Cooking for one can sometimes feel like more trouble than it’s worth, especially when most recipes serve 4-6 people and leave you eating leftovers all week. That’s where this single-serving shakshuka comes in handy – it’s perfect for those mornings when you want something warm and filling, but don’t want to deal with scaling down a bigger recipe or storing extras.
This Mediterranean-inspired egg dish is not only easy to make, but it also lets you use up those half-empty jars of tomato sauce and random vegetables sitting in your fridge. Plus, it all comes together in one pan, which means fewer dishes to wash afterward.
Why You’ll Love This Shakshuka
- Perfect single serving – This recipe is specially portioned for one person, so you won’t end up with days of leftovers or waste any ingredients.
- Quick and simple – With just 30-45 minutes from start to finish, you can have a restaurant-quality breakfast or brunch ready in no time.
- Budget-friendly ingredients – Using basic pantry staples and simple fresh vegetables, this recipe proves that delicious meals don’t need expensive ingredients.
- Healthy and filling – Packed with vegetables and protein-rich eggs, this low-carb breakfast will keep you satisfied through the morning without weighing you down.
- Customizable recipe – You can easily adjust the spice level, swap vegetables, or add different toppings to make it exactly how you like it.
What Kind of Tomatoes Should I Use?
Fresh tomatoes are the star of shakshuka, and you’ve got several good options for this recipe. Roma tomatoes are a reliable choice since they’re meaty and not too watery, while vine-ripened tomatoes will give you that classic sweet-tart flavor that works so well in this dish. If you’re making this during peak summer, grab some ripe farmers’ market tomatoes – they’ll make your shakshuka extra special. When choosing your tomatoes, look for ones that are firm but give slightly when pressed and have a deep, rich color. If fresh tomatoes aren’t in season, you can swap in a 14-ounce can of whole or diced tomatoes – just drain off some of the liquid first so your sauce isn’t too runny.
Options for Substitutions
This shakshuka recipe is pretty adaptable and you can make several swaps depending on what you have in your kitchen:
- Fresh tomatoes: If fresh tomatoes aren’t in season, you can use 1 (14-ounce) can of diced tomatoes, drained. In a pinch, crushed tomatoes work too, though the texture will be a bit different.
- Bell peppers: Any color bell pepper works here – green, yellow, or orange. You could even try using roasted peppers from a jar (about 1/2 cup, chopped).
- Smoked paprika: Regular paprika can work, though you’ll miss that smoky flavor. Adding a tiny pinch of chipotle powder can help make up for it.
- Feta cheese: Try goat cheese or even shredded halloumi if you’re not a feta fan. For a dairy-free version, you can skip the cheese entirely.
- Fresh herbs: Parsley, cilantro, or dill all work great here. If using dried herbs instead, use about 1 teaspoon and add them with the other spices.
- Eggs: The eggs are pretty essential to shakshuka – they’re what make it shakshuka! But you can add an extra egg if you’re extra hungry.
Watch Out for These Mistakes While Cooking
The most common mistake when making shakshuka is cooking your eggs at too high a temperature, which can leave you with rubbery whites and overcooked yolks – instead, keep your heat at medium-low once you add the eggs and watch them closely. Getting your sauce consistency right is crucial too – if it’s too watery, your eggs will spread out and cook unevenly, so make sure to simmer the tomato mixture until it thickens slightly before adding the eggs. Another key point is seasoning as you go – adding all your spices at once can result in uneven flavor distribution, so start by blooming your spices in the oil with the onions and adjust the seasoning right before adding the eggs. For the perfect runny yolk, cover your pan with a lid during the final few minutes of cooking, which helps the tops of the eggs set without overcooking the bottoms.
What to Serve With Shakshuka?
The best way to enjoy shakshuka is with plenty of good bread for soaking up all those tasty tomato-based sauce and runny egg yolks. A warm piece of pita bread or crusty sourdough works perfectly here, but any bread you have on hand will do the job. Since this dish is already protein-rich and filling, I like to keep the sides simple – maybe just a small Mediterranean-style salad with cucumbers, olives, and a light lemon dressing. If you’re extra hungry, you could also serve it with a side of hummus and some warm chickpeas tossed with olive oil and za’atar seasoning.
Storage Instructions
Keep Fresh: Once cooked, shakshuka is best enjoyed right away while the eggs are perfectly set and the sauce is hot. If you have any leftover sauce without eggs, you can keep it in an airtight container in the fridge for up to 3 days – it’s actually even better the next day as the flavors develop!
Make Ahead: You can prep the tomato sauce base ahead of time and store it in the fridge. When you’re ready to eat, just reheat the sauce in your pan and add fresh eggs. This makes for a super quick breakfast or dinner when you’re short on time.
Warm Up: To use leftover sauce, simply warm it up in a small skillet over medium heat until it’s bubbling gently. Then make wells in the sauce and crack in fresh eggs – just like making it from scratch!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 350-400
- Protein: 16-20 g
- Fat: 20-25 g
- Carbohydrates: 25-30 g
Ingredients
- 1 tablespoon olive oil
- 1 small yellow or red onion, chopped finely
- 1-2 cloves of garlic, chopped
- 1 small red bell pepper, diced (or use half of a medium-sized pepper)
- 1 teaspoon tomato concentrate
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 2 cups diced fresh tomatoes with their juices (around 2 medium tomatoes)
- 1/4 teaspoon salt, adjust to preference
- Freshly ground black pepper, to taste
- 2 medium eggs
- Crumbled feta cheese, for topping (optional)
- A handful of fresh herbs (optional)
Step 1: Prepare the Tomatoes
If you haven’t already, begin by peeling and dicing your tomatoes.
Once diced, measure out 2 cups and set them aside for later use.
Step 2: Sauté the Vegetables
Heat a small cast-iron skillet over medium heat.
Once the skillet is hot, add 1 tablespoon of olive oil and allow it to warm up.
Add chopped onion to the hot oil and cook for 2-3 minutes until it starts to soften.
Next, add diced bell pepper and cook for an additional 3-4 minutes, or until the vegetables are golden brown.
Stir in the minced garlic and cook for about 30 seconds, or until it becomes fragrant.
Immediately add the tomato paste and spices, cooking for another 30 seconds while stirring continuously.
Step 3: Cook the Tomato Mixture
Add the prepared diced tomatoes to the skillet, along with a pinch of salt and black pepper to taste.
Stir everything together, ensuring the tomatoes are well combined with the other ingredients.
Cover the skillet with a lid and let it cook over medium-low heat for about 10 minutes.
Cook until most of the liquid has evaporated and the tomatoes have softened and become mushy.
Step 4: Add and Cook the Eggs
Create small wells in the tomato mixture using the back of a spoon, making space for the eggs.
Gently crack the eggs into each of the spaces, then sprinkle them with salt and black pepper to taste.
Cover the skillet with a lid and let the eggs cook over low heat for 2-3 minutes, or until the egg whites are set but the yolks remain soft and runny.
Step 5: Garnish and Serve
Once the eggs are cooked to your liking, remove the skillet from the heat.
Top the dish with crumbled feta cheese, fresh herbs of your choice, and a drizzle of olive oil.
Serve hot and enjoy this flavorful and satisfying meal!
