Breakfast For One: Easy Tomato and Pepper Shakshuka
The creator uses different spices/toppings, optional cheese and may show softly cooked yolks. FOOD uses two eggs, 300 g tomato and 140 g bell pepper; follow FOOD's fully set egg dish at 71°C or above, not video doneness. Optional cheese is not an ingredient.
Official cooking video · Breakfast For One · YOUTUBEFully cooked eggs in tomato-pepper sauce
Eggs cooked fully in a reduced pepper-tomato sauce. Serves two; 10 minutes prep plus about 25 minutes cooking, about 35 minutes total. Use a lidded skillet and food thermometer.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Dice onion and deseeded pepper to about 1 cm; mince garlic. Keep eggs refrigerated until needed.
- 02
Heat 15 ml olive oil in a lidded skillet over medium heat. Cook onion and pepper for about 6 minutes until softened.
- 03
Add 10 g garlic and 2 g paprika and stir for 30 seconds. Add 300 g tomatoes, 40 ml water and 2 g salt. Simmer gently for 8–10 minutes until somewhat thickened.
- 04
Make two wells in the sauce and crack in one egg per well. Cover and cook on low for about 7–9 minutes or longer as needed; check that the thickest part of the egg reaches 71°C/160°F using a food thermometer before serving. Do not rely on color alone.
Before you cook
Wash hands and utensils after handling raw eggs; cook the egg dish to an internal 71°C/160°F. Contains egg. Refrigerate leftovers within 2 hours at or below 4°C/40°F and reheat to 74°C/165°F.
Allergens: egg
Image & source credits
These illustrations stand in for food photos.
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