Shakshuka For Two

Last updated: June 4th, 2024

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Our spin on shakshuka for two is bursting with warm, spiced flavors and can be easily made ahead of time for breakfast the next morning.

A cast iron skillet of spicy shakshuka for two

Mmmm, shakshuka. One of the best international recipes to gain popularity in the US! We first learned about shakshuka in college – there was a new brunch spot on campus that served it, and it didn’t take long for word to spread about how good it was. Since then, I’ve been dying to make this warm and spicy tomato and egg stew at home. Up until now, I’d been afraid of not doing it justice. But Alex and I have finally cracked it (haha, get it?) and we’re excited to share our very own version of small batch shakshuka for two!

What Is Shakshuka?

Shakshuka is a flavorful tomato stew with garlic, onions, peppers, and poached eggs. The actual origin of shakshuka is up for debate, but it’s a popular breakfast food in North Africa and the Middle East. (Although we think this dish makes a great healthy dinner, too!).

Spicy small batch shakshuka in a cast iron skillet

Since we’re all about putting our own spin on traditional dishes, our shakshuka for two is not quite traditional. We made sure to stay true to the origins of the dish by drawing inspiration from a few different sources while taste-testing (and smelling) our way to the perfect blend of spices and veggies. Our shakshuka definitely packs a punch with lots of paprika and crushed red pepper! And since we’re a bit picky with how we like our eggs, we opted to break the yolks and cook more of an over-medium style egg rather than poaching.

The beauty of this recipe is that you can truly customize it to your tastes without compromising the integrity of the dish. Keep reading to find out what ingredients to use in your small batch shakshuka, and how to prepare it to your liking!

Shakshuka Recipe Ingredients

Here’s what you’ll need to make our shakshuka for two recipe:

  • Olive oil
  • Garlic
  • Yellow onion
  • Red bell pepper
  • Paprika
  • Crushed red pepper flakes
  • Cumin
  • Ground coriander
  • Salt
  • Black pepper
  • Canned crushed tomatoes
  • Eggs
  • Cilantro (optional garnish)
  • Goat cheese (optional topping)
  • Bread (for serving on the side)

The garlic, onion, and red bell pepper give a delicious texture and fresh flavor to the tomato sauce. But the seasoning blend is the best part! Paprika, red pepper flakes, cumin, and ground coriander are wonderfully aromatic and add so much warm, spiced flavor to this dish. These seasonings are what really push this shakshuka recipe over the top.

A cast iron skillet of shakshuka served with a plate of toasted bread

One thing to note here is that “spiced” flavor doesn’t necessarily mean “spicy.” You’ll notice a little bit of kick from the amount of spice used in this recipe, which we think is appropriate given the African and Middle Eastern history behind the dish. However, if you don’t really like spicy food, we recommend that you cut the total amount of seasonings in half without changing the proportions of individual spices. Having the right balance of spices will maintain the original flavor profile, but reducing the overall amount of spice should make this dish milder.

To serve, we recommend garnishing your shakshuka with fresh chopped cilantro and crumbled goat cheese. The cilantro adds an extra burst of fresh flavor to contrast the hearty tomato stew, while the tanginess and creaminess of the cheese pairs perfectly with the bold spices, peppers, and eggs. And for the final touch, we definitely recommend you serve this small batch shakshuka with a side of toasted bread. There’s really nothing better than scooping up a steamy bite of tomatoes and eggs with crunchy-on-the-outside, soft-on-the-inside bread 🙂

How To Make This Easy Shakshuka For Two 

So what do you cook shakshuka in, and how do you make it? The answer is simple: shakshuka cooks in one pan on the stove.

Yes, it’s really that easy to make homemade shakshuka! We love using our cast iron skillet for this recipe, but any frying pan or sauté pan will do.

Here’s how to make the best shakshuka for two:

  1. Heat olive oil over medium heat until shimmering, then add garlic and sauté until fragrant.
  2. Add diced onion and bell pepper. Cook until slightly softened and onions begin to turn translucent.
  3. Combine the spices in a small bowl, then sprinkle over the peppers and onions and stir to coat. 
  4. Stir in the canned tomatoes and lower to a simmer.
  5. Make 3 wells in the stew and crack an egg into each one. To make the eggs over easy, simply cover the pan and let cook for about 8 minutes or until done. To cook the eggs like we did (sort of over-medium), immediately break up the yolks with a fork, then cover and cook for about 15 to 20 minutes or until done.
  6. Brush slices of bread with olive oil and broil on low for a few minutes, until lightly toasted.
  7. Garnish shakshuka with fresh cilantro and optionally top with crumbled goat cheese. Serve family-style with toasted bread.

The whole process should only take about 20 to 30 minutes, depending on how you like your eggs. That’s what makes this small batch shakshuka so perfect for Sunday brunch! It comes together quickly with minimal effort, and you’ll only have one dirty pan to clean up afterward. How great does that sound?

Shakshuka for two served with toasted bread

How To Make Shakshuka Ahead Of Time

Although shakshuka is a relatively easy breakfast to prepare in the morning, you may want to make it ahead of time. Maybe you’re planning to serve it over a holiday weekend to overnight guests, or you want to bring it to your friend’s brunch potluck. No problem – it’s easy to make shakshuka ahead of time!

Simply prepare the tomato stew as you would normally, stopping just before you would crack the eggs. Let the stew cool and store in an air-tight container in the fridge for up to 2 days. Then when you’re ready to serve the shakshuka, transfer the stew back to a large frying pan, cover, and cook over medium heat for about 5 to 10 minutes until warm. Then make the wells, crack the eggs, and follow the recipe as normal.

