Shakshuka for One

Name: Shakshuka for One
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 teaspoon olive oil; ¼ medium red onion or whole shallot; 1 red pepper; 6 to 8 cherry tomatoes; 1 to 3 garlic cloves; 1 tablespoon tomato paste; 1 teaspoon harissa; ½ teaspoon cumin; ¼ teaspoon salt; ¼ teaspoon paprika; ⅛ teaspoon ground black pepper; 1 pinch cayenne; 1 ounce feta; 1 to 2 eggs; 1 to 2 tablespoons chopped parsley, mint, cilantro, basil, or combination

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
1
Calories
262 kcal
Course
Breakfast
Cuisine
Mediterranean, Middle Eastern, Israeli

Shakshuka for One

Demi Nguyen

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

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Ingredients

Servings

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

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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.
Meanwhile, chop the red pepper and mix it with the onions.
Slice the cherry tomatoes in half and stir them into the shakshuka mixture.
Finely mince the garlic and add it to the pan.
Add the tomato paste, harissa, cumin, salt, paprika, black pepper,and cayenne, if using, and stir to mix.
Let cook for a few minutes, then stir in half of the 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.
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.

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!

Nutrition Information

Show Details

Calories 262kcal (13%) Carbohydrates 21g (7%) Protein 13g (26%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.02g Cholesterol 189mg (63%) Sodium 1182mg (49%) Potassium 833mg (24%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 5292IU (106%) Vitamin C 190mg (211%) Calcium 219mg (22%) Iron 4mg (22%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 262 kcal

% Daily Value*

Calories	262kcal	13%
Carbohydrates	21g	7%
Protein	13g	26%
Fat	15g	23%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0.02g	1%
Cholesterol	189mg	63%
Sodium	1182mg	49%
Potassium	833mg	18%
Fiber	5g	20%
Sugar	12g	24%
Vitamin A	5292IU	106%
Vitamin C	190mg	211%
Calcium	219mg	22%
Iron	4mg	22%