Two Ingredients Shakshuka

Two Ingredients Shakshuka. image: Essy Roz

Two Ingredients Shakshuka. image: Essy Roz

I found the perfect and fastest breakfast or dinner in the world.
Two ingredients,
One pan,
A few minutes in the kitchen,
And a wonderful and stunning meal.

A two-ingredient shakshuka is the hot new thing this summer.
It’s exactly what we all need for the remaining holiday days –
A good, nutritious and quick meal that’ll fit and please everyone.

Its preparation requires a few minutes of attention to the pan,
Without dirtying the cutting board,
Just mix and cook.
In the remaining free time, you can set the table,
Take out bite size vegetables from the fridge,
Some spreads,
And add to the table a good base of good bread,
To dip in the wonderful sauce of the shakshuka.

It’s a complete family meal in 10 minutes,
Maximum 15 minutes of work,
With a minimum of dishes to wash,
And with maximum energy remaining for the meal itself.

This recipe is real magic,
Which pampers all of us,
And make everyone smile and feel like they’re in heaven.

Happy and joyful summer days 🙂

Two Ingredients Shakshuka. image: Essy Roz

Two Ingredients Shakshuka. image: Essy Roz

Two Ingredients Shakshuka. image: Essy Roz

Two Ingredients Shakshuka

Ingredients: suitable for two diners (for additional diners, double the quantities) 

• Crushed garlic clove (For alternatives, have a look at “A little extra from me”)
• 400g chopped / crushed tomatoes
• 4 eggs
• ½ teaspoon salt
• A little olive oil

Steps:

1. Pour a little olive oil in the pan and put the crushed garlic clove in it. Fry the garlic a little and add the crushed tomatoes and the salt. Mix well and cook on medium heat for a few minutes until everything is slightly reduced.
2. Mix again and check if correction of seasoning is needed. If needed, add salt or any other spice you like and mix again.
3. Make small holes in the tomato sauce and put the eggs in them. Sprinkle a little salt on each egg and cover with a lid and cook for a few more minutes until the eggs are cooked to your liking.
4. Remove the lid and increase the heat a little. Cook for another minute or two uncovered until the liquid evaporates.

Put some basil leaves on top and serve with a huge smile 🙂

A little extra from me:

• The shakshuka can be kept in the fridge in a sealed container for up to 4 days.
• The crushed garlic clove can be substituted for garlic powder or omit it completely.
• You can add any spice you like to the tomato sauce.
• You can sprinkle feta cheese crumbs over the shakshuka, it upgrades the dish.
• You can find a good base to dip in your shakshuka sauce with, my breads category (Click here to view the category).

Fry the garlic clove. image: Essy Roz

Add the crushed tomatoes. image: Essy Roz

Make dimples in the tomato sauce and put the eggs in them. image: Essy Roz

Cook the shakshuka until the eggs are cooked to your liking. image: Essy Roz

Reduce the sauce, put some basil leaves on top and serve. image: Essy Roz

Two Ingredients Shakshuka. image: Essy Roz

Two Ingredients Shakshuka. image: Essy Roz

Two Ingredients Shakshuka. image: Essy Roz