This single-serving shakshuka is perfect for those mornings when you're tired of cereal and yearn for a hearty dish that will keep you satisfied well into the day, bringing you immense joy and contentment. Don't forget to accompany it with bread to soak up every last drop of the flavorful tomato, pepper, and mushroom sauce, along with the delectable, ideally slightly runny, yolk.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
1
Jump to Nutrition Facts
It has been quite some time since we shared our original shakshuka recipe. In addition to demonstrating how quick and simple it is to prepare for one person, I wanted to ensure that those who may not have encountered this recipe before understand that shakshuka is a culinary delight. There's something truly special about dipping bread or toast into a soft egg, but when that egg is nestled in a spicy, fragrant tomato-pepper sauce, the experience reaches new heights.
Whether or not you have a garden, shakshuka provides ample motivation to start one. This dish is perfect for utilizing a variety of fresh seasonal produce. Tomatoes, peppers, and herbs are among the easiest plants to cultivate, even for beginners, and they find their ideal destination in this recipe. And when you're taking a break from shakshuka, these ingredients can also be used in other dishes like frittatas, for which we have plenty of recipe videos. Regardless of the ingredients you choose to incorporate, shakshuka's global acclaim is well-deserved, and I sincerely encourage you to give it a try soon. Enjoy!
Ingredients
- 2 tablespoons olive oil, divided
- 2 button mushrooms, sliced
- 1/4 cup sliced red onion
- 1/2 cup sliced hot peppers and/or sweet peppers
- 1/4 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon dried oregano
- 1/8 teaspoon ground black pepper, plus more to taste
- 1 pinch cayenne pepper
- 1/2 cup tomato puree or sauce
- 1/4 cup water, or more as needed
- 2 tablespoons chopped fresh cilantro, divided
- 2 tablespoons crumbled feta cheese, divided
- 1 large egg
- 1 pinch Aleppo chili flakes (optional)
- sliced bread to serve alongside
Directions
- Add 1 tablespoon olive oil to a small pan or skillet.
- Place mushrooms in a single layer in the skillet, and sprinkle with a pinch of salt. Top with onions, then peppers, and another pinch of salt.
- Place on medium high heat, and wait for mushrooms to start sizzling. Cook until bottoms of mushrooms are nicely browned, about 3 minutes, and then stir everything together and cook for 1 minute more.
- Add cumin, paprika, turmeric, oregano, black pepper, and cayenne and cook, stirring, for another 30 to 60 seconds. Stir in tomato puree and water, and wait for mixture to simmer. Stir in cilantro, and scatter over half the feta.
- Use a spoon to make a well in the center, and transfer in the egg. Reduce heat to medium low, cover, and cook until the egg is done to your liking, 3 to 5 minutes.
- Serve immediately topped with Aleppo chili flakes, and the remaining olive oil, feta, and cilantro, with bread on the side.
Chef's Note
Egg can be undercooked, since it will continue to cook a bit more in the hot sauce after it is removed from heat.
Nutrition Facts (per serving)
| 530 | Calories |
| 38g | Fat |
| 36g | Carbs |
| 16g | Protein |
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