1habanero pepperthinly diced (substitute with jalapeno as needed)
2garlic clovesor 2 teaspoon minced garlic
1can diced tomatoespreferably unsalted, use 14 oz for a thicker shakshuka or 28 oz if you want more base
Seasoning and eggs
1teaspoonred chili powdercayenne and/or paprika both work
6eggsprefer large, organic & free-range
1teaspoonblack pepperas required
2tablespoonfeta or gorgonzola can also use goat cheese
Heat skillet over medium heat and add olive oil (see notes for making for one person)
Once oil is hot, add onions and habanero peppers - cook until soft (~5-7 mins)
Add garlic and cook until fragrant (~ 30 seconds)
Then add the can of diced tomatoes, followed by cumin, red chili powder, salt & pepper - mix well and cook until it starts to simmer (5 minutes)
Make six little dips in the sauce using the back of a spoon or spatula - crack an egg into each dip, taking care not to break the yolk
Simmer for ~8-10 minutes until the whites are set but the yolks are runny (you can cover while you do this step, but that typically cooks the eggs faster). If you prefer your eggs done a different way, cook them to your desired consistency!
Take off heat, garnish with avocado, herbs and/or cheese and serve while still hot!
Adjusting for spice: Habaneros are quite potent! So, if you don't want it to be too spicy, consider substituting the habanero pepper with jalapenos, or even just red or green pepper. Just remember to cook the peppers for another minute or two if you decide to do this
The shakshuka is also an extremely versatile dish. You want to take out the onions? Go ahead. Substitute red chili powder with a milder variety? Works too!
A lot of people use cast iron skillets, but I recommend using a stainless steel pan. The acid from tomatoes can ruin cast iron skillets and the residual heat might cook eggs more than you'd want.