Shakshuka for One, or poached eggs in tomato sauce, is a hearty and saucy breakfast or brunch that's packed with flavor! It's quick and easy to make, and ready in just 20 minutes!
Shakshuka or North African poached eggs are a delicious tomato-based dish that consists of red peppers, onion, garlic, spices, and jammy eggs cooked right in the tomato sauce. It's usually served as a healthy breakfast, but it can also be eaten for lunch and dinner too.
It's best served when fresh, while the runny yolks are still warm. That's why this Shakshuka for One is the perfect recipe if you don't want to have any leftovers and you're cooking for yourself only.
Enjoy it with crusty bread, naan, or pita, and with lots of feta cheese on top!
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Ingredients and Notes
See the recipe card below for exact measurements.
- Tomatoes: If you're using fresh tomatoes, make sure to pick juicy and ripe tomatoes for the best results. If you can't find high-quality tomatoes, I recommend using canned tomatoes instead.
- Red bell pepper: You'll need one small bell pepper or half of a medium one. You can also add different vegetables you have on hand such as summer squash, zucchini, eggplant, etc.
- Onion and garlic: I know that this is a breakfast recipe, but a little bit of fresh garlic goes a long way here.
- Spices: This shakshuka is a little spicy, but you can always adjust the heat level by adding more or less red pepper flakes. The spices you're going to need are smoked paprika, cumin, red pepper flakes, and salt and black pepper. If you don't have red pepper flakes, you can use cayenne pepper or chili powder instead.
- Feta cheese: If you want to make this recipe dairy-free, use dairy-free feta cheese or omit it.
- Fresh herbs: This is a hearty dish, and a handful of herbs give it brightness and a pop of color. Think fresh cilantro, fresh parsley, basil leaves, etc.
How to Make Shakshuka for One
- Heat a cast-iron skillet over medium heat. Once hot, add 1 tablespoon olive oil and let it heat as well. Add the onion and cook for 2-3 minutes. Then, add the bell pepper and let it cook for 3-4 minutes, or until golden brown. Add the garlic, spices, and tomato paste and cook for 30 seconds to 1 minute.
2. Add the diced tomatoes with juices, salt, and black pepper, and stir. Cover with a lid and let it cool over medium-low heat for 10 minutes, or until most of the liquid has dissolved and the tomatoes are mushy.
4. It's time for the eggs. Using the back of a spoon, make spaces for them in the tomato mixture, then gently crack them into the spaces. Sprinkle them with salt and black pepper, and cover the pan with a lid.
5. Let the eggs cook for 2-3 minutes over low heat, or until the egg whites are settled, but the egg yolks are still soft and runny. Top with feta cheese, fresh herbs, and a drizzle of olive oil, and serve!
Chef's Tips
- Peel the tomatoes. If you're using fresh tomatoes it's essential to peel them. Otherwise, once they cook down into a sauce, you'll be left with tomato peels in your dish which is not pleasurable. And it's easy to peel them using a vegetable peeler, so you don't have a reason not to!
- Use a small skillet. A large skillet won't work for this shakshuka for one. The eggs will spread out too thin and may even burn.
- Don't overcook the eggs. The first time I tested this recipe I overcooked eggs. Sure, it may be nice if you like hard-boiled eggs, but to me, it wasn't so good. The eggs need a little bit of time, so if you want runny yolks, make sure to stay next to the stovetop and don't walk away! You know they're done when the egg whites are opaque and the egg yolks are jiggly when you shake the pan.
FAQ
Sources say it originated in Tunisia and is very popular in many parts of North Africa and the Middle East. Different countries put their spin on it, changing the spices, and vegetables, and even making green shakshuka.
In Bulgaria, instead of poaching the eggs, we have our version that consists of chunky eggs cooked in tomato sauce. It's called mish-mash and it's a big hit in summer.
IMO, no. The sauce thickens and the runny eggs harden, that's why I prefer eating it fresh. But if you don't mind, you can for sure make double the recipe and keep some leftovers.
No. Sadly this recipe is not freezer-friendly, because the eggs become dry and rubbery when frozen. However, you can make the shakshuka sauce and freeze it ahead of time, then when you're ready to eat, just reheat it and cook the eggs.
If you didn't cook the tomatoes enough your shakshuka will be watery. Make sure to give them enough time so that all of the juices can cook down and reduce before adding the eggs.
Yes, you can reheat it either on the stovetop or in the microwave. If you're using the stovetop method, make sure to keep the heat to medium-low and stir often to prevent burning.
Serving
This easy shakshuka for one is perfect to serve alongside crusty bread, grilled cheese, rice, naan, or oven-baked fries.
You'll also love it with hummus, labneh, baba ganoush, or other Middle Eastern dips.
Storage
Let it cook completely, then transfer it to an airtight container and save it in the fridge for 3-4 days.
For more delicious savory recipes, check out these Turkish Poached Eggs (Cilbir).
📖 Recipe
Easy Shakshuka for One
Equipment
- A small skillet
Ingredients
- 1 tablespoon olive oil
- 1 small yellow or red onion, finely diced
- 1-2 garlic cloves, minced
- 1 small red bell pepper, diced ( or ½ of a meidum bell pepper)
- 1 teaspoon tomato paste
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon red pepper flakes
- 2 cups fresh diced tomatoes, with juices* (~3 medium tomatoes)
- ¼ teaspoon salt, or more taste
- Freshly cracked black pepper, to taste
- 2 medium eggs
- Crumbled feta cheese, for serving (optional)
- A handful of fresh herbs (optional)
Instructions
- If you haven't already, peel and dice your tomatoes, then measure out 2 cups and set them aside.
- Heat a small cast-iron skillet over medium heat. Once hot, add 1 tablespoon olive oil and let it heat as well. Add the onion and cook for 2-3 minutes. Then, add the bell pepper and let it cook for 3-4 minutes, or until golden brown. Add the garlic, and cook for 30 seconds or until fragrant. Add the tomato paste, and spices, and cook for 30 more seconds, stirring often.
- Add the diced tomatoes, salt, and black pepper, and stir. Cover with a lid and let it cook over medium-low heat for 10 minutes, or until most of the liquid has dissolved and the tomatoes are mushy.
- It's time for the eggs. Using the back of a spoon, make spaces for them in the tomato mixture, then gently crack them into the spaces, sprinkle with salt and black pepper, and cover the pan with a lid.
- Let the eggs cook for 2-3 minutes over low heat, or until the egg whites are settled, but the egg yolks are still soft and runny. Top with feta cheese, fresh herbs, and a drizzle of olive oil, and serve!
Notes
- Peel the tomatoes. If you're using fresh tomatoes it's essential to peel them. Otherwise, once they cook down into a sauce, you'll be left with tomato peels in your dish which is not pleasurable. And it's really easy to peel them using a vegetable peeler, so you don't have a reason not to!
- Use a small skillet. A large skillet won't work as well, since we're making just 1 serving. The eggs will spread out too thin and may even burn.
- Don't overcook the eggs. The first time I tested this recipe I overcooked eggs. Sure, it may be nice if you like hard-boiled eggs, but to me, it wasn't so good. The eggs need a little bit of time, so if you want runny yolks, make sure to stay next to the stovetop and don't walk away!
- Fridge: Let the shakshuka cool completely, then transfer to an airtight container and save in the fridge for 3-4 days.
- Freezer: Sadly this recipe is not freezer-friendly, because the eggs become dry and rubbery when frozen. However, you can make the shakshuka sauce and freeze it ahead of time, then when you're ready to eat, just reheat it and cook the eggs.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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