If you’ve ever dreamed of waking up to a vibrant, comforting breakfast that feels like a warm hug, look no further than this Shakshuka for Two Recipe. Bursting with juicy tomatoes, fragrant spices, and gently poached eggs, it’s a simple yet stunning dish that transforms humble ingredients into a colorful, flavor-packed meal. Perfectly portioned for sharing, this recipe brings the rich culinary traditions of the Mediterranean straight to your stovetop, inviting you to savor every saucy bite together.
Ingredients You’ll Need
Getting this Shakshuka for Two Recipe just right is all about fresh, essential ingredients that each play a critical role in building layers of flavor, texture, and color. Each component is easy to find and makes a big difference in the final dish.
- Olive oil: Adds a fruity richness that forms the flavor base and gently sautés the veggies.
- ½ small onion (finely chopped): Brings sweetness and depth when softened.
- 1 small red bell pepper (chopped): Offers a pop of vibrant color and subtle sweetness.
- 2 cloves garlic (minced): Infuses the sauce with inviting aromatic warmth.
- 1 teaspoon ground cumin: Contributes an earthy, smoky character that defines shakshuka’s signature flavor.
- ½ teaspoon smoked paprika: Enhances smokiness and adds a mild heat and bold color.
- ¼ teaspoon crushed red pepper flakes (optional): Delivers a gentle kick for those who like a touch of spice.
- 1 (14.5 oz) can diced tomatoes (with juices): Creates the luscious, saucy tomato base that’s tangy and hearty.
- Salt and black pepper to taste: Balances and brightens all the flavors perfectly.
- 2–3 large eggs: The stars of the dish, adding creamy texture and protein.
- 2 tablespoons crumbled feta cheese (optional): Adds a salty, tangy finish that complements the tomatoes beautifully.
- Chopped fresh parsley or cilantro for garnish: Brings a fresh, herbal brightness to each bite.
How to Make Shakshuka for Two Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a medium skillet over medium heat. This warm, fruity oil creates the perfect environment to soften ½ a finely chopped small onion and 1 chopped small red bell pepper. Sauté these vegetables for 5 to 6 minutes until they become tender and lightly golden, setting the stage for the next flavorful steps.
Step 2: Add Spices and Garlic
Once your onions and peppers are soft, stir in 2 cloves of minced garlic along with 1 teaspoon of ground cumin, ½ teaspoon smoked paprika, and optionally, ¼ teaspoon crushed red pepper flakes. Let them cook together for about 30 seconds until you can smell the spices releasing their magical aroma — this step is crucial in building shakshuka’s distinctive personality.
Step 3: Simmer the Tomato Sauce
Pour in one 14.5-ounce can of diced tomatoes with their juices right into the skillet. Stir everything so the veggies and spices mingle with the juicy tomatoes. Let this simmer gently for about 8 to 10 minutes, stirring occasionally until the sauce thickens slightly and intensifies in flavor. Season with salt and black pepper to taste.
Step 4: Poach the Eggs
Using the back of a spoon, create 2 to 3 small wells in your tomato sauce and carefully crack an egg into each one. Cover the skillet with a lid and cook for 4 to 6 minutes. Your goal? Firm whites and beautifully runny yolks — but if you prefer firmer yolks, just cook a little longer.
Step 5: Finish with Cheese and Herbs
Remove the skillet from heat and sprinkle 2 tablespoons of crumbled feta cheese on top, if using, along with a generous handful of chopped fresh parsley or cilantro. The feta adds creamy saltiness, while fresh herbs brighten the whole dish. Serve immediately and enjoy this sunny, saucy masterpiece.
How to Serve Shakshuka for Two Recipe
Garnishes
To really elevate this Shakshuka for Two Recipe, fresh garnishes are key. Beyond the crumbled feta and herbs, consider a drizzle of good-quality olive oil or a sprinkle of za’atar spice to add an extra burst of flavor and a visually appealing finish. These touches turn your shakshuka into something truly special.
Side Dishes
Shakshuka is wonderful on its own, but pairing it with warm, crusty bread or fluffy pita is essential for scooping up that rich tomato sauce. For a more filling meal, serve alongside a simple green salad or roasted vegetables. These sides complement the dish’s bold flavors and make for a balanced, satisfying brunch or dinner.
