Shakshuka, a flavorful egg dish originating from North Africa and the Middle East, has become a beloved breakfast and brunch staple worldwide. This one-pan wonder combines eggs poached in a rich tomato sauce with aromatic spices, creating a satisfying and comforting meal. The easiest way to make shakshuka for one or two people is to scale down the ingredients and use a smaller pan, such as an 8-inch skillet.

For a quick and simple version, start with a base of sautéed onions and bell peppers. Add garlic, cumin, and paprika for depth of flavor. Then, pour in canned diced tomatoes or tomato sauce as a shortcut. Once the sauce is simmering, create small wells and crack eggs directly into them. Cover the pan and let the eggs cook to your desired doneness.

This versatile dish can be customized to suit individual tastes. Add extra vegetables like mushrooms or spinach, or sprinkle feta cheese on top for a tangy finish. Serve shakshuka straight from the pan with crusty bread for a hearty meal that’s perfect for lazy weekends or busy weeknights.

What Is Shakshuka

Shakshuka is a flavorful North African dish that has gained popularity across the Middle East and beyond. At its core, it consists of eggs poached in a rich tomato sauce.

The base of shakshuka typically includes onions, garlic, and bell peppers sautéed until soft. Tomatoes and aromatic spices are then added to create a savory sauce.

Eggs are gently cracked into wells made in the simmering sauce, where they poach to perfection. The result is a hearty, one-pan meal that’s both comforting and nutritious.

Common spices in shakshuka include cumin, paprika, and cayenne pepper. These add depth and a subtle heat to the dish. Some variations may include additional vegetables or herbs for extra flavor and texture.

Shakshuka is often served directly from the pan it’s cooked in, accompanied by crusty bread for dipping. It’s a versatile dish, suitable for breakfast, lunch, or dinner.

While traditionally made to serve multiple people, shakshuka can be easily adapted for one or two servings. This makes it an ideal choice for a quick, satisfying meal at any time of day.

Essential Ingredients

Shakshuka’s rich flavors and simplicity rely on a few key components. The right combination of fresh ingredients and pantry staples creates a delicious and satisfying meal for one or two.

Eggs

Eggs are the star of shakshuka. Use 2-3 large, fresh eggs per person. The whites should be firm and the yolks runny when cooked. Free-range or organic eggs often have richer flavor and deeper colored yolks.

For best results, crack eggs into small bowls before adding to the sauce. This prevents shell fragments and allows precise placement.

Tomatoes

Ripe tomatoes form the base of shakshuka’s sauce. Use 1-2 cups of diced fresh tomatoes or a 14-ounce can of crushed tomatoes for a single serving.

San Marzano or Roma tomatoes work well for their sweet flavor and low water content. If using canned, look for whole peeled tomatoes and crush them by hand for the best texture.

Add 1-2 tablespoons of tomato paste to intensify the flavor and thicken the sauce.

Herbs and Spices

Cumin and paprika are essential spices in shakshuka. Use 1/4 teaspoon of each per serving. Add a pinch of cayenne or red pepper flakes for heat.

Fresh herbs brighten the dish. Chop 2 tablespoons of parsley or cilantro to sprinkle on top before serving.

Other common additions include:

• 1/4 teaspoon ground coriander
• 1/8 teaspoon caraway seeds
• 1 bay leaf (remove before serving)

Vegetables

Onions and bell peppers create a flavorful base. Use 1/4 cup diced onion and 1/4 cup diced bell pepper per serving.

Sauté vegetables in olive oil until soft before adding tomatoes. Red or yellow bell peppers add sweetness, while green peppers provide a more bitter flavor.

Optional additions:

• 1 minced garlic clove
• 1/4 cup diced zucchini
• 2 tablespoons chopped spinach

Cheese and Extras

Crumbled feta cheese adds tangy flavor and creamy texture. Sprinkle 2-3 tablespoons over the finished dish.

For a richer version, add 2 tablespoons of heavy cream to the sauce before adding eggs.

