This Shakshuka is a mix of a classic Israeli Shakshuka and a Turkish Menemen - instead of frying the egg on top of the tomato sauce they're mixed in, but not before a nice mozzarella cheese has been allowed to melt into it. A big breakfast for one, or more moderate for two - either way, grab a piece of bread and get dipping!
Melt the butter in a pan over medium-high heat. Add in the yellow onion and let fry for a few minutes, until slightly browned. Then add in the red bell pepper and fry for another minute.
1 tablespoon butter, ¼ yellow onion, ¼ red bell pepper
Add in the mushroom and fry for 2 minute, then add in the olive oil. Mix well.
1 large white button mushroom, 1 tablespoon olive oil
Add the tomatoes together with salt, chili flakes and paprika powder. Mix, cover and lower heat to medium-low. Let simmer for 5 minutes
2 medium-sized tomatoes, ½ teaspoon salt, 1 teaspoon chili flakes, ½ teaspoon paprika powder
Remove the lid, stir, and let cook for another 5 minutes to make it less watery.
Mix in the mozzarella cheese and stir vigorously until completely melted, 1-2 minutes. Then add in the egg and break the yolk as soon as it hits the pan, mix well and allow for the egg to cook - this takes about 30 s to a minute.
½ (5 ounce) ball mozzarella cheese, 1 large egg
Bring out your bread, and serve!
This recipe makes a large breakfast or brunch for one person, and will serve two or more very well as part of a spread.
Adjust the amount of chili flakes to suit your taste and the types of chili flakes you use. Mine are quite spicy, and so is this dish when I make it with this amount.