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SHAKSHUKA INDIVIDUAL_SHAKSHUKA_1 SHAKSHUKA_hominy_feta Hey guys! We’re still on a little bit of a high from our book release yesterday, yay! Since its been a little chilly in LA (apologies to everyone not in California that finds me calling our weather “chilly” extremely annoying!!) I’ve been indulging in shakshuka lately. I love this stuff. Nothing like a flavorful, aromatic and stewy tomato sitch, topped with runny eggs to really hit the spot on a cold day.

While I really love shakshuka, I also like things with a lot of texture, so I’ll usually add something to “bulk” it up a bit. I had originally planned to add garbanzo beans to this recipe, but when it came time to meet at the studio and shoot the dish, I realized I totally forgot to bring some with me! So a quick little scan of our pantry led me to a lonely can of hominy lying around. Turns out, shakshuka with hominy is delicious! Yay for happy mistakes!

If you’re looking for a quick and easy chilly day meal that’s hearty but not heavy, this simple shakshuka with hominy and feta is a really great option. Enjoy! xx, Jenny

 

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Individual Shakshuka with Hominy and Feta
Serves 1

Ingredients:
1 tablespoon extra virgin olive oil or grapeseed oil
2 tablespoons diced yellow onion
1 garlic clove, minced
2 tablespoons diced red bell pepper
1 teaspoon minced jalapeno
1/2 cup canned and drained hominy (or chick peas)
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon tomato paste
1 cup crushed tomatoes
2 large eggs
garnishes:
1 ounce feta, crumbled
fresh chopped cilantro
salt and pepper to taste

Directions:
1. Pour oil into a large skillet and place over medium-high heat. Sauté onions, garlic, bell peppers, and jalapeno for 3 to 4 minutes or until onions become translucent.
2. Add cumin and coriander and season with salt and pepper.
3. Lower heat to medium and stir in hominy and sauté for 1 minute.
4. Stir tomato paste and tomatoes to mixture and continue to stir until sauce is smooth. Simmer for 3 to 4 minutes.
5. Crack each egg into a small ramekin, one at a time.
6. Carefully drop each egg into the skillet.
7. Cover and continue to cook for 5 to 7 minutes or until all whites have set and yolks are still runny. Top with feta and cilantro and lightly season with salt and pepper. Serve. Remove from heat and serve with crusty bread or grilled naan.

 

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  2. Medolark Not Specified Not Specified

    This looks and sounds great but I’m a little confused. Are you cooking the eggs separately and then placing them on top or are you cooking the eggs in a ramekin of sauce?

    • BL Not Specified Not Specified

      I think it means crack the eggs into ramekins so you can gently slide them onto the skillet without the yolks breaking, then cook in the skillet. Correct me if I’m wrong though!

  3. Susan Not Specified Not Specified

    Yum!

  4. Nancie (Painted Palate) Not Specified Not Specified

    I just got a handy dandy new egg-poacher… so, will poach the eggs separately, spoon the Shakshuka into ramekins and top with eggs, feta and cilantro. This looks wonderful – I’ve not seen a Shakshuka recipe that calls for hominy or chickpeas, but I love the idea. A hit of additional fiber. Making this weekend for “Sunday Brek” at my house! Thank you!

  5. Millie | Add A Little Not Specified Not Specified

    So cute! I love the feta too!

  6. Susan Moller Not Specified Not Specified

    Am going to try this tonight, My taste buds are telling me that this will be very very good. Unfortunately you can’t get everything in Spain, where we live, as you would in America, so I may have to improvise.

  7. Emily van Kampen Not Specified Not Specified

    I’m so happy someone finally posted a shakashuka recipe for one!I live alone and sometimes it is just hard to convert a recipe to a single portion. And shakashuka is just the best thing.

  8. Jeff Winett Not Specified Not Specified

    It would be nice to know the size skillet you are recommending for this single serving recipe. This reads so tasty!

    • Jenny Park Not Specified Not Specified

      I used a 6 inch skillet for this recipe, but using an 8″ skillet should be just fine!

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