One-Pan Wonder: The Creamiest Shakshuka Recipe

One-Pan Wonder: The Creamiest Shakshuka Recipe Spicy Shakshuka – My Take on The Golden Balance’s Recipe Ingredients 3 green chilies 2 large bell peppers, diced into ¼-inch pieces 2 Tbsp olive oil 4 garlic cloves, crushed into a fine paste with a pinch of salt (or 2 Tbsp premade garlic paste) 1 Tbsp tomato paste ¼ tsp paprika ¼ tsp chili powder ¼ tsp cumin ¼ tsp dried oregano 1 tsp kosher salt 2 cups diced tomato ½ tsp sugar ¼ cup water 4 eggs 2 Tbsp chopped fresh parsley ¼ cup shredded cheese (optional – I didn’t add it) Pita bread for serving Instructions Sauté the peppers – Heat a large sauté pan over medium-high heat and add the olive oil, green chilies, and chopped bell peppers. Cook, stirring, for about 3 minutes until the bell peppers are softened. Add garlic – Stir in the garlic paste and cook for 1 minute, until fragrant. Spice it up – Add the tomato paste, paprika, chili powder, cumin, oregano, and salt. Cook for 30 seconds, stirring, to toast the spices. Make the sauce – Stir in the diced tomatoes, then add the water and sugar. Reduce the heat to medium, cover, and let it cook for 8-10 minutes until the mixture becomes thick and jam-like. Cook the eggs – Use the back of a spoon to make small wells in the sauce. Gently crack the eggs into the wells, cover the pan, and let them cook for 3-4 minutes, just until the whites are set but the yolks stay runny. Finishing touches – Remove from heat, sprinkle with chopped parsley, and serve with warm pita bread. (Cheese is optional, but I skipped it because I wanted to keep the spice intact!) Tips & Tricks Adjust the spice – If you’re not a fan of super spicy food, reduce the number of green chilies or remove the seeds. Texture control – I used to leave the sauce chunky, but blending it slightly makes it smoother. Both ways work! Egg perfection – For runny yolks, keep a close eye on the eggs and don’t overcook. If you prefer firmer yolks, let them go for an extra minute. Make it your own – While I skipped cheese, you could add crumbled feta, olives, or even a swirl of yogurt on the side. Best served fresh – Shakshuka is best enjoyed straight from the pan with warm pita. But if you have leftovers, reheat gently on the stove to avoid overcooking the eggs. mediterranean flavor, shakshuka recipe, easy recipes, creamy shakshuka, breakfast, easy shakshuka recipe, healthy breakfast, mediterranean food, healthy breakfast ideas, breakfast ideas, egg recipes, brunch, quick recipes, spicy shakshuka, shakshuka sauce, shakshuka, mediterranean eggs, easy breakfast recipes, healthy shakshuka, shakshuka brunch, shakshuka lovers, breakfast recipe, creamy breakfast, breakfast bowl, creamy brunch, flavorful bowls, flavorful shakshuka