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Easy One-Pan Single-Serving Shakshuka

Introducing our one-pan Shakshuka for a single serving, the ultimate recipe for a quick, customizable, and satisfying meal. The Shakshuka for breakfast or late brunch stands out because of achieving the perfect egg doneness, creative customization, and a burst of flavor in every bite.

Woman hand with a piece of break soaking in a soft egg in shakshuka.

Perfect for a single serving, this quick and easy recipe of shakshuka is your ideal companion for a hassle-free breakfast, brunch or even lunch. It’s a dish that promises simplicity without compromising on taste, using ingredients that are likely already in your pantry.

In the bustling rhythm of urban life, finding time to cook can be a challenge. That’s where this one-pot meal comes into play.

With only 10 minutes of prep time and a 15-minute cook time, this recipe is a testament to efficiency and flavor.

You’ll love how common ingredients like onion, garlic, bell pepper, and tomato sauce come together with a sprinkle of Italian seasonings and a dash of cumin seeds, culminating in a delicious egg nestled in a savory sauce.

This one-pan personal meal is more than just a quick fix; it’s a versatile canvas for your culinary creativity. Customize your individual Shakshuka by adding your favorite veggies or giving it a spicy kick.

Whether you will serve it for breakfast, lunch, or dinner, this dish adapts to your schedule and taste, proving that a single-serve meal can be both effortless and extraordinary.

Let’s dive in!

🌟 Recipe Tips

  • Quality of Ingredients: Since this dish uses simple ingredients, their quality will significantly impact the taste. Opt for fresh vegetables and high-quality tomato sauce. The freshness of your eggs is also crucial for the best texture.
  • Spice Balance: Shakshuka is all about the balance of flavors. Be mindful of the amount of Italian seasonings and cumin seeds you use. Start with a small amount and adjust according to your taste. Remember, you can always add more, but you can’t take it out once it’s in.
  • Cooking the Egg: The key to a perfect Shakshuka is in how the egg is cooked. You’re aiming for a runny yolk but set whites. Create a small well in the sauce and crack the egg into it. Cook on a low-medium heat and cover the pan to ensure even cooking.
  • Consistency of the Sauce: Your Shakshuka’s sauce should be neither too thick nor too runny. If it’s too thick, add a little water. If it’s too thin, let it simmer for a few extra minutes before adding the egg.
  • Customization: Don’t hesitate to add your twist to the recipe. If you enjoy a bit of heat, throw in some chili flakes. Love greens? Spinach or kale can be a nutritious addition.

🥘 Ingredients & Substitutes

Marinara sauce, onion, egg, bell pepper, garlic and aromatic herbs.
  • Onion adds a depth of flavor and sweetness once it’s caramelized. If you’re out of onions, shallots or leeks can step in. They both bring a similar sweetness and a subtle difference in flavor, making your Shakshuka equally delightful.
  • Garlic infuses a pungent, aromatic quality that’s hard to replicate. However, if you’re in a pinch, a small amount of garlic powder or minced jarred garlic can come to the rescue. They’ll provide that essential garlic flavor, albeit slightly different in intensity.
  • Bell Pepper contributes to the texture and sweetness of the dish. If bell peppers are missing from your fridge, try using diced tomatoes or zucchini. They won’t mimic the exact taste but will add a comparable freshness and texture.
  • Tomato Sauce is the base of the Shakshuka, providing moisture and tanginess. No tomato sauce? Tomato paste diluted with water or canned diced tomatoes can save your dish. They’ll still bring that tomatoey goodness, albeit with a slight texture variation.
  • Italian Seasonings offer a complex herbaceous flavor. If you’re out of this blend, a mix of dried basil, oregano, and thyme can fill in. These herbs echo the flavor profile of Italian seasonings, maintaining the dish’s aromatic essence.
  • Egg is the star, adding protein and richness. For a vegan alternative, try silken tofu. It won’t replicate the egg’s texture but will add a similar protein punch and creaminess to the dish.
  • Ground Cumin provide a warm, earthy note. In their absence, ground cumin or a pinch of curry powder can be used. These substitutes will still bring a warm depth, though with a slightly different flavor profile.

👩‍🍳 Directions

First, get all your vegetables ready, then we’ll move on to the cooking part. Wash and clean the vegetables thoroughly. Finely dice the onion, garlic, and bell pepper.

