Shakshuka For One
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An easy and flavorful shakshuka for one recipe that you can whip up for breakfast or brunch in just 20 minutes.
Our shakshuka for two recipe is so popular that we’ve adapted it to share how to make shakshuka for one! This single-serving version of our shakshuka recipe is super quick and easy to whip up for breakfast or brunch.
What This Recipe Entails
You can easily make shakshuka for one in about 20 minutes with just a frying pan and a stove.
- Prep time: 5 minutes
- Cook time: 15 minutes
Optionally, you can also toast bread to serve with the shakshuka (which we highly recommend). Do this while the egg cooks so it’s fresh and hot when the shakshuka is ready!
Shakshuka For One Ingredients
Shakshuka is simply a tomato stew seasoned with peppers, onion, and plenty of spices to give it some heat and Middle Eastern/North African flavor. Here’s what you’ll need to make a single serving shakshuka for one:
- Olive oil
- Minced garlic
- Yellow onion
- Red bell pepper
- Paprika
- Crushed red pepper flakes
- Cumin
- Ground coriander
- Salt
- Crushed tomatoes
- Egg
- Black pepper
- Goat cheese (optional topping)
- Fresh cilantro (optional topping)
- Fresh bakery bread, for serving
The goat cheese and cilantro are totally optional toppings, but we highly recommend trying them on this dish! They add another layer of flavor to the shakshuka that’s simply irresistible.
We also recommend picking up a freshly baked loaf of bread to enjoy with your shakshuka. We often find ourselves making an artisan loaf with recipes from our Flour, Water, Salt, Yeast cookbook to go with our shakshuka!
How To Make Shakshuka For One
All you need to make this shakshuka recipe for 1 is a small frying pan (7 or 8 inch) with a lid, and a stove! Here’s how:
- First, heat the olive oil in a small frying pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Next, add the diced onion and bell pepper. Cook until slightly softened, about 3 to 5 minutes.
- In the meantime, combine the seasonings in a small bowl and set aside.
- Once the veggies are slightly softened, sprinkle the seasonings over them and stir to combine. Then, stir in the crushed tomatoes.
- Lower the heat and simmer for about 5 minutes, until the stew thickens slightly.
- Next, make a well in the center of the frying pan. Crack an egg into the well, and gently break up the yolk with a fork if desired. Sprinkle with salt and pepper.
- Cover the pan and simmer for about 5 minutes, until the egg is cooked to your liking. Use a toothpick to check the doneness of the egg.
- While the egg cooks, lightly brush slices of bakery bread with olive oil and broil on LOW for about 3 to 4 minutes, until lightly toasted.
- Serve shakshuka immediately, optionally garnished with crumbled goat cheese and fresh cilantro, and toasted bread on the side for dipping.
Definitely make sure to combine the seasonings in a bowl before you need them. If you add them all one by one to the pan, you’re going to end up significantly increasing the cook time on the veggies and they may end up too soft.
We like to break up the yolk before cooking the egg so we end up with more of an over-medium egg, without having to cook it for too long. If you cook the egg for more than 5 to 10 minutes, you risk drying out the stew and overcooking the peppers and onions. Keep an eye on the egg and cook it to your liking, making sure that the stew doesn’t overcook at the same time.
Serving Suggestions
We recommend topping your shakshuka with crumbled goat cheese and fresh cilantro for the best flavor. The way the creamy goat cheese melts into the tomato stew is just divine!
You’ll want to serve shakshuka with a side of toasted bread. The best way to enjoy this stew is by scooping it up with your bread! But you can also dig in with a spoon or fork, if you prefer.
You also don’t have to toast the bread, if you’re feeling lazy. Fresh bakery bread tastes just as amazing with shakshuka as it does toasted!
Try our easy shakshuka recipe for one next time you’re craving Sunday brunch at home! Let us know what you think by rating and commenting below.
Love this recipe? You may enjoy these recipes, too:
- Shakshuka For Two
- Bacon Egg and Cheese Breakfast Tacos
- Chilaquiles Verdes
- Strawberry Balsamic Avocado Toast
- Shakshuka Pasta
Tell us what you think!
We hope you enjoy this recipe! When you try it out, please leave a review and a star rating in the comments below. Happy cooking! – Nicole and Alex
Shakshuka For One
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Equipment
- Small frying pan 7 or 8 inch
Ingredients
- ½ tablespoon olive oil plus extra for brushing the bread
- ½ teaspoon minced garlic
- ¼ medium yellow onion diced
- ¼ medium red bell pepper diced
- ¾ teaspoon paprika
- ¾ teaspoon crushed red pepper flakes
- ¼ teaspoon cumin
- ¼ teaspoon ground coriander
- 2 pinches salt
- 7 ounces canned crushed tomatoes
- 1 large egg
- 1 pinch black pepper
- 1 ounce goat cheese crumbled, optional topping
- Fresh cilantro chopped, optional topping
- 1 to 2 slices fresh bakery bread
Instructions
- Heat olive oil in a small frying pan over medium heat until shimmering. Add minced garlic and sauté until fragrant, about 30 seconds.
- Next, add the diced onion and bell pepper to the pan. Sauté until slightly softened, about 3 to 5 minutes.In the meantime, combine the paprika, crushed red pepper flakes, cumin, ground coriander, and 1 pinch of salt in a small bowl.
- Once the veggies are cooked, sprinkle the seasonings over the peppers and onions and stir to combine. Then, stir in the crushed tomatoes.Lower the heat and simmer for about 5 minutes, until the stew thickens slightly.
- Next, make a well in the center of the frying pan. Crack the egg into the well, optionally breaking up the yolk with a fork if you prefer an over-medium or over-hard egg. Sprinkle with salt and pepper, then cover and cook for about 5 minutes until done to your liking.
- While the egg cooks, lightly brush the bread with olive oil and place on a baking sheet. Broil on LOW for about 3 to 4 minutes, until lightly toasted.
- Once the egg is cooked, serve shakshuka immediately, optionally topped with crumbled goat cheese and cilantro. Use the toasted bread to dip and scoop the stew.
Notes
- Make sure to combine the seasonings in a bowl before you need them. If you add them all one by one to the pan, you’re going to end up significantly increasing the cook time on the veggies and they may end up too soft.
- We like to break up the yolk before cooking the egg so we end up with more of an over-medium egg, without having to cook it for too long. If you cook the egg for more than 5 to 10 minutes, you risk drying out the stew and overcooking the peppers and onions. Keep an eye on the egg and cook it to your liking, making sure that the stew doesn’t overcook at the same time.
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
Sometimes you gotta just make yourself a nice brunch! I love this easy recipe for one.