Two-Ingredient Shakshuka
I made this on our first camping trip to Big Sur after moving out to the West Coast. Since then, it’s been our go-to every time we camp. Shakshuka feels fancy but is so simple, DELICIOUS, and only requires two basic ingredients — though I’d 100% recommend spicing it up with the optional ingredients!
Ingredients
- 4–6 eggs
- 1 jar of your favorite tomato sauce
Optional ingredients
- 2 cloves garlic, minced
- Crushed red pepper flakes
- 1 onion, chopped
- 1 carton mushrooms, chopped
- 3 tablespoons extra virgin olive oil
- Your favorite cheese (I like feta, goat, or raw cheddar)
- Meat lovers: Add bacon or ground sausage
Toppings
- Cilantro, chopped
- Sour cream
Directions
Basic recipe
- Heat your cast iron (or other) skillet over the fire.
- Add the entire jar of tomato sauce.
- Once it starts to bubble, use a spoon/spatula to make an opening (or “nest”).
- Crack one egg in the nest, and repeat for the rest of your eggs.
- Once the egg whites look cooked (but not overcooked!), remove and serve. Goal is to cook the whites, but maintain a runny yolk.
- Serve and enjoy!
With optional ingredients (meat or veggie-only)
- Heat your cast iron skillet over the fire.
- If adding meat, cook meat first and set aside.
- If not (or once meat cooks), add oil and onion to the pan.
- Once the onion starts turning soft/translucent, add mushrooms, garlic, and crushed red pepper flakes. Cook until veggies start to brown.
- Add the entire jar of tomato sauce, your meat (optional), and stir.
- Once it starts to bubble, use a spoon/spatula to make an opening (or “nest”).
- Crack one egg in the nest, and repeat for the rest of your eggs.
- Top with cheese.
- Once the egg whites look cooked (but not overcooked!), remove and serve. Goal is to cook the whites, but maintain a runny yolk.
- Add cilantro, dollop of sour cream, serve, and enjoy!