Take a thick-bottomed, non-stick pan to ensure even heat distribution. Pour about 1 teaspoon of olive oil into the pan and heat it over medium heat. Add the finely chopped onion and garlic, and cook for about 3 minutes, stirring occasionally.

Caramelized onions with aromatic herbs in a pan on the stove.

Add the spices. I used chili pepper, a mix of Italian herbs, and cumin. Continue cooking and stirring until the onion becomes translucent, which should take about another 3 minutes.

Caramelized onions with aromatic herbs in a pan on the stove.

Add the finely chopped bell pepper and keep stirring while cooking over medium heat until the pepper softens, which should take about 4 minutes.

Adding chopped bell peppers over caramelized onions.

Once the bell pepper is soft, add tomato sauce. I used passata, but you can also use canned chopped tomatoes or any other tomato sauce that you prefer.

Quick Note:

If it’s summer, I encourage you to use fresh tomatoes, but keep in mind they will need to cook longer until they soften. Mix well and add about 2-3 tablespoons of water to create a smoother sauce. Then cover with a lid and let it simmer for about 5 minutes.

Adding tomato sauce over cooked vegetables in a pan.

When the sauce is ready, make a well in the center and crack an egg into it.

Cooking shakshuka with an egg in a one pan.

Cook over medium to high heat under a lid for about 2 minutes until the egg white sets but the yolk remains runny.

Quick Note:

Be careful not to overcook the egg. The charm of this dish lies in the runny yolk.

Cooking shakshuka with an egg in a one pan.

Once the egg is cooked to your liking, serve immediately, garnished with fresh herbs. I like coriander, but you can choose any herbs you prefer.

Enjoy it hot and runny with a slice of bread.

Perfectly cooked egg in a white plate with shakshuka.

🍴 How to Double the Recipe:

To double this one-pan Shakshuka recipe, simply double each ingredient: use two onions, two cloves of garlic, two small bell peppers or a larger one, and so on. However, be mindful of the size of your skillet; you’ll need a larger one to accommodate the increased volume.

When it comes to the eggs, make sure there’s enough space in the pan to create individual wells for each egg to ensure they cook evenly. Adjust the seasoning to taste, as sometimes doubling ingredients requires a slight tweak in spices for the perfect balance of flavors.

Lastly, the cooking time might increase slightly, especially for the sauce to reach the desired consistency, so keep an eye on your skillet.

🍽️ Servings

Mediterranean Delight Platter

  • Components: Serve the Shakshuka with a side of warm pita bread, a scoop of creamy hummus, and a fresh cucumber-tomato salad dressed with olive oil and lemon juice.
  • Presentation: Place the Shakshuka in the center of a large plate or shallow bowl. Arrange the pita slices and hummus on one side, and the cucumber-tomato salad on the other. Garnish with a sprinkle of paprika on the hummus and fresh cilantro over the Shakshuka.
  • Occasion: This platter is perfect for a refreshing and filling lunch or dinner, especially suitable for those who love bold, Mediterranean flavors.

Hearty Whole-Grain Toast Pairing

  • Components: Accompany your Shakshuka with a slice of toasted whole-grain bread, lightly buttered or drizzled with olive oil. Add a side of mixed greens tossed in a light vinaigrette.
  • Presentation: Lay the toasted bread next to the Shakshuka, slightly overlapping. Place the salad in a small bowl or on the edge of the plate. A sprinkle of sesame seeds on the bread can add a pleasant texture.
  • Occasion: Ideal for a wholesome breakfast or a light yet satisfying dinner. The whole grains offer added nutrition and will keep you feeling full longer.

Rustic Country Brunch

  • Components: Enhance your Shakshuka with slices of grilled chorizo or sausage, a serving of roasted potatoes, and a dollop of sour cream or Greek yogurt on top.
  • Presentation: Serve the Shakshuka with the grilled sausage slices on the side, and the roasted potatoes in a small dish. Add the dollop of sour cream or yogurt directly on top of the Shakshuka, garnished with a sprinkle of chives.
  • Occasion: Perfect for a weekend brunch or a special occasion. This combination provides a hearty, satisfying meal with a rustic charm.

