If you’re craving a vibrant, comforting dish that bursts with bold flavors and brings a little sunshine to your morning or brunch, this Shakshuka for Two Recipe is exactly what you need. Imagine perfectly poached eggs nestled in a rich, spicy tomato sauce infused with aromatic spices and fresh herbs — all cooked up quickly on your stovetop. It’s colorful, hearty, and just the right size for sharing an intimate meal without any leftovers getting lonely. Whether you’re a shakshuka veteran or trying it for the first time, this recipe offers a simple, satisfying way to enjoy a classic Middle Eastern and North African favorite anytime.
Ingredients You’ll Need
The magic of this Shakshuka for Two Recipe comes down to a handful of simple, fresh ingredients that work in harmony to create amazing flavor and texture. Each ingredient plays an essential role — from the sweetness of the bell pepper to the warmth of cumin, and the creaminess of feta cheese to the freshness of parsley, these components make the dish come alive.
- 1 tablespoon olive oil: The perfect base for sautéing and adding a subtle fruity richness.
- 1/2 small onion, finely chopped: Adds gentle sweetness and depth when cooked down.
- 1/2 red bell pepper, diced: Brings a vibrant color and mild crunch to balance the sauce.
- 2 cloves garlic, minced: Infuses the dish with its signature savory aroma.
- 1 teaspoon ground cumin: Gives a warm, earthy kick essential to authentic shakshuka.
- 1/2 teaspoon smoked paprika: Provides smoky depth that complements the tomatoes beautifully.
- 1/4 teaspoon crushed red pepper flakes (optional): Adds a gentle heat punch—skip if you prefer it milder.
- 1 (14.5 oz) can diced tomatoes: Creates the luscious, tangy tomato base for the eggs to swim in.
- 1/4 teaspoon salt: Enhances all the flavors and balances the acidity.
- 1/4 teaspoon black pepper: Brings subtle spiciness and complexity.
- 2 large eggs: The star protein, cooked just right for runny yolks and tender whites.
- 2 tablespoons crumbled feta cheese: Adds a salty, creamy finish that melts gently on top.
- 2 tablespoons chopped fresh parsley or cilantro: A fresh, herbal note to brighten every bite.
- Crusty bread for serving: Ideal for scooping up the sauce and eggs with every delicious mouthful.
How to Make Shakshuka for Two Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a medium skillet over medium heat. Add the finely chopped onion and diced red bell pepper, sautéing them gently for about 5 minutes until they soften and become fragrant. This forms the flavor foundation of your shakshuka, so take a moment to enjoy the aroma filling your kitchen.
Step 2: Add Garlic and Spices
Next, stir in the minced garlic along with ground cumin, smoked paprika, and the optional crushed red pepper flakes. Cook everything together for about 30 seconds, just until the spices release their wonderful aroma, ensuring the sauce will have that signature warmth and depth.
Step 3: Pour in Tomatoes and Season
Pour the canned diced tomatoes, including their juices, directly into the skillet. Season the mixture with salt and black pepper. Let it simmer uncovered for about 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly and all the flavors meld into a luscious, saucy base that’s begging for eggs.
Step 4: Crack Eggs and Cook
Make two small wells in the thickened tomato sauce and gently crack an egg into each one. Cover the skillet and let the eggs cook for 5 to 7 minutes, depending on your preferred yolk consistency. The whites should be set while the yolks stay just a little runny, delivering that silky texture that shouts comfort food.
Step 5: Finish with Feta and Herbs
Once the eggs reach your ideal doneness, remove the skillet from heat. Sprinkle crumbled feta cheese and plenty of chopped fresh parsley or cilantro on top. These final touches add incredible flavor contrasts and fresh vibrancy that take this Shakshuka for Two Recipe to the next level.
How to Serve Shakshuka for Two Recipe
Garnishes
Garnishing your shakshuka with crumbled feta and fresh herbs is a must, but feel free to add extras like sliced avocado for creaminess or a dollop of tangy yogurt for added richness. These little additions make every bite exciting and keep your taste buds happy.
Side Dishes
Serve your shakshuka alongside warm, crusty bread that’s perfect for scooping, or try pita bread for an authentic touch. For a more substantial brunch, pair it with a fresh green salad or roasted potatoes to round out the meal.
