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Simple Canned Tomato Shakshuka

Name: Simple Canned Tomato Shakshuka
Total time: 20 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 3 Egg; 1 can Canned tomatoes; 1/2 Onion; 1 tbsp Olive oil; 1/2 tsp Cumin powder; 1/2 tsp Paprika; 1/2 tsp Salt; A pinch Black Pepper

Main Dish

⏱ 20 min

👥 Serves 2

Difficulty ⭐

Eggs cooked in a sauce of canned tomatoes and onion — a simplified take on the North African egg dish.

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📖 The Story Behind This Dish

Shakshuka is a dish of eggs cooked in spiced tomato sauce, eaten for breakfast in North Africa and the Middle East. This creative version skips the peppers and is made with just canned tomatoes, onion, and eggs, simplified in the spirit of Japanese 'nest eggs.' It's eaten by dipping bread. Ingredients are kept to a minimum so it can be made with things you're likely to have at home.

🌆 Where it's eaten: On a Sunday morning, soft-set eggs wobble in tomato sauce in a pan brought straight to the table as toast scoops up the sauce.

🥕 Ingredients (serves 2)

Egg 3
Canned tomatoes 1 can
Onion 1/2
Olive oil 1 tbsp
Cumin powder 1/2 tsp
Paprika 1/2 tsp
Salt 1/2 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Thinly slice the onion, heat olive oil in a frying pan, and sauté.
Add the cumin and paprika until fragrant.
Add the canned tomatoes and salt and reduce 10 minutes into a sauce.
Make 3 wells in the sauce and crack in the eggs.
Cover and cook on low for 4–5 minutes until the eggs are soft-set, and sprinkle with pepper.

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