Other tasty extras:

• Sliced black olives
• Toasted pine nuts
• Za’atar spice blend
• Harissa paste for extra heat

Serve shakshuka with crusty bread or pita for dipping in the sauce and runny egg yolks.

Choosing the Right Cookware

The cookware you select can significantly impact your shakshuka-making experience. Proper heat distribution and retention are key factors to consider when choosing a pan for this dish.

Cast Iron Skillet

A cast iron skillet is the gold standard for shakshuka preparation. Its superior heat retention ensures even cooking of the eggs and sauce. The skillet’s ability to go from stovetop to oven makes it ideal for finishing the dish under the broiler.

Cast iron skillets come in various sizes, making them suitable for single or double servings. An 8-inch skillet works well for one to two people. Properly seasoned cast iron develops a natural non-stick surface, perfect for easy egg release and cleanup.

Pre-heating the skillet is crucial. Start with a low flame and gradually increase the heat. This method prevents hot spots and ensures uniform cooking of the tomato sauce and eggs.

Alternative Options

While cast iron is preferred, other cookware can produce excellent results. A heavy-bottomed stainless steel pan offers good heat distribution and durability. It’s also easier to maintain than cast iron.

Non-stick pans are another viable option, especially for beginners. They prevent the eggs from sticking and make cleanup a breeze. However, avoid using metal utensils to prevent scratching the surface.

Enamel-coated cast iron combines the benefits of cast iron with easier maintenance. It doesn’t require seasoning and resists acidic foods well, making it ideal for tomato-based shakshuka.

For those cooking individual portions, small oven-safe ceramic dishes work well. They allow for easy serving and create an attractive presentation.

Preparing the Base

The foundation of a great shakshuka lies in its flavorful base. This crucial step combines aromatic vegetables with rich tomatoes and warm spices to create a savory sauce.

Sautéeing Vegetables

Start by heating olive oil in a small skillet over medium heat. Finely dice a quarter of a yellow onion and add it to the pan. Cook for 3-4 minutes until the onion becomes translucent and fragrant.

Mince one clove of garlic and add it to the pan. Sauté for another 30 seconds, stirring constantly to prevent burning. The garlic will release its aroma and blend with the onion.

For added depth, consider including diced bell pepper. Cook it alongside the onion until softened, about 4-5 minutes.

Creating the Sauce

Add a tablespoon of tomato paste to the sautéed vegetables. Stir it in and cook for 1-2 minutes to remove the raw flavor.

Pour in a cup of canned tomatoes, crushed or diced. If using fresh tomatoes, chop them finely before adding.

Sprinkle in 1/4 teaspoon each of sweet paprika and ground cumin. These spices are essential for authentic shakshuka flavor.

Simmer the sauce for 5-7 minutes, stirring occasionally. The liquid will reduce slightly, concentrating the flavors.

Taste and adjust seasoning with salt and pepper as needed. For extra heat, add a pinch of cayenne or red pepper flakes.

Adding Eggs and Cooking

Adding eggs to shakshuka transforms it into a complete meal. The eggs poach directly in the flavorful sauce, absorbing its rich taste while cooking to perfection.

Poaching the Eggs

Create small wells in the simmering sauce using the back of a spoon. Crack eggs one at a time into a small bowl, then gently slide each egg into a well. Space the eggs evenly apart.

Cover the pan with a tight-fitting lid. Cook for 3-5 minutes until the egg whites are set but the yolks remain runny. For firmer yolks, cook for an additional 1-2 minutes.

Keep a close eye on the eggs to prevent overcooking. The residual heat from the sauce will continue to cook the eggs after removing the pan from heat.

Ensuring Perfect Eggs

Adjust the heat as needed to maintain a gentle simmer. Too high heat can cause the sauce to bubble vigorously, disturbing the eggs.

For shakshuka for one, use 1-2 eggs. For two servings, add 3-4 eggs to the pan.

Test egg doneness by gently touching the whites with a spoon. They should feel firm but still slightly jiggly.

For runny yolks, remove the pan from heat when the whites are just set. The yolks will continue to cook slightly from residual heat.

