Homemade Mexican Style Shakshuka for One -*~*- Mexikanisches Shakshuka für 1 Person

Hello Friends

after seeing gazillions variations of Shakshuka I thought I would blog one of my own variations that I love and it's with a Mexican twist.

Best breakfast ever :-) Made in Minutes really it's not complicated at all.

Give it a try. Shakshuka is traditionally prepared in a large, heavy-bottomed skillet, then spooned onto individual plates - as this is a one portion version I made it in a regular pan - I use my big cast iron pan if I make it for 4 people...! You can easily triple or quadruple the recipe if you like usually you calculate 1-2 eggs per person.

"Shakshuka (pronounced shahk-shoo-kah, emphasis on the middle syllable) is an Israeli dish of eggs poached in a spicy tomato sauce. It’s delicious, healthy and very filling.

Shakshuka for dinner

Outside of Israel, shakshuka is usually considered as a breakfast food. But in Israel, it is often served for dinner. Israelis tend to eat their main meal for lunch, then have a lighter, meatless dinner.

So I often serve shakshuka for dinner. And while the spicy tomato sauce and runny egg yolks practically beg for crusty bread, bread is not mandatory! A fork and a knife (plus a spoon) are just as efficient, as my husband and I have discovered after we stopped eating bread.

Don’t cover the skillet while cooking shakshuka!

Tip: at the very last step, after you add the eggs to have them poached in the tomato sauce, it’s tempting to cover the skillet so that the egg whites can cook faster. However, covering the skillet will result in a milky film forming on the egg yolks. Still tasty, but not as pretty.

So I think it’s best to patiently cook the eggs uncovered. If it seems like the tomato sauce is drying out while the eggs cook, lower the heat to medium-low. You can also drizzle a bit of water on the tomato sauce of it’s drying out and the egg whites are still not fully cooked."

This information comes from a healthy recipe. blog!

Enjoy
Alissa

Shakshuka with a Mexican Twist for 1

1 tablespoon olive oil
1/2 small onion, chopped
1 medium bell pepper, chopped

1 jalapeno chile fresh, chopped
1/4 teaspoon kosher salt ( i use Maldon salt), plus a pinch for the eggs
1 teaspoon minced garlic
1/2 teaspoons paprika
1/2 teaspoons ground cumin1/2 tsp oregano
Pinch cayenne pepper
1 large fresh tomato, chopped (1 cup)
2 tablespoons water
1-2 large eggs
Pinch freshly ground black pepper
Pinch fresh parsley or spring onions for garnish1/4 cup Avocado sliced
A squeeze of fresh lime juice

• Heat the olive oil in a medium skillet over medium-high heat, about 2 minutes. Add the onion, jalapeno, bell pepper and salt. Cook, stirring often, until onion and peppers are soft, about 5 minutes.
• Add the garlic, paprika, cumin, oregano, and cayenne pepper. Cook, stirring, 30 seconds, until fragrant. Reduce heat to medium and stir in the tomato and water. Cook 10 more minutes over medium heat, stirring often, to allow the sauce to thicken and flavors to meld.
• Break the eggs on top of the shakshuka. Cook, uncovered, until the whites are set and the yolks are still soft, 5-10 minutes. 
• Season the eggs with a pinch of kosher salt and freshly ground black pepper, sprinkle with parsley or spring onions, squeeze fresh lime juice, and serve.
  
  

Shakshuka für 1 Person mit einem mexikanischem Twist

1 EL Olivenöl
1/2 kleine Zwiebel fein gehackt
1 kleine rote Paprika gewürfelt

1 Jalapeno Chili fein gewürfelt
1/4 TL Salz
1 TL Knoblauch fein gehackt
1/2 TL Paprika edelsüß
1/2 TL Cumin
1/2 TL Oregano
Prise Cayenne pepper
1 große Tomate gewürfelt
2 EL Wasser
1-2 Eier L
Prise frisch gemahlener Pfeffer

Frischgehackte Petersilie oder Frühlingszwiebel zur Deko

1/4 Avocado in Scheiben geschnitten
Spritzer Frische Limette

• In einer Gußeisernen Pfanne für 1 Portion Olivenöl zu erhitzen und bei mittlerer Hitze ca. 5 Min Zwiebeln, Chili und Paprika braten bis das Gemüse weich ist - dabei ständig rühren .
• In die Pfanne Knoblauch, Paprika, Cumin, Oregano und Cayenne geben. Köcheln lassen etwa 1 Min und dann die Hitze reduzieren und die Tomate und Wasser dazugeben etwa 10 min köcheln lassen und beständig rühren.
• Die Eier sanft auf die Tomatenmasse geben und 5-10 Min köcheln lassen - auf keinen Fall die Pfanne abdecken dann wird das Eigelb milchig.
• Das Ei mit einer Prise Salz Pfeffer würzen und das Shakshuka mit Petersilie, Avocado und Limettensaft würzen und verzieren - heiß Servieren. Dazu passen frische warme Tortillas.