🍽️ Variations

Spicy Mexican Shakshuka

Add chopped jalapeños, black beans, and corn to the base. Replace Italian seasonings with a blend of chili powder, cumin, and paprika. Serve it with a side of warm tortillas and a sprinkle of cilantro.

This variation is perfect for those who enjoy a kick of heat and Mexican flavors in their meals.

Cheesy Italian Shakshuka

Incorporate chopped spinach and mushrooms into the sauce. Top with mozzarella and parmesan cheese during the last few minutes of cooking.

Then serve alongside garlic bread or over a bed of cooked pasta.

It is perfect for a comforting dinner option, blending the warmth of Shakshuka with the heartiness of Italian cuisine.

Middle Eastern-Inspired Shakshuka

Add a teaspoon of harissa paste and a sprinkle of sumac to the sauce for an authentic Middle Eastern flavor. Include chickpeas for added protein.

Serve with a side of pita bread and a drizzle of tahini.

This option is perfect for a flavorful lunch or dinner, offering a taste of Middle Eastern spices and textures.

Green Veggie Shakshuka

Use a mixture of green vegetables like zucchini, asparagus, and green peas. Season with fresh herbs like basil or dill.

Serve it with a slice of multigrain toast and a dollop of goat cheese on top.

It is perfect for a healthy and refreshing breakfast or brunch, packed with green goodness.

Seafood Shakshuka

Add shrimp or chunks of firm fish like cod to the sauce in the last few minutes of cooking, allowing them to cook gently in the sauce.

Serve with a side of crusty bread to soak up the flavorful sauce.

It is perfect for a luxurious dinner option for seafood lovers, combining the simplicity of Shakshuka with the richness of seafood.

❄️ Storage


  • Duration: Shakshuka can be refrigerated for up to 2-3 days. The flavors often meld and intensify when left overnight.
  • Instructions: Store in an airtight container to maintain freshness and prevent the absorption of other flavors from the fridge.
  • Consideration: If the eggs are fully cooked, they will harden slightly when chilled. For best results, consider making the sauce ahead and adding fresh eggs when reheating.


  • Duration: You can freeze Shakshuka sauce (without the eggs) for up to 2 months.
  • Container: Use a freezer-safe container. Leave some space at the top as the sauce may expand when frozen.
  • Consideration: Freezing with eggs is not recommended as the texture of the eggs can change significantly.

Thawing and Reheating

  • Thawing: Thaw overnight in the refrigerator if frozen. For a quicker option, you can use the defrost setting on your microwave.
  • Reheating: Reheat in a skillet over medium heat. If the sauce is too thick, add a little water to bring back its original consistency. For a fresh egg, create a well in the warm sauce and crack an egg into it, allowing it to cook until the whites are set but the yolk is still runny.

Additional Tips

  • Sauce Separation: The tomato sauce may separate slightly when frozen and thawed. Stir well when reheating to recombine the ingredients.
  • Avoid Microwaving Eggs: If your Shakshuka already has eggs in it, avoid microwaving as this can make the eggs rubbery. Instead, gently reheat in a pan.

By following these storage instructions, you can enjoy your Shakshuka at its best, even after a day or two. Remember, Shakshuka is a versatile dish, so feel free to refresh it with new ingredients upon reheating for a varied and delightful meal.

🤔 FAQs

How Do I Store Leftover Ingredients Like Half an Onion or Bell Pepper?

Store any leftover ingredients in airtight containers or resealable bags in the refrigerator. Chopped onions can last up to a week, while sliced bell peppers can stay fresh for about 3-4 days. They can be used in salads, sandwiches, or as part of a stir-fry in subsequent meals.

Is It Possible to Make Shakshuka for Breakfast and Take It to Work for Lunch?

Certainly! Prepare your Shakshuka in the morning and store it in an airtight container. When lunchtime comes, simply reheat it gently, preferably in a microwave or on a stovetop. If the sauce thickens, add a little water to adjust the consistency. Keep in mind that the fried egg will harden and will lose its texture.

What Are Some Protein Options If I Want to Make This Recipe Without Eggs?

For a protein-packed alternative to eggs, you can add tofu, especially silken tofu, as it mimics the soft texture of eggs. Beans, like chickpeas or black beans, are also great for added protein and fiber.

