Shakshuka for One is the perfect savory breakfast (or quick dinner) when you’re craving something spicy, saucy, and deeply satisfying. This single-serve version features earthy mushrooms, sweet and hot peppers, and a fragrant tomato base seasoned with cumin, smoked paprika and turmeric — finished with a runny egg and crumbled feta for richness. Serve with crusty bread to mop up every bit of sauce.
Prep Time: 10 mins • Cook Time: 10 mins • Total Time: 20 mins
Servings: 1
Ingredients
- 2 tbsp 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 tsp kosher salt, or to taste
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/8 tsp ground turmeric
- 1/8 tsp dried oregano
- 1/8 tsp ground black pepper, plus more to taste
- 1 pinch cayenne pepper (optional)
- 1/2 cup tomato purée or sauce
- 1/4 cup water (or more as needed)
- 2 tbsp chopped fresh cilantro, divided
- 2 tbsp crumbled feta cheese, divided
- 1 large egg
- Pinch Aleppo chili flakes (optional)
- Sliced bread, for serving
Directions
Step 1 — Heat oil & sear mushrooms: Heat 1 tbsp olive oil in a small skillet over medium-high. Arrange sliced mushrooms in a single layer, sprinkle a pinch of salt and let them sear for about 3 minutes until nicely browned on the bottoms.
Step 2 — Add onion & peppers: Add the red onion and sliced peppers, season with another pinch of salt, and cook 1 minute more, stirring to combine.
Step 3 — Bloom the spices: Add cumin, smoked paprika, turmeric, oregano, black pepper and cayenne (if using). Cook, stirring, for 30–60 seconds to release the spice aromas.
Step 4 — Build the tomato sauce: Stir in the tomato purée and water, reduce to a simmer and let the sauce thicken slightly, 1–2 minutes. Stir in 1 tbsp cilantro and scatter half the feta over the sauce.
Step 5 — Poach the egg: Use the back of a spoon to make a shallow well in the center. Crack in the egg, reduce heat to medium-low, cover and cook until the white is set and the yolk is cooked to your liking (about 3–5 minutes for a somewhat runny yolk).
Step 6 — Finish & serve: Top with remaining feta, the last tablespoon of cilantro, a drizzle of the remaining olive oil and a pinch of Aleppo flakes if you like heat. Serve immediately with sliced bread.
Chef’s Note: The egg will carry residual heat from the sauce and continue to cook a bit after removal — pull it off a touch earlier if you want very runny yolk.
Nutrition (per serving — approximate)
Calories 530 • Total Fat 38g • Saturated Fat 8g • Cholesterol 203mg • Sodium 1291mg • Carbs 36g • Fiber 6g • Protein 16g