• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Contact

Alena Menko logo

menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Breakfasts » Easy Shakshuka for One

    Published on Oct 9, 2019 by Alena Kharlamenko, MS, RD | Last modified on Dec 3, 2020

    Easy Shakshuka for One

    187 shares
    Jump to Recipe Print Recipe

    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.

    Shakshuka in a skillet

    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

    diced peppers, diced tomatoes, tomato paste, onion, garlic, eggs in bowls

    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!

    Recipe Variations

    • 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 ½ 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!

    Shakshuka and bread in a skillet

    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!

    Shakshuka and bread on a plate

    Looking for more healthy breakfasts? Try this chocolate raspberry chia pudding or these peanut butter and jelly overnight oats next!

    Shakshuka in a skillet

    Easy Shakshuka for One

    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).
    5 from 20 votes
    Print Pin Rate
    Course: Breakfast, Main Course
    Cuisine: Mediterranean
    Keyword: Breakfast, easy, easy recipe, eggs, for one, for two, Gluten Free, quick, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 11 minutes
    Servings: 1
    Author: Alena Kharlamenko, MS, RD

    Ingredients

    • 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

    Instructions

    • 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!

    You might like these too

    • Overnight oats with chia topped with fruit and nuts
      How to Make Overnight Oats + 12 Easy Overnight Oats Recipes

      Overnight oats come to the rescue when you need a healthy breakfast that takes 5 minutes (or less) to make! They are high in protein and fiber and will keep…

    • Overnight oats with peanut butter and chia jam in a bowl topped with raspberries and peanuts
      Peanut Butter and Jelly Overnight Oats

      Overnight oats are a great meal prep breakfast and can be made the night before. This version of overnight oats combines my childhood love for peanut butter and jelly with…

    • Roasted Butternut Squash and Kale Salad in a Bowl
      Roasted Butternut Squash and Kale Salad

      I'm absolutely obsessed with this roasted butternut squash and kale salad. It is the epitome of fall in a salad and combines the goodness of kale, butternut squash, roasted chickpeas,…

    • peach avocado salad in a blue bowl
      Peach Avocado Salad with Lemon Dijon Dressing

      This peach avocado salad makes for a perfect addition to a barbecue or summer picnic. It's made with fresh summer ingredients like peaches, lettuce, and tomatoes and requires no cooking!…

    • Kale and Mushroom Quinoa Bake in a baking dish
      Kale and Mushroom Quinoa Bake

      This kale and mushroom quinoa bake with Brussels sprouts and smoked Gouda cheese is a great vegetarian and gluten-free dish to meal prep for the week.

    • Shrimp Taco Lettuce Wraps on a plate
      Shrimp Taco Lettuce Wraps

      These shrimp taco lettuce wraps are a great, low-carb gluten-free alternative to traditional shrimp tacos. They're quick and easy to make when you're in a pinch, too! I love shrimp…

    « Kale and Mushroom Quinoa Bake
    Butternut Squash and Farro Salad »
    187 shares

    Reader Interactions

    Comments

    1. Amanda says

      November 12, 2019 at 9:02 pm

      5 stars
      I love how you used the red peppers to contain the eggs! That's such a nice touch. This recipe will definitely come in handy since I'm usually just making breakfast for myself. Thanks for sharing!

      Reply
    2. Jere Cassidy says

      November 13, 2019 at 1:51 pm

      5 stars
      I love this idea of cooking the egg in tomato sauce, sound delicious and I have to give this a try.

      Reply
    3. Stine Mari says

      November 14, 2019 at 9:38 am

      5 stars
      This shakshuka looks amazing! I love how you managed to make this delicious breakfast for one.

      Reply
    4. Kacie says

      November 14, 2019 at 9:58 am

      5 stars
      Mmm, you've just reminded me of how much I LOVE shakshuka. It's one of my favourite weekend brunch options. So hearty and nourishing.