Creative Ways to Present
Present your shakshuka straight from the skillet for rustic charm, or portion it into individual ramekins for a fancy brunch twist. You can even serve it over a bed of sautéed greens or grains like quinoa to add texture and make it a complete, hearty meal.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from this Shakshuka for Two Recipe, store them in an airtight container in the refrigerator for up to two days. Keep the eggs and sauce together to maintain flavor, but be sure to reheat gently since eggs can become rubbery if overcooked.
Freezing
While the tomato sauce freezes beautifully, cooked eggs do not hold their texture well after freezing. For best results, freeze the sauce separately in a freezer-safe container for up to three months, then add fresh eggs when reheating.
Reheating
Reheat leftover shakshuka on the stovetop over low heat, stirring occasionally until warmed through. If you froze the sauce, thaw it overnight in the fridge and reheat before cracking in fresh eggs. This way, you get to enjoy the same delicious Shakshuka for Two Recipe any day you like.
FAQs
Can I make shakshuka without canned tomatoes?
Absolutely! Fresh tomatoes work wonderfully, especially in season. Just finely chop or blend them and simmer a little longer to thicken the sauce. It’s a fresh twist that keeps the essence of shakshuka intact.
How spicy should I make this Shakshuka for Two Recipe?
The spice level is totally up to you. If you love a little heat, keep the crushed red pepper flakes or add a pinch more. For a milder version, simply omit them. The other spices still give plenty of warmth and flavor.
Can I prepare shakshuka without feta cheese?
Yes, you can skip the feta if you prefer or need a dairy-free option. The sauce and eggs hold all the flavors beautifully on their own. You might try a sprinkle of nutritional yeast or a drizzle of tahini for some creaminess instead.
Is shakshuka suitable for gluten-free diets?
Definitely! Just skip the crusty bread or choose a gluten-free alternative to dip into the sauce, and your shakshuka remains a nourishing, gluten-free meal full of flavor.
Can I add other vegetables or proteins to this recipe?
Yes, shakshuka is super adaptable! Spinach, mushrooms, or zucchini work great sautéed into the sauce. For extra protein, cooked chorizo or sausage make a delicious addition before adding eggs.
Final Thoughts
There’s something truly special about sharing a warm skillet of shakshuka with someone you love, and this Shakshuka for Two Recipe is crafted perfectly for those moments. It’s easy, fresh, and packed with robust flavors that feel like a comforting hug on a plate. Give it a try soon — I promise it will brighten your mornings and maybe even become one of your favorite go-to meals!
Print
Shakshuka for Two Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian
Description
Shakshuka for Two is a delicious, easy-to-make Middle Eastern and North African breakfast or brunch dish featuring poached eggs in a flavorful, spiced tomato and bell pepper sauce. This vegetarian recipe is perfect for a cozy meal and pairs beautifully with crusty bread.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
Spices and Seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 1 (14.5 oz) can diced tomatoes
- 2 large eggs
- 2 tablespoons crumbled feta cheese
- 2 tablespoons chopped fresh parsley or cilantro
To Serve
- Crusty bread for serving
Instructions
- Heat the oil and sauté vegetables: Heat olive oil in a medium skillet over medium heat. Add the finely chopped onion and diced red bell pepper, sautéing for about 5 minutes until softened and fragrant.
- Add spices and garlic: Stir in the minced garlic, ground cumin, smoked paprika, and optional crushed red pepper flakes. Cook for another 30 seconds until the spices are fragrant.
- Add tomatoes and simmer: Pour in the canned diced tomatoes with their juices, season with salt and black pepper, and allow the sauce to simmer uncovered for 10 to 12 minutes, stirring occasionally, until it thickens slightly.
- Create wells and add eggs: Make two small wells in the thickened tomato sauce and gently crack an egg into each well.
- Cook eggs: Cover the skillet and cook for 5 to 7 minutes, until the egg whites are set but the yolks remain slightly runny.
- Finish and garnish: Remove the skillet from the heat, sprinkle the crumbled feta cheese and chopped fresh parsley or cilantro over the eggs and sauce.
- Serve: Serve immediately with warm crusty bread for dipping and enjoying the rich tomato and egg sauce.
Notes
- Substitute canned tomatoes with fresh tomatoes when in season for a fresher taste.
- Adjust the heat by increasing or omitting the crushed red pepper flakes to suit your spice preference.
- For added heartiness, try adding sautéed spinach or cooked chorizo before cracking the eggs into the sauce.
