Spicy Cast Iron Skillet Shakshuka AKA the breakfast I was scared of and now love so very much…

Yep. Shakshuka has always been one of those foods that scared me. A food I thought there was no way at all I’d like. And, well, heck. I was wrong. What I need to learn is that there is a reason there is huge hype over some of these foods. People know. They know!

This dish also allows me to use one of my very favourite ingredients: Harissa. The spicy North African Chili Paste that once you try you’ll wonder how you every lived without it. It’s eat-it-straight-up-on-a-spoon good. Spicy, but not too spicy, and just super tasty.

Is Shakshuka healthy?

I think healthy is a pretty subjective term isn’t it? Is this keto? I wouldn’t have the slightest idea. Is it low carb? Technically, yes, but I do eat it with large amounts of toast, soooo… no???

But, yes, if you ask me, it is healthy. Olive oil, tomatoes, eggs, herbs. All good things. All good things.

Anything Special You Need to Know?

*This serves one but can be stretched to serving two with the right amount of toast. Note: the right amount is lots of toast. With lots of butter.

*If you can’t get your hands on Harissa you can always make your own. Learn how here.

*I make this in my 8″ cast iron skillet (which I absolutely love BTW), but you could easily double this and make it in a 10″ cast iron skillet. Or use any other 8″ skillet.

*I like to use my own go-to chunky tomato sauce for this (recipe here), but you can use whatever tomato sauce you have on hand.

Recipe-ish…

Let me know what you think!

Moroccan Shakshuka for One with Harissa

This easy cast iron skillet Shakshuka for one does not require the oven and is a delicious dish of dreamy eggs cooked in a rich, spiced tomato sauce and topped with herbs, olives & feta.

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Prep Time 5 mins

Cook Time 8 mins

Course Breakfast

Cuisine American

Servings 1

Ingredients

  

• 1 Tbsp Olive oil
• 1 Tbsp Harissa
• 1/2 tsp Cumin
• 1 cup Tomato Sauce*
• 2 Eggs
• 1/4 cup chopped fresh herbs
• 1/4 cup crumbled feta
• 3-4 Kalamata olives chopped

Instructions

 

• Heat the olive oil and Harissa in an 8” cast iron skillet over medium heat.
• Add the cumin and the tomato sauce.
• When the sauce is hot and bubbling gently add in the eggs, sprinkle with a pinch of salt and cover with a lid.
• Cook 5-10 minutes, depending on how soft/hard you like your eggs.
• Remove from heat.
• Top with olives, herbs, feta and pepper. Serve with toast.

Notes

*I used my go-to quick and easy tomato sauce because I like that it’s chunky. You can use any tomato sauce you like. You can find my recipe here:

https://www.thepyperskitchen.com/friday-night-capellini-with-buttery-tomatoes/

 

 

Keyword Moroccan Shakshuka for one with Harissa

If you like this Moroccan Shakshuka for One (with Harissa), then I think you’ll love my Cheesy Chili Eggs – with Spicy Chili Crisp. Another easy, tasty spicy egg dish for you to fall in love with.