This easy single-serve shakshuka is the solo version of the hearty egg and tomato dish we all love. And not just because it has a fun name––because it’s so flavorful and gets you the fuel you need any morning.
This single-serve shakshuka is for when you want a solid savory breakfast or lunch without busting out a giant cast-iron for the whole family. It’s done in 15 minutes, one pan, and you can customize it to include any veggies you’d like, so what’s not to love about this?
In case you’ve been living like Patrick Star, shakshuka is a staple breakfast dish in Israeli cuisine, but it’s also eaten for lunch and dinner and actually originated from either Yemen or Tunis (North Africa). The name “shakshuka” means “all mixed up,” and that’s what it is! A bunch of veggies and eggs, all mixed up and traditionally served in the pan it’s made in along with some bread.
[The information above came from this link. Click to learn more!]
The Rundown
1. Pick your veggies. I used red bell pepper, red onion, carrot, mixed greens, and tomatoes, obviously.
2. Pick your spices and herbs. I kept it simple with garlic powder, paprika, cayenne, black pepper, and fresh basil.
3. Saute all veggies and spices, except for the tomatoes and greens.
4. Add tomatoes and greens, then make wells to crack the eggs.
5. Serve with toasty sourdough and avocado!
Easy Single-Serve Shakshuka
Ingredients
- 2 eggs
- ½ red bell pepper, diced
- ¼ red onion, chopped finely
- ½ carrot, chopped
- 1 handful mixed greens
- 1 cup tomato puree ~ 2 medium tomatoes
- 1 tbsp extra virgin olive oil
- ¼ tsp black pepper
- pinch of garlic powder
- pinch of paprika
- pinch of cayenne
- fresh basil for topping
Instructions
- Place one of your tomatoes in a small saucepan over the stove on medium heat for 10 minutes while you prepare your veggies. You can also omit this step and just opt for tomato puree from two raw tomatoes.
- Heat olive oil in small pan over medium heat.
- Saute onion, bell pepper, and carrot for a few minutes until soft.
- Add tomato paste, black pepper, spices, and greens. Let it bubble and thicken for around 3-4 minutes.
- Create two pockets and crack two eggs.
- Cover with a lid, reduce heat to low, and wait 3-4 minutes.
- Top with basil, avocado, and serve with sourdough!
Thank you for the recipe! I made this and it was fantastic! Turned out very beautifully. I love that it’s low salt. I made it without adding any salt since I’m on a kidney-friendly diet.
Wow I am so glad you enjoyed it and that it’s now a favorite! Thanks for the kind feedback 🙂
My kids tried this yesterday, a special breakfast they made for their dad on his birthday. I am not an egg person but this was the Best breakfast ever, period. We ran out of red pepper, so used green pepper, eleminated greens and added diced tomatoes instead of crush to give it a little texture. We used smoked paprika and that really inhanced the flavor to the next level. Cannot wait to try it again. This is going to add to our families favorites. thanks for sharing the recipe.