Shakshuka, or eggs poached in tomato sauce, is an easy and delicious dish that can be served for breakfast or brunch (but is just as delicious for lunch and dinner). This easy, healthy shakshuka with feta recipe is perfect for one or two people, and is naturally gluten-free and vegetarian.
What Inspired It All
When I went to Israel a few years ago, it was a truly immersive trip and one for the books for so many reasons. The culinary aspect alone changed how I thought about food and made me appreciate fresh ingredients so much more.
When I was there, I was also on a mission to try shakshuka because I had heard such wonderful things about it.
So, during a beautifully sunny day in Tel Aviv, my friend Bob and I went on a quest for shakshuka. Well, technically we went on a quest for brunch, but I was on a not-so-secret quest for shakshuka. We found a cute cafe that served shakshuka and let me just say, it was incredible and definitely worth the hype!
Since that fateful moment that I had shakshuka in Israel, it has become a staple in my kitchen. I love making it for my family, boyfriend, and friends – it’s my go-to recipe when entertaining guests for brunch. It feels and tastes much fancier than it is, so it’s always an impressive dish to whip out.
Until recently though, I never thought about making it for just myself. Then one day I had a craving for it and realized it’s even easier to make than I thought.
Before I go any further, I know you’re wondering:
What is Shakshuka?
Shakshuka is a funny-sounding word that gets weird looks any time I say it around someone who has NO idea what I’m talking about.
Basically, shakshuka is eggs poached in tomato sauce. People dispute the origin, so I won’t go into it, but some say it’s either North African, Israeli, or Middle Eastern.
Shakshuka is traditionally a breakfast dish, but I’ve served it for lunch and dinner, and it’s always a hit.
The sauce is what makes shakshuka stand out from other egg dishes because it is so flavorful. Rather than using a lot of spices, I keep it simple and use fire-roasted diced tomatoes to infuse a delicious, smokey flavor. The bell peppers and tomatoes have a natural sweetness so the smokey flavor is great for balancing it all out.
How to Pronounce Shakshuka
While I pronounce it ‘shack-shoe-kah,’ I know ‘shock-shoe-kah’ is also a common pronunciation. Say that three times fast!
How to Make Shakshuka
This recipe is perfect for one person (or two if you’re willing to share!).
I always start my prep by gathering all the ingredients I need and chopping or dicing all the vegetables. After this, the dish only takes 15 minutes to make!
PRO TIP: When cutting the bell pepper, slice two rings before dicing the rest of the pepper. These pepper rings can hold the eggs when you poach them in the shakshuka mixture.
Heat extra-virgin olive oil on medium heat in a small skillet or pan. Add onions and cook for about 2 minutes. Then add peppers, garlic, and salt. Cook for an additional 3 minutes.
Add the diced tomatoes and tomato paste. Add the bell pepper rings and cook for 3 minutes or until the mixture starts to simmer.
Place the eggs in the bell pepper rings, cover the pan, and cook for 5-6 minutes (or until the eggs are at your desired consistency).
Once they are done cooking, top with feta cheese and parsley and serve!
- Make it dairy-free: The base of the shakshuka is already dairy-free, so just omit the feta cheese.
- Make it gluten-free: This recipe is already naturally gluten-free. Just make sure whatever you serve it with is gluten-free. In this case, I would sub my bread for gluten-free bread.
- Make it low FODMAP: Omit the onions and garlic and use garlic-infused olive oil to infuse a similar flavor. Use only 1/2 cup of the canned diced tomatoes.
What to Serve with Shakshuka
Since shakshuka has such a delicious sauce, I love serving it with a vessel to soak up all the sauce, like a piece of whole grain bread, pita, or challah.
But you can really serve it with whatever you wish – potatoes, rice, you name it!
Can Shakshuka be Reheated or Made Ahead?
Personally, I think shakshuka is best when eaten right away rather than saved as leftovers or made ahead of time.
This is one of the reasons I prefer making this recipe if I’m just making it for myself – no leftovers!
Easy Shakshuka for One
- ½ tbsp extra virgin olive oil
- ¼ small red onion, chopped
- 1 medium red bell pepper, diced When cutting the bell pepper, slice two rings before dicing the rest of the pepper.
- 1 clove garlic, minced
- ⅛ tsp salt
- 7 oz fire-roasted diced tomatoes (½ can)
- 1 tbsp tomato paste
- 2 large eggs
- 1 tbsp parsley, chopped (for garnish)
- 1 tbsp feta cheese, crumbled
- Heat extra-virgin olive oil on medium heat in a small skillet or pan. Add onions and cook for 2 minutes or until onions start to soften.
- Add peppers and garlic and cook for an additional 3 minutes.
- Add the fire-roasted diced tomatoes, tomato paste, and bell pepper rings and cook for 3 minutes or until the mixture starts to simmer.
- Turn the heat down to low. Place the eggs in the bell pepper rings, cover the pan, and simmer for 5-6 minutes (or until the eggs are at your desired consistency).
- Serve immediately.
Let me know in the comments if you made this recipe and what you think!