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–+ servings

Easy One Pot Shakshuka (with a SECRET Ingredient)

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This easy 10 minute or less Shakshuka recipe uses a little hack and secret ingredient that will blow your mind!
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 2 people
Course: Breakfast, brunch
Cuisine: American, Canadian, middle eastern, moroccan, north african
Ingredients Equipment Method Video

Ingredients
  

  • 1.5 cup grape tomatoes cut in half
  • 1 cup kale or use other leftover veggies in the fridge
  • 1/2 cup onion chopped
  • 2 eggs
  • 1/3 cup salsa
  • 1/3 cup water
  • salt to taste
  • pepper to taste
  • 1/2 crusty baguette
  • 1/2 tbsp chopped parsley optional
  • 1 tbsp extra virgin olive oil

Equipment

  • 1 non-stick pan

Method
 

  1. Add oil to a non-stick skillet and turn heat to medium low.
  2. When the pan is hot, add your onions and kale (or whatever leftover veggies you have on hand).
  3. Saute for 1 minute until slightly wilted and add in your chopped grape tomatoes.
  4. Cover the pan with a lid and let it cook on medium low for 3-5 minutes.
  5. Uncover and add in your salsa and water. Stir until combined and put the lid back on.
  6. Turn heat to low and simmer for another 3-5 minutes or until all the tomatoes have released their juices and the mixture is melding together.
  7. Make two wells in the mixture with a spoon or spatula and crack one egg in each well.
  8. Season salt and pepper to taste. The salsa will have given it a lot of flavour already so start small and add more once you've tasted it!
  9. Cover the lid and let eggs poach until it is at your desired doneness. I like to keep mine soft poached so the egg yolk is still runny but the whites are set.
  10. Serve with fresh crusty baguette and enjoy! Make sure to dip the bread in the runny egg yolk for maximum deliciousness!
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