Single Serve Shakshuka Recipe For One
For anyone cooking breakfast for one, or eating by yourself in the morning, this single serve shakshuka recipe might just become your new favorite.
Shakshuka is my go-to morning breakfast. Unless I’m truly rushing out the door, this single serve version doesn’t take that long to prepare–and spending the time to cook first thing in the morning is absolutely worth it.
In fact, I’ve discovered that cooking for myself in the morning, before anyone else is up, is one of the best forms of self care I can give myself. As someone who loves to cook, taking a little extra time to create something delicious and nourishing is exactly what I need both mentally and physically. I’ll make myself a coffee, and then enjoy the simple tasks of chopping vegetables and toasting bread while watching the sun rise over the horizon.
This single-serve shakshuka is the perfect savory, comforting, delicious breakfast to start your day. Of course, I’ve been known to make it for lunch or dinner, too, and it’s just as good then!
How To Make Single Serving Shakshuka
The recipe starts by sauteing onions and peppers until translucent. Then I’ll add some minced garlic…and if I have some on hand, I’ll add tomato paste for a richer, deeper flavor. Next I’ll stir in my spices so they can meld with the onion and pepper mix, and finally I’ll plop in my tomatoes and let the whole thing simmer for a minute or two. (Or 10–the longer you let it simmer, the richer and more complex the flavors will be! But a minute or two tends to do the trick.)
Gently add your eggs, cover, and cook until the eggs are poached to your liking. Farm fresh eggs are the best, since this dish lets the egg flavor really shine through.
While I’m waiting for the eggs to cook, I’ll toast a few slices of sourdough, finely chop some parsley, and get out any garnishes I’d like.
Why This Shakshuka Works
There’s a reason this easy shakshuka breakfast is in my back pocket: it’s fast; it’s simple; there are no leftovers, but you can scale the recipe up to feed a crowd if you need. There’s not much prep work involved, you can customize your spice level as desired, and it’s relatively easy to clean up as everything is in one skillet.
Variations & Toppings
Shakshuka pairs beautifully with sourdough to scoop up its spicy, addicting sauce. It’s always good with a sprinkle of fresh parsley. I love shakshuka with a scoop of labneh on the side, or crumbles of salty feta on top. But my favorite way to enjoy it, which I do most often, is to drizzle it with tahini and dust it with lemony sumac. And maybe a pinch of Maldon salt for good measure!
I’ve refined this recipe to be perfect for a single serving, but you can easily add an egg or two for extra protein or more tomatoes for a saucier variation. If you’re cooking for a crowd, this single-serve shakshuka recipe easily scales up as long as you have a bigger skillet to cook with! It’s definitely a crowd pleaser, especially since everyone can customize their plate with their favorite garnishes. For lunch or dinner, an extra side salad turns it into more of a complete meal.
Single Serve Shakshuka
Ingredients
- 1 tbsp olive oil
- 1/2 red bell pepper, diced
- 1/3 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp Aleppo pepper or sub red chili flakes
- 1/2 tsp paprika
- pinch cayenne, salt, pepper
- 8 oz crushed tomatoes
- 2 eggs
Instructions
- Chop peppers and onions. Preheat a skillet on medium heat with a dash of olive oil.
- Add peppers and onions with a pinch of salt & saute until translucent.
- Add garlic and stir. After a minute, add spices and stir until fragrant. (You can also add a spoonful of tomato paste here if you like.)
- Pour in tomatoes and stir. Let simmer for a few minutes to let the tomatoes break down and the flavors meld.
- Make a well in the middle of the tomato mixture with the back of a spoon. Crack the eggs in the middle. Cover the skillet with a lid and let sit.
- After 3 minutes of so, check the egg. You can poke the yolk to see how cooked it is. If you like a runny egg, take it off the heat; if you want a more cooked egg, let it sit a few minutes more.
- Serve from the skillet or scoop onto a plate. Sprinkle with parsley and feta if desired, or drizzle with tahini, or add a spoonful of labneh. A side of toasted sourdough is excellent!
