So, Why Shakshuka? (And Why Just for Me!)

You know that feeling when you’re hungry, but you’re almost too hungry to cook? Like, all you want is something warm and satisfying without dirtying half your kitchen or ending up with leftovers for a week (I’ve definitely overcommitted to “serves four” recipes before—big regret). That’s where this easy shakshuka for one comes in. I actually stumbled on this version after a very long day, inspired by the memory of that one breakfast in Tel Aviv years back—hot tomatoes, an egg, some bread. Glorious. Of course, I lacked half the ingredients and any actual plan, but hunger breeds creativity, right? Honestly, I’ve made this so many times now that it’s almost second nature. And, ok, maybe I eat it for dinner more than breakfast… no shame.

Why You’ll Want to Make This, Too

I make this when I’ve got about 20 minutes and a borderline-empty fridge. My family goes nuts for it if I ever bother to make a big batch (but they aren’t getting mine). Sometimes it’s because I crave that spicy-sweet combo; sometimes it’s because I’m down to one egg and a couple tired tomatoes. Plus, if you mess it up, it basically fixes itself after a minute—the egg just hides under the sauce, all cozy. The first time I tried shakshuka I forgot the cumin; tasted fine, but eh, not the same. Also, sometimes I try to get fancy and it backfires (looking at you, fennel seeds disaster). But simple is honestly best.

The Essentials (and a Few Shortcuts)

1 egg (mine are straight form the neighbor, but any will seriously do)
1 medium tomato, diced (or, I’ve used a small handful of grape tomatoes—works fine, or canned tomatoes if that’s all you’ve got)
1/3 bell pepper, chopped (but don’t stress—skip it if you need to, or use a spicy pepper instead, which I do if I want a real kick)
1/4 small onion, diced (red, yellow, even a shallot, whatever is lurking in your kitchen)
1 garlic clove, minced (or that jarred stuff, no judgment—my gran swore by fresh but eh)
1 tbsp olive oil (vegetable works if you’re out, but you lose a bit of magic)
1/2 tsp ground cumin (I sometimes go a little overboard, but start here)
1/2 tsp smoked paprika (plain is ok, but smoked is where it’s at)
Pinch of chili flakes – or none if you’re feeling tame
Salt & pepper, to taste (I once forgot salt, and boy was that bland)
Optional extras: feta crumbles, chopped parsley, or whatever looks good

Let’s Get Cooking (Don’t Panic If the Sauce Looks Weird)

Heat up the oil in the smallest skillet you own (if you don’t have one, use a saucepan; I do sometimes, and it works.. sort of), medium heat.
Add the onion and bell pepper; cook until they’re all soft and a bit golden—about 3-5 minutes? Who’s counting (oh right, me).
Toss in garlic, cumin, paprika, and chili flakes. Stir it around. If you catch a whiff that makes you sneeze, you’re doing it right.
Add in your tomatoes (or canned, or some magical tomato thing I haven’t tried). Let it bubble and soften for 6-8 minutes; this is when I usually sneak a taste, burn my tongue, and regret everything for a few seconds. If it gets too thick, splash a tiny bit of water in.
Make a little well in the sauce for the egg—push stuff aside with a spoon (not your finger; somehow I tried that once). Crack the egg in like you mean it. No shell bits, please.
Reduce heat so it’s more low than medium. Pop a lid on (a plate will actually do, just mind your fingers) and let the egg set—keep an eye! You want the white almost opaque and the yolk still runny (unless you’re one of those folks who likes it totally cooked; your call). Usually 4-6 minutes, or longer if you drift off into your phone like me.
Finish with salt, pepper, and any cheeky toppings you’ve got. Serve straight from the pan because the fewer dishes, the better, right?

Real Notes from My Experiments

Tomato paste? I tried a squeeze once; it sorta works, but feels too tangy on its own.
Once I used a splash of jarred salsa instead of tomatoes. It was weirder than I expected but still hit the spot.
If you use a bigger pan, the sauce gets too thin. Just crowd everything up in one cozy spot.

Variations I’ve Messed Up (Or Somehow Improved)

I’ve thrown in spinach to feel a bit healthier—works great.
Chickpeas? Yup, tossed ‘em in. Won’t win any awards, but it’s filling!
One time I tried cheddar on top. Not recommended… but feta or goat cheese is dreamy.
On second thought, I maybe wouldn’t do sweetcorn again. Tastes odd here.

Kit I Use (But You Don’t Need All of It)

Small nonstick skillet—mine’s ancient but loyal. If you haven’t got one, a saucepan (or even a mini baking tray in the oven; just watch the egg) can do the trick.
Chopping board & knife (I’ve used a bread knife in a pinch. Not ideal, but hey…)
A spatula or big spoon (or just the wooden spoon you always use for everything—guilty)
Lid or heat-safe-ish plate

Does This Keep? (Well…)

Technically you could store leftovers in the fridge, in an airtight container, and recook gently—probably best within a day. But let’s be honest, in my house it never lasts until lunch. Plus, I think it tastes better fresh, still bubbling, with bread to mop it up while you burn your tongue (again!)

How I Like to Serve It

Toasted sourdough is my weapon of choice, mostly because I always seem to have an end lurking. Pita works too, or even a chunky English muffin (bit rogue, but delicious). Some mornings I add extra chili flakes on top and parsley from my less-than-thriving window herb garden. Once in a blue moon, I go full English and stick a couple of breakfast sausages on the side. Don’t judge.

Lessons Learned Along the Way (Pro Tips, Sorta)

I once tried to cook the egg super fast… ended up with rubbery white and a bulletproof yolk. Don’t do it. Low and slow lets it set nicely.
If you forget to taste your sauce before adding the egg, you can’t really fix it after. Trust me.
Actually, I find it works better if you take the pan off the heat for a second after the egg goes in and then cover it—gentler, less likely to overcook. But your mileage may vary.

FAQ: Some (‘Odd’) Questions I’ve Gotten

Can I make this vegan?
Absolutely—just skip the egg and throw in some tofu chunks or chickpeas. Texture is different but the sauce still rocks.

Do I have to use cumin and paprika?
Not at all. I’ve forgotten them (twice), and while it misses some oomph, it’s still tasty.

Can I microwave it?
Sort of? The tomato sauce part works, but the egg goes rubbery quick. So, not my favorite. But desperate times…

How spicy should I make it?
Totally your call—I go heavy on the chili flakes if I’m feeling bold (or cold). But you do you, mate!

Can I double this?
Sure, but use a bigger pan and, honestly, keep an eye on the eggs so they don’t turn into scrambled tomato surprise. Happened once—lesson learned.

And, final random note: sometimes I eat this standing at the stove with a spoon in hand, because patience isn’t my strong suit after all. Enjoy!

Easy Shakshuka for One