Creative Ways to Present
Want to impress? Try serving your Shakshuka for Two Recipe in individual cast iron skillets or rustic shallow bowls right on the table. This communal style is inviting and highlights the dish’s homestyle charm. You can also add toppings like sautéed spinach, olives, or cooked chorizo for an unexpected twist that elevates both taste and presentation.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply transfer the shakshuka to an airtight container and refrigerate for up to two days. Keep the eggs nestled in the sauce to maintain moisture and flavor. Reheat gently to avoid overcooking the eggs.
Freezing
This Shakshuka for Two Recipe is best enjoyed fresh, but you can freeze the tomato sauce base without eggs. Store the sauce separately in a freezer-safe container for up to three months. When ready to eat, thaw, reheat, and crack fresh eggs in for poaching.
Reheating
Reheat your leftovers slowly over low heat on the stovetop or in the microwave, uncovered, to prevent eggs from becoming rubbery. Adding a splash of water or broth helps loosen the sauce and keeps everything moist and delicious.
FAQs
Can I make shakshuka without canned tomatoes?
Absolutely! Fresh tomatoes can be used instead, preferably ripe and juicy. You’ll want to peel and chop them finely, then cook longer to achieve a rich sauce. However, canned tomatoes offer consistency and convenience that make this recipe quick and easy.
How do I know when the eggs are perfectly cooked?
Look for firm whites that hold their shape but still have runny yolks that gently wobble when you shake the pan. If you prefer your yolks hard, just cover and cook a bit longer until they reach your desired firmness.
Can I add meat or other veggies?
Definitely! Shakshuka is versatile, so feel free to mix in sautéed spinach, olives, or cooked chorizo for added flavor and heartiness. These additions can turn your breakfast into a rich, savory feast.
Is shakshuka gluten-free?
Yes! The dish itself contains no gluten, making it perfect for gluten-free diets. Just be mindful of what you serve alongside — choose gluten-free bread or skip the bread altogether if needed.
What’s the best bread to serve with shakshuka?
Crusty, rustic breads like baguette or sourdough are perfect for soaking up sauce. Warm pita or flatbreads are traditional and equally delicious, adding a soft textural contrast to the dish.
Final Thoughts
This Shakshuka for Two Recipe is a celebration of simple, wholesome ingredients brought together in a way that’s vibrant, nourishing, and downright comforting. Whether you’re looking for a cozy weekend brunch or a quick dinner that feels special, this dish delivers all the warmth and flavor you could ask for. So, gather your favorite person, grab a skillet, and dive into this beautiful blend of sauce, spices, and eggs — you’ll be hooked from the very first bite.
Print
Shakshuka for Two Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian, Gluten Free
Description
A vibrant and flavorful Middle Eastern and North African breakfast dish, Shakshuka for Two features eggs poached in a spicy tomato sauce with bell peppers, onions, and aromatic spices. This easy, nutritious meal is perfect for a cozy brunch and is enhanced with optional crumbled feta and fresh herbs.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- ½ small onion, finely chopped
- 1 small red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 (14.5 oz) can diced tomatoes with juices
- Salt and black pepper, to taste
- 2–3 large eggs
- 2 tablespoons crumbled feta cheese (optional)
- Chopped fresh parsley or cilantro, for garnish
Instructions
- Prepare the vegetable base: Heat olive oil in a medium skillet over medium heat. Add the chopped onion and red bell pepper, sautéing for 5 to 6 minutes until they are soft and fragrant.
- Add spices and garlic: Stir in the minced garlic, ground cumin, smoked paprika, and crushed red pepper flakes if using. Cook for about 30 seconds until the mixture becomes aromatic, taking care not to burn the garlic.
- Cook the tomato sauce: Pour in the canned diced tomatoes with their juices. Simmer the sauce for 8 to 10 minutes, stirring occasionally, until it thickens slightly. Season with salt and freshly ground black pepper to taste.
- Poach the eggs: Create 2 to 3 small wells in the tomato sauce using a spoon and gently crack an egg into each well. Cover the skillet with a lid and cook the eggs over medium heat for 4 to 6 minutes, or until the egg whites are set but yolks remain runny. Adjust cooking time if firmer yolks are preferred.
- Finish and serve: Remove the skillet from heat. Sprinkle the crumbled feta cheese and chopped fresh parsley or cilantro over the top. Serve immediately with crusty bread or warm pita to soak up the delicious sauce.
Notes
- For additional flavor and texture, customize with sautéed spinach, olives, or cooked chorizo.
- Use crushed tomatoes instead of diced for a smoother sauce consistency.
- Adjust the level of heat by increasing or omitting the crushed red pepper flakes.
- The recipe is naturally gluten-free without bread; omit feta to make it low lactose.
