shakshouka for one

Shakshouka for One

Shakshouka doesn’t roll off the tongue when you try to say it.  Maybe it’s a Middle Eastern market?  Or a new folk dance?  It is Middle Eastern spicy poached eggs, either Tunisian or Israeli (depending who you ask, or which ingredients you use). If you make it with onions and bell peppers, it’s Israeli.  On the other hand, if you serve it up with feta or potatoes then it’s Tunisian.

This shakshouka for one recipe is actually two recipes that I mind melded together (one from column A and one from column B) to get what I wanted.

Also, for some reason, I thought it had spinach.  So, I washed and chopped 1/4 C of spinach. Only to find out there was no spinach in either recipe.  I added it anyway. Why waste perfectly good spinach? Besides it adds extra color and flavor, which I think worked out well.

The real recipe ingredients are poached eggs, tomato, onions, bell peppers, and some cayenne for kick.

I’m calling it lunch here, but it works well as a light dinner too. You can put the whole thing together in only 20 or 25 minutes.

So, easy, and no fussing. The hardest part is making sure you don’t break the egg yolks.

Serve it with lots of crusty bread to sop up the sauce.

Shakshouka for One

Prep Time: 5 minutes

Cook Time: 25 minutes

Category: entree

Cuisine: Middle Eastern

one serving

shakshouka for one

Israeli, Tunisian, I've even seen a Chinese version of the same idea. Whatever your preference, this meal looks like you worked really hard (even though you didn't).


  • 1 T olive oil
  • 1/2 onion, chopped (about 1/2 cup)
  • 1 clove garlic, chopped
  • 1/4 tsp cumin
  • generous pinch cayenne
  • 2 mini orange bell peppers, chopped
  • 1/4 C pureed tomatoes
  • 2 T water
  • salt to taste
  • 2 eggs
  • 1/4 C chopped spinach


  1. Heat oil in a medium size frying pan over medium heat. Add the onion, and cook, stirring every once in a while. The onion should be soft and slightly browned (about 5 minutes).
  2. Add the chopped garlic, cumin, cayenne, and chopped bell peppers.
  3. Cook, stirring, until the garlic gets soft. This should take another minute or two.
  4. Add the tomatoes and the water to the pan. Turn the heat down to low and simmer until it gets a bit thick.
  5. After the mixture has cooked about 10 minutes, season with salt.
  6. Carefully break the eggs over the tomato mixture. Cook until the whites set (this should be about 5 minutes). Spoon the sauce over the white part of the eggs. Be careful not to break them.
  7. Sprinkle the spinach over the eggs and cook for a minute.
  8. Using a spatula, carefully lift the shakshouka from the pan onto a plate.

Substitutions and Variations for Shakshouka for One

  • Slice and fry up a potato in some olive oil, then proceed with the rest of the recipe
  • Add some sliced spicy sausage (merguez would work beautifully)
  • Sprinkle it with some feta cheese
  • If you do break the eggs, just scramble them

More Egg Recipes

Egg and Tomato Gratin for One Person

Cherry Tomato Basil Frittata

Egg Chili Cheese Burrito Recipe

Spinach and Egg Frittata for One Person


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