Serve immediately to enjoy the ideal combination of warm sauce and perfectly cooked eggs.

Serving Suggestions

Shakshuka is a versatile dish that can be enhanced with various accompaniments and garnishes. The right pairings and presentation can elevate this simple meal to a truly satisfying experience.

Accompaniments

Crusty bread is a classic choice for serving with shakshuka. A warm baguette or ciabatta provides the perfect vehicle for soaking up the flavorful tomato sauce. Pita bread offers a traditional Middle Eastern option, ideal for scooping up the eggs and vegetables.

For a heartier meal, consider serving shakshuka over rice. Basmati or jasmine rice can complement the dish’s flavors while adding substance. Couscous or quinoa are excellent alternatives for those seeking a lighter grain option.

Garnishing Tips

Fresh herbs are essential for garnishing shakshuka. Sprinkle chopped cilantro or parsley over the dish just before serving to add a burst of color and freshness. A drizzle of extra virgin olive oil can enhance the richness and depth of flavors.

For added texture, consider topping with crumbled feta cheese or a dollop of creamy Greek yogurt. A sprinkle of za’atar, a Middle Eastern spice blend, can introduce complex flavors.

Finish with a crack of freshly ground black pepper to taste. For those who enjoy heat, a pinch of red pepper flakes or a few slices of jalapeño can add a spicy kick to the dish.

Adjusting the Recipe for One or Two

Preparing shakshuka for one or two people is simple and convenient. Start by using a smaller skillet, ideally 8-10 inches in diameter, to ensure proper cooking.

For a single serving, reduce the ingredients by half or two-thirds. Use 1-2 eggs instead of the typical 4-6 eggs in larger recipes.

Decrease the amount of sauce ingredients proportionally. For example, use 1 cup of canned tomatoes instead of 2-3 cups for a full recipe.

Adjust cooking times slightly. The sauce may thicken faster in smaller quantities, so keep an eye on it and reduce simmering time if needed.

Consider using cherry tomatoes or small bell peppers to avoid leftover produce. These can be easier to portion for individual meals.

Shakshuka for one makes an excellent, filling meal any time of day. It’s packed with protein and vegetables, making it a nutritious choice for breakfast, lunch, or dinner.

Leftover sauce can be refrigerated for 2-3 days. Reheat gently and add a fresh egg for another quick meal.

For added convenience, prepare extra sauce and freeze in single-serving portions. Thaw overnight for an even faster shakshuka next time.

Storage and Reheating

Proper storage and reheating techniques ensure shakshuka remains safe to eat and maintains its flavor. Following these methods preserves the dish’s quality and texture.

Airtight Container

Store leftover shakshuka in an airtight container to keep it fresh. Glass or plastic containers with tight-fitting lids work well. Separate the eggs from the tomato sauce if possible to prevent overcooking when reheating.

Place the container in the refrigerator within two hours of cooking. Properly stored shakshuka can last 3-4 days in the fridge. Label the container with the date to track freshness.

For longer storage, freeze shakshuka without the eggs. The tomato sauce freezes well for up to 3 months. Thaw frozen sauce in the refrigerator overnight before reheating.

Reheating Leftovers

Reheat shakshuka gently to preserve its texture and flavor. The stovetop method works best. Pour the tomato sauce into a small pan and warm over medium-low heat, stirring occasionally.

If reheating with eggs, create small wells in the sauce and crack fresh eggs into them. Cover and simmer until the eggs reach desired doneness. For microwave reheating, use short 30-second intervals, stirring between each.

Add a splash of water if the sauce seems dry. Season with salt and pepper to refresh flavors. Garnish with fresh herbs before serving to enhance the taste and appearance of reheated shakshuka.

Nutritional Information

Shakshuka offers a nutritious balance of protein, carbohydrates, and healthy fats. A single serving typically contains around 400-450 calories.

Eggs, the star ingredient, provide high-quality protein and essential nutrients. They’re rich in vitamins A, D, E, and B12, as well as minerals like selenium and zinc.

