Let cook for a few minutes, then stir in half of the feta.
1 ounce feta
Use your spoon or spatula to create a large indentation in the shaksuka mixture for each egg. Carefully, as low as you feel comfortable,crack an egg and gently split apart the shell to let the egg fall intact into the indentation you created.
1 to 2 eggs
Cover the pan and continue to cook over medium-low heat until the egg sets to your desired consistency. You can finish your shakshuka under the broiler or break apart the yolks if you don't like runny eggs.
To serve, sprinkle with the remaining feta and the chopped herbs.
1 to 2 tablespoons chopped parsley, mint, cilantro, basil, or combination
Notes
The beauty of making a shakshuka recipe for one person is that the timing works so you just add one thing to your pan, right after another. There's no need to prep anything - just chop as you go!