      Reply
    5. Leanne says

      November 16, 2019 at 6:05 pm

      5 stars
      I've never made shakshuka but every time I see a recipe, I want to make it. It always looks so pretty, and it's perfect for weekend brunching! I don't think I'd be able to share this one!

      Reply
    6. Deborah says

      November 16, 2019 at 11:13 pm

      5 stars
      My husband is the cook in the family. I'm going to send this recipe to his email so he can make it for us. It looks divine and your pictures are so brilliantly bright! Love this!

      Reply
    7. Jacqui Debono says

      November 17, 2019 at 11:09 am

      5 stars
      We love Shakshuka for breakfast! I had it once in a really nice cafe somewhere, and have been addicted ever since! It's perfect for a weekend breakfast! Plus, I am trying to eat healthily, so this recipe ticks all the boxes for me!

      Reply
    8. Cathleen @ A Taste of Madness says

      November 17, 2019 at 12:36 pm

      5 stars
      I love that you provided the pronunciation. I am always worried that I am saying words wrong.
      My husband is leaving for a business trip soon, so I may just make this when I am alone. Looks so good!!

      Reply
    9. Chase says

      November 17, 2019 at 1:29 pm

      5 stars
      So easy and delicious. It's one of my favorite weekend breakfasts.

      Reply
    10. Jenni LeBaron says

      November 18, 2019 at 12:52 pm

      5 stars
      I love shakshuka so I completely appreciate that this one is built for one person because sometimes a whole huge batch is unnecessary and I just want to enjoy it on a weekday. Can't wait to try this out!

      Reply
    11. Kari Heron says

      November 18, 2019 at 2:53 pm

      I lived in Dubai for 7 years and just spent two whole months in the summer in Jordan so I love Middle Eastern food and Shakshouka is a family favourite. Will make at home for sure.

      Reply
    12. Emily says

      November 18, 2019 at 4:43 pm

      5 stars
      Shakshuka is one of my favorite meals, and I agree you can really enjoy it any time of day! I love this version for just one serving!

      Reply
    13. Katie says

      November 20, 2019 at 2:20 am

      This is great! I love Shakshuka but my husband isn't keen so a for one version is perfect!!

      Katie xoxo

      Reply
    14. Ramona says

      November 20, 2019 at 6:41 am

      5 stars
      I could start my day with this every day of the year. Absolutely delicious 😉

      Reply
    15. Lathiya says

      December 11, 2019 at 3:07 pm

      5 stars
      Never heard of shakshuka before but this sounds great dish. This looks so simple and easy yet delicious.

      Reply
    16. Debbie Curran says

      September 23, 2020 at 8:55 am

      5 stars
      I guess the pandemic hasn't been that bad because I had time to find and make your recipe. It. Was. Delicious!!! I used San Marzano tomatoes (2 with some of the sauce) instead of the fire roasted because that's what I had in the pantry and it was incredible! Thanks for creating this recipe for one 🙂

      Reply

    Share Your Thoughts Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey there!

    Alena cutting cucumbers on a cutting board

    Welcome to my tiny New York City kitchen!

    I'm Alena Kharlamenko - the registered dietitian, self-taught home cook, recipe developer, and taste taster behind the scenes here at Alena Menko Nutrition. Here you'll find healthy, and delicious recipes that are simple and quick to make.

    Learn more about me →

    Looking for a recipe?

    Categories

    Let's Connect!

    • Pinterest
    • Instagram
    • Facebook

    Recipes You've Been Loving Lately!

    spaghetti squash shrimp scampi in a bowl on white surface

    Spaghetti Squash Shrimp Scampi

    zucchini manicotti in a baking dish

    Zucchini Manicotti

    Vegetable Orzo Soup in a bowl

    Vegetable Orzo Soup

    Greek yogurt tuna salad in a bowl

    Tuna Salad with Greek Yogurt (No Mayo)

    Shrimp Taco Lettuce Wraps on a plate

    Shrimp Taco Lettuce Wraps

    Footer

    ↑ back to top

    About

    • Privacy Policy, Disclaimer, and Terms of Service

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Alena Menko