The tomato-based sauce contributes significant amounts of vitamin C and lycopene, a powerful antioxidant. Bell peppers add more vitamin C and fiber to the dish.

Olive oil used in cooking provides heart-healthy monounsaturated fats. Spices like cumin and paprika not only enhance flavor but also offer anti-inflammatory properties.

For vegetarians, shakshuka is an excellent choice. It’s naturally meat-free and can be easily adapted for vegans by omitting the eggs or using plant-based alternatives.

Here’s a breakdown of key nutrients in a typical serving of shakshuka for one:

• Protein: 20-25g
• Carbohydrates: 40-45g
• Fiber: 10-12g
• Fat: 25-30g
• Sodium: 200-250mg

The exact nutritional content may vary based on ingredients and portion size. Adding extras like feta cheese or bread will increase calorie and nutrient content.

Customization Options

Shakshuka’s versatility allows for numerous adaptations to suit individual tastes and dietary preferences. The dish can be easily modified with different ingredients, spice levels, and toppings.

Vegetarian and Meat Variations

Vegetarian options for shakshuka abound. Mushrooms make an excellent meat substitute, providing a hearty texture and umami flavor. Diced eggplant can be sautéed with the onions and peppers for added depth.

For meat lovers, ground beef can be incorporated. Brown it before adding the vegetables. This creates a more substantial meal.

Avocado slices serve as a creamy topping for both vegetarian and meat versions. They add richness and healthy fats to the dish.

Spiciness Level Adjustment

Shakshuka’s heat can be tailored to individual preferences. For a mild version, omit chili flakes and use sweet paprika instead of smoked.

To increase spiciness, add red pepper flakes or finely chopped fresh chili peppers to the sauce. Start with a small amount and adjust to taste.

Ground cumin and coriander enhance the warmth without adding heat. These spices complement the tomato base well.

Alternative Herbs and Toppings

Fresh herbs elevate shakshuka’s flavor profile. Chopped parsley adds a fresh, slightly peppery taste. Cilantro brings a citrusy note that pairs well with the tomatoes.

Feta cheese crumbled on top provides a tangy contrast to the rich sauce. It also adds a creamy texture as it melts slightly.

For a smoky flavor, sprinkle smoked paprika over the finished dish. This adds depth without altering the spice level significantly.

Cooking Tips and Techniques

Mastering a few key techniques can elevate your shakshuka from good to exceptional. The right tools, proper timing, and attention to consistency are crucial for achieving the perfect balance of flavors and textures.

Using the Right Tools

A heavy-bottomed skillet or frying pan is essential for even heat distribution when making shakshuka. An 8-inch pan works well for a single serving, while a 10-inch pan is suitable for two.

A sharp knife is important for efficiently dicing onions, garlic, and bell peppers. Use a wooden spoon or heat-resistant spatula for stirring the sauce without scratching the pan’s surface.

Consider using a lid to cover the pan when poaching the eggs. This traps steam and helps cook the egg whites faster while keeping the yolks runny.

Timing and Temperature

Start by sautéing onions over medium heat for about 5 minutes until they become translucent. Add garlic and cook for another minute to release its aroma without burning.

Simmer the tomato sauce for 8-10 minutes to allow flavors to meld. Reduce heat to low before adding eggs. Cook covered for 5-7 minutes for runny yolks, or longer for firmer eggs.

Monitor the sauce closely to prevent scorching. If it reduces too quickly, add a splash of water to maintain the desired consistency.

Achieving the Desired Consistency

The ideal shakshuka sauce should be thick enough to cradle the eggs but not so dry that it burns. Start with a slightly runny consistency, as it will thicken during cooking.

Use crushed tomatoes or tomato sauce as a base. Fresh tomatoes can be used but may need longer cooking time to break down and thicken.

For a smoother sauce, use an immersion blender before adding the eggs. For a chunkier texture, leave some vegetable pieces intact.

Adjust seasoning gradually. Taste the sauce before adding eggs and make final adjustments after cooking, as flavors intensify during the process.