Making the tomato stew for shakshuka ahead of time mostly cuts down on effort in the morning. The total cooking time will probably be about the same as if you’d prepared it fresh, since you’ll want to warm up the stew before adding the eggs. But that just means you get to spend more time with your friends and family while the shakshuka heats up, instead of tending to the stove!

Single Serving Shakshuka Option

To easily turn this into an individual shakshuka recipe for one, we suggest following the make-ahead instructions above and portioning out the tomato stew in individual ramekins. This way, you can prepare the stew at night and then have a delicious shakshuka breakfast for yourself a few days in a row! Note that the whole recipe below will make 3 to 4 individual servings of shakshuka.

To cook individual shakshuka in a ramekin, make a shallow well and crack one egg right on top of the tomato stew. Break up the yolk if desired, then cover the ramekin with a lid (or tightly wrap with foil) and bake at 350 degrees F until done. This cooking method can be a little tricky, since the cook time on the eggs will vary a lot based on whether or not you break up the yolks, and what type of material your ramekin is. For reference, we made single-serving shakshuka in our porcelain ramekin with a lid and broke up the yolks, and it took 30 minutes in the oven.

Alternatively, you can easily make shakshuka for one following the same stovetop directions above – just use a smaller frying pan! Portion out one serving of the tomato stew in a small pan, cook covered over medium heat to warm it through, then make a well in the center and crack one egg into it. Continue cooking, covered, until the egg is done to your liking.

A cast iron skillet of shakshuka for two

Why You’ll Love This Shakshuka For Two

Shakshuka is already one of our favorite weekend breakfasts, and we’re sure it’ll quickly become a favorite of yours, too! Not only is this recipe quick and easy to prepare, but it’s so flavorful, warm, and comforting that you’ll want to dig in even before it’s done cooking. The powerful aromas of all those spices combined with tomato, garlic, pepper, and onion will make your whole house smell so incredible.

Small batch shakshuka for two is also a fun way to enjoy a homemade brunch with your favorite person, be it a boyfriend, girlfriend, husband, wife, sister, brother, or best friend! Connecting with others over food makes the best memories, especially when sharing a family-style dish like this one. So next time you want to surprise someone with a special Sunday morning breakfast, try our shakshuka for two recipe below!

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5 from 5 votes

Shakshuka For Two

Our spin on shakshuka for two is bursting with warm, spiced flavors and can be easily made ahead of time for breakfast the next morning.
Servings 2 people
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes



  • 1 tablespoon olive oil plus extra for brushing the bread
  • 1 teaspoon minced garlic
  • ½ medium yellow onion diced
  • ½ medium red bell pepper diced
  • teaspoons paprika
  • teaspoons crushed red pepper flakes
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon salt
  • 14 ounces canned crushed tomatoes
  • 3 large eggs
  • Salt & pepper
  • Goat cheese crumbled (optional topping)
  • Cilantro chopped (optional garnish)
  • 4 slices bakery bread


  • Preheat olive oil in a 10-inch cast iron skillet or frying pan over medium heat until shimmering. Add minced garlic and sauté until fragrant, about 30 seconds.
  • Add diced onion and bell pepper. Cook until slightly softened and onions begin to turn translucent, about 3 to 5 minutes, stirring occasionally. While the veggies cook, combine paprika, crushed red pepper flakes, cumin, ground coriander, and 1/4 tsp salt in a small bowl.
  • Sprinkle the seasoning blend over the peppers and onions and stir to coat. Then stir in the crushed tomatoes. Cook for about 5 minutes, lowering to a simmer if the stew starts bubbling.
  • Next, make 3 wells in the stew and lower heat to medium-low. Crack one egg into each well. To make over-medium style eggs, immediately break up the yolks with a fork. Lightly season eggs with salt and pepper, then cover the pan and cook for about 15 to 20 minutes until done. Otherwise, you can leave the yolks alone, season the eggs with salt and pepper, and cook them by covering and cooking for about 8 minutes.
  • While the eggs cook, lightly brush slices of fresh bakery bread with olive oil and place on a baking sheet. Broil on LOW for about 3 to 4 minutes until lightly toasted.
  • Serve shakshuka family-style, optionally topped with crumbled goat cheese and fresh cilantro, with toasted bread on the side for scooping.


Make ahead shakshuka: This shakshuka for two can be made ahead and easily reheated in the morning. Simply prepare the tomato stew, stopping before cracking the eggs into it, and store it in the fridge for up to 2 days. When you’re ready to eat, transfer the stew back to the pan, cover, and heat over medium for about 5 to 10 minutes. Then add the eggs and follow the recipe above as normal.
You can also use the make ahead instructions to prepare individual, single-serving shakshuka and enjoy it for a few days! Check out our blog post above for detailed instructions and info on different reheating methods for individual portions.
Scaling: It’s easy to scale this recipe up for feeding a larger crowd – just make sure to use a larger pan that’s still somewhat shallow. You’ll want enough surface area to add more eggs to the recipe. We find that one and a half eggs per person is generally the right amount, but depending on the diameter of your pan you don’t want to overcrowd the dish with eggs. Use your best judgment here.
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Author: Nicole
Calories: 416kcal
Course: Breakfast, Brunch, Main, Main Course
Cuisine: African, Middle Eastern
Keyword: bell pepper, canned tomatoes, cilantro, coriander, crushed red pepper flakes, cumin, eggs, garlic, goat cheese, holiday brunch, make ahead, onion, paprika, spicy, Sunday brunch, vegetarian


Calories: 416kcal | Carbohydrates: 48g | Protein: 20g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 279mg | Sodium: 952mg | Potassium: 925mg | Fiber: 8g | Sugar: 15g | Vitamin A: 2332IU | Vitamin C: 64mg | Calcium: 204mg | Iron: 7mg

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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5 from 5 votes (5 ratings without comment)

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