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Shakshuka for one served from a cast-iron skillet and topped with feta cheese, basil leaves and red pepper flakes.

Easy Shakshuka for One

Shakshuka for One, or poached eggs in tomato sauce, is a hearty and saucy breakfast or brunch that's packed with flavor! Ready in just 20 minutes!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Main
Cuisine Middle Eastern, North African
Servings 1
Calories 386 kcal


  • A small skillet


  • 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)


  • 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!


  • 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.
*Canned tomatoes: use 1 can of diced tomatoes instead of fresh tomatoes.
**Nutrition information is a rough estimate calculated without optional ingredients.
Keyword feta cheese, runny eggs, spicy tomato sauce, spring, Summer, tomato shakshuka