What’s the Best Way to Reheat Shakshuka If I Have Leftovers?

Reheat Shakshuka gently over medium heat in a skillet. If the sauce has thickened, you can add a splash of water to bring it back to the right consistency. It’s best to add a fresh egg while reheating if you want to maintain the texture and flavor of the original dish.

How Can I Utilize Leftover Tomato Sauce?

Leftover tomato sauce can be used in a variety of ways. You can make a quick pasta dish, use it as a base for a pizza, or even incorporate it into soups or stews. Store it in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.

📔 Recipe Card:

Perfectly cooked egg in a white plate with shakshuka.

Easy One-Pan Shakshuka for a Single Serving

Elevate your culinary creativity with this versatile single-serving Shakshuka. Adapt it to your schedule and taste for an effortless yet extraordinary meal.
5 from 1 vote
Prep Time 3 mins
Cook Time 17 mins
Total Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 1
Calories 195 kcal


  • 1 teaspoons Olive Oil
  • 1 onion small
  • 1 clove Garlic
  • teaspoon Italian Seasoning
  • ¼ teaspoon Ground Cumin
  • Chili pepper
  • ½ piece Bell pepper
  • ½ cup Tomato Sauce
  • Salt
  • Black Pepper
  • 1 Egg


  • Prep Vegetables: Dice onion, garlic, and bell pepper.
  • Cook Aromatics: In a non-stick pan, heat olive oil over medium heat. Add onion and garlic, cook for 3 minutes.
    1 teaspoons Olive Oil, 1 clove Garlic, 1 onion
  • Add Spices: Include chili pepper, Italian herbs, and cumin. Cook until onion is translucent, about 3 minutes.
    ⅓ teaspoon Italian Seasoning, ¼ teaspoon Ground Cumin, Chili pepper, Salt, Black Pepper
  • Cook Bell Pepper: Add bell pepper, stir and cook until softened, roughly 4 minutes.
    ½ piece Bell pepper
  • Add Tomato Sauce: Stir in tomato sauce. If using fresh tomatoes, cook longer. Add 2-3 tbsp water for a smoother sauce. Cover and simmer for 5 minutes.
    ½ cup Tomato Sauce
  • Add Egg: Make a well in the sauce, crack an egg into it. Cook covered on medium-high heat for 2 minutes, until egg white sets but yolk is runny.
    1 Egg
  • Serve: Garnish with fresh herbs and serve hot with bread (optional).


  • Customization is Key. Don’t hesitate to get creative with this Shakshuka recipe. Feel free to add your favorite vegetables, spices, or even cheese for a personalized twist that suits your taste buds.
  • Egg Doneness: The key to a perfect Shakshuka is achieving the right egg doneness. To maintain a runny yolk and set whites, cook the egg over low-medium heat, and cover the pan to ensure even cooking.
  • Texture Matters: While bell peppers are traditional, you can experiment with other vegetables for different textures. Try zucchini, mushrooms, or even spinach to add variety.
  • Serving Suggestions: Pair your Shakshuka with warm pita bread, crusty toast, or a side salad for a complete meal. Don’t forget the garnishes like fresh herbs or a drizzle of olive oil for that final touch.
  • Leftovers: If you have leftovers, store them in an airtight container in the refrigerator. Reheat gently in a skillet and consider adding a fresh egg for the best texture. Shakshuka can also be enjoyed cold as a flavorful dip.
  • Make-Ahead Sauce: You can prepare the tomato sauce ahead of time and refrigerate it. When ready to eat, heat the sauce in a skillet, create a well, add an egg, and cook for a quick meal.


Calories: 195kcalCarbohydrates: 22gProtein: 9gFat: 9gSaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 652mgPotassium: 740mgFiber: 5gSugar: 12gVitamin A: 2651IUVitamin C: 94mgCalcium: 92mgIron: 3mg
Keyword Eggs, Tomato, Vegetable
Tried this recipe?Let us know how it was!

Your Turn

We would love to hear about your Shakshuka experience! If you enjoyed this recipe or added your unique twist to it, please take a moment to rate it and share your thoughts in the comments below. Your feedback and suggestions can be incredibly helpful to others looking to explore the delicious world of Shakshuka. Happy cooking!

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