If you’ve never made shakshuka before, don’t let the name throw you. It’s really just eggs poached in a warm, gently spiced tomato sauce and simmered right in the same skillet, start to finish. One pan, one serving, and no fuss about what to do with the rest of a big pot of sauce you didn’t need. This is comfort food that comes together in under 30 minutes, and it’s just as good for a slow Sunday breakfast as it is for a simple dinner when you don’t feel like cooking much of anything.
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Curious What You’ll Need
- 1 dollop vegetable oil
- 3 tablespoons onion,
- ¼ red bell pepper
- 1 clove garlic,
- 1 can diced tomatoes
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- ⅛ teaspoon ground coriander
- Salt and pepper, to taste
- 2 eggs
- 1 tablespoon fresh parsley
That’s it, and most important you won’t need any rarely used ingredients, nothing you’ll only use once and then forget about in the back of the pantry!
Let me entice you into making this recipe
- It’s sized just for you. No giant pot of sauce sitting in the fridge, no guessing how to shrink down a recipe built for a family of four.
- One pan, easy cleanup. Everything cooks in a single small skillet, start to finish.
- It’s forgiving. Like your onions a little softer, your eggs a little firmer? Go right ahead, this recipe bends to how you like it.
- It feels a little special. This isn’t just scrambled eggs on toast , it looks (and tastes) like you put in some real effort, even though it barely took any.
Easy Recipe Directions
My favorite Storage and Make-Ahead Tip
The tomato sauce is the part that’s easy to get ahead of. You can make it a day or two in advance and keep it covered in the refrigerator , then all you have to do when you’re ready to eat is warm it back up, make your two little indentations, crack in the eggs, and let them cook to your liking. It also means if you’re only ever cooking for one, you can make a bigger batch of sauce and portion it out for a few meals throughout the week.
Once the eggs are cooked, Shakshuka really is best enjoyed right away, the eggs don’t reheat especially well. But leftover sauce on its own keeps beautifully in the fridge for a few days in a sealed container.
Notes
- The leftover sauce freezes well, so if you’d like to make a batch ahead, portion it into a freezer-safe container and thaw it in the fridge whenever you’re ready for your next Shakshuka.
- No stovetop patience today? Once the eggs go in, you can cover the skillet with a lid to help things along, or slide the whole pan into the oven to finish.
- Don’t forget the crusty bread on the side, it’s perfect for scooping up every last bit of sauce.
Shakshuka for One
Ingredients
Recipe Directions
- Heat the oil in a small skillet over a medium heat. Add the diced onion and bell pepper and cook, stirring, for 4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant.
- Add the diced tomatoes, ground cumin, paprika and ground coriander. Season to taste with salt and pepper.
- Reduce the heat to low and simmer uncovered for 5 minutes or until the sauce begins to thicken slightly.
- Make two (2) indentations in the sauce, and crack an egg into each indentation. Continue cooking on low until the egg whites have set and the egg yolks have set to your liking.
- Remove the skillet from the heat and garnish with the chopped parsley. Serve with crusty bread .
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Nutrition
Notes
Dried red pepper flakes can be added for a little kick. Once the eggs have been added, the skillet could be transferred to the oven until the eggs have been cooked to your liking, as an alternative to cooking the eggs on the stovetop. Cover the skillet with a lid once the eggs have been added to speed up the cooking process.