Single-Serve Shakshuka

Shakshuka is a vibrant, flavorful dish that's perfect for breakfast, brunch, or even dinner. Traditionally made with poached eggs in a spiced tomato sauce, shakshuka is known for its hearty, comforting flavor.

I love making Shakshuka but somehow always end up with left-overs. Perhaps you could just store them in the fridge for later but if you're like me and would rather keep your fridge clutter free (and are also very likely to forget about those left-overs)- getting these increments down for a single serving is my ideal solution.

Here's how its made

This recipe starts with a base of olive oil and tomato paste, creating a rich, flavorful foundation. Tomato and garlic are added to build the sauce, giving it a fresh, sweet taste and an aromatic depth. The addition of garlic powder, paprika, and red pepper flakes adds complexity and a gentle heat that perfectly complements the sweetness of the tomatoes. The lentils bring a bit of texture and heartiness to the dish, making it satisfying without feeling too heavy.

To bring everything together, water is added to create a simmering sauce that the eggs will poach in. You’ll want to cook the sauce until it thickens slightly, ensuring the flavors meld together beautifully. Once the sauce is ready, eggs are gently cracked into the pan and poached right in the rich tomato mixture. The eggs cook to perfection, with the whites firm and the yolks runny, allowing them to mix with the savory sauce when you break into them.

Once the shakshuka is ready, finish it off with a sprinkle of fresh parsley and a generous crumble of feta for added creaminess and a salty kick. Serve with a slice of sourdough or your favorite toast to soak up all the flavorful sauce.

This single-serve shakshuka is a perfect balance of flavors and textures, offering a satisfying, flavorful meal for one without any waste. It’s quick, easy, and packed with bold spices and savory goodness, making it a great go-to dish for any time of day.

Lentils in Shakshuka?

Although lentils are not traditionally in Shakshuka, I love adding them into the sauce. They make for a nice added texture, thicken up the tomato sauce and also adds an extra bit of protein!