Recipes, Breakfast & Brunch

Easy Single Serving Shakshuka Recipe

One of the first recipes I had ever seen online when I decided to be a full time food blogger was shakshuka. Even though I had logged several years as a cook in a restaurant, I never heard of such this breakfast recipe. 

Shakshuka 1
Shakshuka 2

When it comes to food around the world, I only know a little bit about a lot. In fact, if anyone out there outside of a certified master chef says they know everything about food, they are full of it! I’ve learned more being a food blogger than I ever did in culinary school or in the restaurant industry, maybe because I now have more time to focus and less time worrying about prepping and serving customers.

Shakshuka 8

There are a few things out there that suggest shakshuka is a traditional Tunisian dish, but I was always taught that it was Israeli. Regardless, it is definitely a staple in Middle-Eastern and Mediterranean cuisine. There are also many ways to tweak the recipe by adding in different vegetables, herbs and cheeses. While it isn’t traditional to do this, I always say to make recipes your own and add in what you like, with a knowledge of how it was originally intended to be prepared. 

Shakshuka 9
Shakshuka 10

Once the shakshuka is finished, distribute it amongst the cocottes and crack an egg into each one. Season the tops a bit with salt and pepper and feel free to add on some cheese. I used halloumi cheese but feta, goat, parmesan, or even a queso fresco would be really good in there. Like I said earlier, get inspired and have fun when making recipes and add in ingredients that you like to enhance or tweak the flavors.  

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Simply finish off this easy shakshuka recipe with some fresh chopped herbs and a some more cheese and that’s it! You’ve got a delicious single serving shakshuka that is different from the same old breakfast recipes and is sure to be a hit at your table!

Easy Shakshuka Recipe

theinspiredhome.com
SERVINGS

8

INGREDIENTS
  • 1 tablespoon of olive oil
  • ½ peeled and small diced yellow onion
  • 4 finely minced cloves of garlic
  • Juice of 1 lemon
  • 1 each seeded and small diced red and yellow bell pepper
  • 8 roughly chopped assorted fresh tomatoes
  • 1 cup of water
  • 1½ teaspoons of cumin
  • 1 teaspoon of smoked paprika
  • ¼ cup of crumbled halloumi cheese
  • 8 eggs
  • 2 tablespoons total of finely minced parsley, chives, basil and oregano
  • Kosher salt and fresh cracked pepper to taste
DIRECTIONS
  1. Preheat the oven to 375°.
  2. Heat the olive oil in a medium size rondeaux and cook the onion and garlic until browned, about 10-12 minutes.
  3. Deglaze with the lemon juice and add in the bell peppers and sauté for 4 to 6 minutes.
  4. Add in the tomatoes and water and stew over medium-high heat for 20 minutes or until the sauce becomes thick.  Note: If the sauce is thin, stir in 1 teaspoon of tomato paste at a time until it is thick.
  5. Finish by stirring in the cumin, paprika, salt and pepper, and evenly transfer the mixture between 8 cocottes.
  6. Add an egg to the top of each shakshuka cocotte and evenly sprinkle on half of the crumbled cheese.
  7. Bake in the oven for 8-10 minutes or until the desired internal temperature of the eggs is achieved. 
  8. Garnish with the remaining cheese and chopped herbs.
  9. Serve hot. 

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