side. Cut the red bell pepper into similarly sized cubes. Peel a clove of garlic and chop it very finely or press it through a garlic press. Cut the avocado in half, remove the pit, scoop out the flesh with a spoon, and slice it. If you are using fresh cilantro, chop it.

Ingredients: Red onion, Red bell pepper, Garlic, Avocado, Fresh cilantro
Use a small, deep pan (with a diameter of 18-20 cm), preferably cast iron or non-stick, that retains heat well. A sharp knife will make it easier to cut the vegetables and prevent them from being crushed.

Making the sauce base

2

In a prepared skillet, heat 1 tablespoon of olive oil over medium heat. When the oil is warm (starting to shimmer slightly in the pan), add the chopped onion. Sauté for about 3-4 minutes, stirring occasionally with a wooden spoon, until the onion becomes soft and translucent. Then add the chopped bell pepper and sauté for another 3 minutes, until it slightly softens.

Ingredients: Extra virgin olive oil, Red onion, Red bell pepper
Don't rush at this stage. Slow frying the onions will bring out their natural sweetness. Be careful not to burn the vegetables – if they start to brown too quickly, reduce the heat.

Adding flavor

3

Add the chopped garlic, cumin, smoked paprika, and optionally chili flakes to the sautéed vegetables. Stir and fry everything together for about 30-60 seconds until you can smell the intense, spicy aroma. This step 'opens' the flavor of the spices.

Ingredients: Garlic, Kmin rzymski (kumin) mielony, Papryka słodka wędzona, Chili flakes
Sauté the garlic and ground spices for a very short time, as they can easily burn, which will give the dish a bitter taste. Stir vigorously throughout the cooking process.

Cooking the sauce

4

Pour the canned diced tomatoes into the pan along with all the juice. Add a pinch of salt and freshly ground pepper. Mix everything thoroughly. Increase the heat to bring the sauce to a boil, then reduce it to the minimum so that the sauce just gently simmers. Cook uncovered for about 5-7 minutes, until the sauce thickens slightly. It should have the consistency of a thick stew.

Ingredients: Canned diced tomatoes, Sea salt, Pieprz czarny świeżo mielony
Reducing the sauce is key. If the sauce is too thin, the eggs will 'sink' in it instead of cooking nicely on the surface. The sauce is ready when a trail remains for a moment after dragging a spoon across the bottom of the pan.

Adding eggs

5

When the sauce is thick enough, use a spoon to make two small indentations in it. Carefully crack one egg into each indentation. Try not to break the yolk. Gently sprinkle the eggs with a little salt and pepper.

Ingredients: Chicken egg, Sea salt, Pieprz czarny świeżo mielony
The safest way to add eggs without spilling the yolk is to crack each egg first into a small bowl or cup, and then gently pour it into the well in the sauce.

Final cooking and serving

6

Cover the pan with a lid and cook on low heat for 5-8 minutes. The cooking time depends on how set you like your yolk. After 5 minutes, the egg white will be set, and the yolk will be perfectly runny. After 8 minutes, the yolk will be firmer. Remove the pan from the heat. Sprinkle with crumbled feta cheese, arrange avocado slices, and garnish with chopped cilantro. Serve immediately, straight from the pan, with a slice of toasted bread.

Ingredients: Feta cheese, Avocado, Fresh cilantro, Sourdough bread
To check if the eggs are ready, gently shake the pan. The whites should be completely set and opaque, while the yolks should jiggle slightly. Serve the dish on a wooden board or mat to avoid damaging the table with the hot pan.

Fun Fact

💡

The word 'shakshuka' in Maghreb Arabic dialects means 'mixture' or 'mess'. Although the dish is now mainly associated with Israel, its roots trace back to Tunisia and Libya.

Best for

Leniwe śniadanie w weekend Szybka i pożywna kolacja po pracy Posiłek na poprawę nastroju Elegancki brunch dla jednej osoby

Tips

🍽️ Serving

The greatest pleasure is eating shakshuka straight from the pan in which it was cooked. Place the pan on a wooden board or cork mat. Serve with 1-2 slices of sourdough toast, spread with butter or drizzled with olive oil. Use the toast to scoop up the sauce and dip it in the runny yolk.

🥡 Storage

Shakshuka is a dish that tastes best right after preparation. Storing and reheating causes the eggs to become hard, and the dish loses its charm. However, if you have leftover sauce (without eggs), you can store it in the fridge for up to 2 days and use it as a base for the next portion.

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