I can’t stop making this for lunch, still. So figured I’d reshare in case anyone missed it. Also, my shoulder is sprained so I’m not exactly super capable in the kitchen this week. I’ll share the full story of that on Sunday.
SERVES: 1 | TOTAL TIME: 20 minutes
Browse all my recommended tools in one place: Complete Kitchen Collection.
Cutting board (not my exact one but very similar)
Small pan with a lid (I use the 8”)
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Riff: This recipe is totally in your hands. I’ve intentionally kept it super simple, and it is DELICIOUS as is. But if you want to play around with spices, aromatics or other add-ins, absolutely do.
Storing: I recommend eating this right away as reheated eggs get rubbery.
Make it vegetarian: ✅
Make it gluten free: Use GF bread
Make it dairy free: Skip the cottage cheese
What do with leftover cottage cheese: I highly recommend either a cottage cheese bowl topped with cucumber, chili crisp and salt. Or my go to cottage cheese pasta. I don’t have a recipe yet but loosely follow one like this.
1 cup cherry tomatoes
1/4 - 1/2 tsp chili flakes
1/4 - 1/2 cup cottage cheese
2-3 eggs
Everything but the bagel seasoning (optional)
Fresh herbs (dill, parsley or your favorite)
Bread to serve
1 clove garlic (optional)
Salt
Olive oil
start your tomatoes
add tomatoes to a small frying pan, drizzle with a bit of oil and salt, cover and cook for 15 minutes. As tomatoes start to open and turn jammy, squish them so they turn saucy. At this point, add chili flakes and continue to cook until broken down into a sauce.
make your toast
while your tomatoes cook, either toast or grill your bread. To grill, heat a good glug olive oil in a small frying pan over medium heat. Once hot, add bread and grill until golden on both sides and sprinkle with salt.
once bread is toasted or grilled, take a peeled garlic clove and rub it across the bread.
finish your shakshuka
once tomatoes are cooked, add dollops of cottage cheese throughout your pan. Make little pockets in your tomatoes with a spoon and crack eggs in, cover and cook for 3-6 minutes (4 for soft yolk, 6 for hard).
remove from heat, remove lid and sprinkle with EBTB seasoning or sesame seeds, salt, and fresh herbs.
serve with your toast to dip
Cherry tomatoes: use any old tomatoes you have, the more overripe the better. You can also use canned however I do prefer fresh here.
Chili flakes: sub in any spice you like, hot sauce, chili powder, play around with what you like.
Cottage cheese: I personally love the cottage cheese because it adds more protein and that’s the whole point for me here. You cannot taste/notice it AT ALL. But if you don’t want to buy a whole tub and run the risk of not liking it, I’ve seen people sub in ricotta, cream cheese or even fresh mozzarella.
Eggs: same as the cottage cheese, it’s for the protein but if you want to skip, you totally can.
Everything but the bagel seasoning: this adds a nice depth of flavor but if you can’t find it just use sesame seeds and maybe toss on a light powder of garlic and onion powder.
Fresh herbs: dill or parsley are my favorite with this combo but I don’t want you to buy an entire bunch just for this. Use what you have already or skip!
Bread to serve: you can skip and just eat with a fork (can confirm it’s still delicious), or use a bagel or any other bread vehicle.
Questions or additions? Drop a comment below, and don’t forget to let me know if you make it!
Made this for dinner tonight. It was so yummy and quick. I’d love to share this recipe on my blog and IG, (@saltandserenity) obviously giving credit to you. Are you ok with that?
This looks delicious and I can't wait to make it. It looks like you used something other than a garlic clove to rub on the toast, though?