Shakshuka for One

Shakshuka is a delicious yet simple baked dish of eggs poached in a sauce of tomatoes, olive oil, onion, garlic and spices. It’s the perfect comforting dish to make for breakfast, brunch, lunch or whenever for yourself at home.

The ingredients are items that you should already have in your fridge and pantry, so it’s great to whip up when you’re not sure what to make. In my recipe, I’ve paired it with some fresh avocado, feta and a few slices of toasted buttered bread so you can mop up all the tomato saucy goodness.

If you’d like to make it for more than just yourself, just double the recipe for 2 and so on and use a bigger pan to allow for the additional eggs.

Serves- 1
Ingredients- 10
Cooking time- 10 minutes
Skill Level - Easy AF


  • 1 Egg
  • 1/4 Tomato (not essential, but great if you have one to add another texture)
  • 3/4 cup of canned tomatoes
  • 1 tablespoon of tomato paste
  • handful of Feta
  • 1/2 an Avocado
  • 1/2 small onion
  • 3 sprigs of flat parsley
  • 1 clove of garlic
  • 1 generous pinch of dried chilli flakes
  • 1 pinch of cumin powder
Watch the process


  1. Pre-heat your oven to 220 degrees Celsius
  2. Finely chop your garlic clove, onion and roughly chop your tomato.
  3. Heat a small fry pan with some olive oil, and add in your garlic. Stir in the pan until just turning golden. Then add in your onion, cumin and tomato paste. Stir to combine, and fry off the tomato paste for 1 minute until the paste starts to infuse colour into the oil
  4. Add in your tomato, and stir to combine. Then add in your canned tomato and chilli flakes.
  5. Make a small well with your spoon in the middle of the pan, pushing the sauce out to the edges, and gently crack an egg into the well. Cook for 1 more minute on the stove
  6. Place the pan in your pre-heated open to finish cooking the egg. This will take around 2 minutes, or until the egg has turned from translucent to white. If you like runny yolks, pull it out straight away. If you don't like runny yolks, leave it in the oven a little longer until its no longer jiggly.
  7. Once out of the oven, sprinkle with as much feta as you like, add your avocado on top and garnish with some cut parsley. Season with flaky salt and pepper on top too.
  8. Serve with slices of buttered toast, and eat immediately!


Recipe FAQ's:

If I wanted to add some chorizo to this, when and how could I do it?

Good idea! You can add in chorizo, sausage or bacon if you wanted, or even mushrooms if you are wanting another meat free alternative. Add this after the garlic and onion so that the oil can render from the meat while your onion does the same. Then you would add in your tomatoes afterwards.

How many cm's is your little fry pan for this dish?

It's 17cm, but any similar size can work

Does it have to go in the oven, or can the egg just finish off on the stove?

Technically yes, but it doesn't have to. The reason you finish it off in the oven, is to finish cooking the eff that is sitting on top of the sauce. You need to place it into an oven to deliver heat to the top of the pan, but just the bottom via a stove. If you were to just continue cooking the pan on the stove, you may end up with an overcooked or burnt sauce and undercooked egg. If you don't have an oven, you can place a lid over the pan to steam the egg.

What kind of pan's can be used on both stove pot and ovens?

The most ideal pans that can be used in both are metal, aluminium, stainless steel, cast iron or ceramic. Do not use anything with a plastic handle unless it can be detached before placing into the oven. 





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