Shakshuka For One

5 from 1 vote

An easy and flavorful shakshuka for one recipe that you can whip up for breakfast or brunch in just 20 minutes.

Servings serving

Prep Time 5

Cook Time 15

Total Time 20

Equipment

Small frying pan 7 or 8 inch

Ingredients

½ tablespoon olive oil plus extra for brushing the bread
½ teaspoon minced garlic
¼ medium yellow onion diced
¼ medium red bell pepper diced
¾ teaspoon paprika
¾ teaspoon crushed red pepper flakes
¼ teaspoon cumin
¼ teaspoon ground coriander
2 pinches salt
7 ounces canned crushed tomatoes
1 large egg
1 pinch black pepper
1 ounce goat cheese crumbled, optional topping
Fresh cilantro chopped, optional topping
1 to 2 slices fresh bakery bread

US Customary - Metric

Instructions

Heat olive oil in a small frying pan over medium heat until shimmering. Add minced garlic and sauté until fragrant, about 30 seconds.
Next, add the diced onion and bell pepper to the pan. Sauté until slightly softened, about 3 to 5 minutes.
In the meantime, combine the paprika, crushed red pepper flakes, cumin, ground coriander, and 1 pinch of salt in a small bowl.
Once the veggies are cooked, sprinkle the seasonings over the peppers and onions and stir to combine. Then, stir in the crushed tomatoes.
Lower the heat and simmer for about 5 minutes, until the stew thickens slightly.
Next, make a well in the center of the frying pan. Crack the egg into the well, optionally breaking up the yolk with a fork if you prefer an over-medium or over-hard egg. Sprinkle with salt and pepper, then cover and cook for about 5 minutes until done to your liking.
While the egg cooks, lightly brush the bread with olive oil and place on a baking sheet. Broil on LOW for about 3 to 4 minutes, until lightly toasted.
Once the egg is cooked, serve shakshuka immediately, optionally topped with crumbled goat cheese and cilantro. Use the toasted bread to dip and scoop the stew.

Notes

Cooking tips:

Make sure to combine the seasonings in a bowl before you need them. If you add them all one by one to the pan, you’re going to end up significantly increasing the cook time on the veggies and they may end up too soft.
We like to break up the yolk before cooking the egg so we end up with more of an over-medium egg, without having to cook it for too long. If you cook the egg for more than 5 to 10 minutes, you risk drying out the stew and overcooking the peppers and onions. Keep an eye on the egg and cook it to your liking, making sure that the stew doesn’t overcook at the same time.

Author: Nicole Langdon

Calories: 413kcal

Course: Breakfast, Brunch

Cuisine: African, Middle Eastern

Keyword: black pepper, cilantro, coriander, crushed red pepper flakes, crushed tomatoes, cumin, egg, fresh bread, garlic, goat cheese, olive oil, paprika, red bell pepper, salt, single serving, yellow onion

Nutrition