Single-Serving Shakshuka

Directions

1. Heat the avocado oil in a small frying pan over medium heat. Finely chop the shallot and add it to the pan. Cook for 5-7 minutes, until translucent.

2. While the shallot cooks, finely chop the red bell pepper. Add it to the pan with the shallot and cook for 3-5 minutes, until soft.

3. Chop the tomatoes and grate the garlic with a microplane, then add those to the pan as well. Season with 1⁄2 teaspoon salt, a few turns of pepper, paprika, and oregano, and stir to combine.

4. Lower the heat slightly and cover the pan. Cook for 15 minutes, until the tomatoes have completely softened into a sauce. Use the back of your spoon to crush any that are still together.

5. Uncover the pan and reduce the liquid slightly. Use the back of a wooden spoon to create wells in the sauce (this is a fairly thin sauce—if the wells don’t stick, that’s ok). You want 1 well per egg (I do one egg per person). If you aren’t serving immediately, cover the pan and let it sit over low heat until you’re about 5-10 minutes from serving.

6. Crack the eggs into the wells and cover the pan.

7. Cook for 3 minutes, until the egg whites are opaque but the yolks are still soft. Remove the pan from heat.

8. Garnish the shakshuka with extra oregano, chives, and feta. Serve on its own or with toast or pita.