Iron Skillet Shakshuka with Microgreens & Crunchy Toast

Rustic. Spicy. Clean. This isn't just eggs in a pan — it's a skillet-sized flavor riot.

Say goodbye to limp toast and boring breakfasts. The Iron Skillet Shakshuka with Microgreens & Crunchy Toast is a pan-seared shakshuka loaded with fire-roasted tomatoes, sweet bell peppers, golden yolks, and a scatter of fresh herbs, radish, and microgreens. Served with charred sourdough or toasted flatbread to mop up every last bit. It’s Mediterranean comfort with a chef’s edge — no shortcuts, no junk. Just fire, flavor, and finesse.

Ingredients (Serves 2 hungry legends):

• 1 tbsp olive oil
• 1/2 red onion, finely sliced
• 1 clove garlic, minced
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Pinch of chili flakes (optional, grow up.)
• 1 cup crushed fire-roasted tomatoes
• Salt + black pepper, to taste
• 2 free-range eggs
• Handful of microgreens
• 1 radish, thinly sliced
• Toasted sourdough or rustic bread

Method:

1. Pan on. Heat up.
Get your cast iron skillet smoking hot. Add olive oil, swirl to coat.

2. Sauté like you mean it.
Toss in onion and garlic. Sweat them down — don’t rush it. Let the sweetness come out.

3. Throw in the peppers.
Red and yellow for color and crunch. Season with cumin, paprika, and chili flakes. Let it sizzle. Let it speak.

4. Tomato time.
Pour in those fire-roasted tomatoes. Simmer till thick — about 10 minutes. This is your base. Taste. Adjust. Season like you’ve cooked before.

5. Make your wells. Crack your eggs.
Spoon two small holes in the sauce. Crack eggs right in. Cover with lid and poach until the whites are just set and the yolks still run like molten gold — 5–7 minutes max.

6. Garnish like a boss.
Pull it off the heat. Scatter microgreens, herbs, a few slices of radish. Serve with toasted bread for dipping. No forks allowed.

💪 Why It Works:

• High in protein and antioxidants
• Zero processed junk
• Balanced carbs from real bread
• Loaded with flavor and fiber — no regrets

🧠 Pro Tip:

Drizzle the finished shakshuka with chili oil or lemon zest for an extra layer of "what is THAT?"
Your guests will ask. You’ll smirk.