Shakshuka for One

5 from 2 votes

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This Shakshuka for One is a classic shakshuka recipe with feta made with eggs poached in a slightly spicy red pepper and tomato sauce. Just for you.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: Jewish, Mediterranean, middle eastern

Diet: Vegetarian

Servings:

Calories: 262kcal

Author: Joanne Stekler

Equipment

1 small cast iron or other frying pan and lid

Ingredients

1 teaspoon olive oil
¼ medium red onion or whole shallot finely chopped
1 red pepper finely chopped
6 to 8 cherry tomatoes halved
1 to 3 garlic cloves minced
1 tablespoon tomato paste
1 teaspoon harissa mild or spicy, plus more to taste
½ teaspoon cumin
¼ teaspoon salt
¼ teaspoon paprika I like smoked paprika here if you have it.
⅛ teaspoon ground black pepper
1 pinch cayenne optional, plus more to taste
1 ounce feta crumbled, divided
1 to 2 eggs
1 to 2 tablespoons chopped parsley, mint, cilantro, basil, or combination for garnish

Instructions

Turn the heat on the pan to medium low and add the olive oil. When it is hot, add the chopped onion, stir, and cook until soft, about 5 minutes.
1 teaspoon olive oil, ¼ medium red onion or whole shallot
Meanwhile, chop the red pepper and mix it with the onions.
1 red pepper
Slice the cherry tomatoes in half and stir them into the shakshuka mixture.
6 to 8 cherry tomatoes
Finely mince the garlic and add it to the pan.
1 to 3 garlic cloves
Add the tomato paste, harissa, cumin, salt, paprika, black pepper,and cayenne, if using, and stir to mix.
1 tablespoon tomato paste, 1 teaspoon harissa, ½ teaspoon cumin, ¼ teaspoon salt, ¼ teaspoon paprika, ⅛ teaspoon ground black pepper, 1 pinch cayenne
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!

For variations:

- Finish your shakshuka under the broiler or break apart the yolks if you don't like runny eggs.

- Add a handful of spinach or kale or another green.

- Make it spicier by adding cayenne or another chili pepper to the spice mixture.

Nutrition