Shakshuka for Two Recipe
If you’re searching for a breakfast or brunch that’s both soulful and utterly fuss-free, Shakshuka for Two should be at the very top of your must-make list. Imagine cozying up with a skillet brimming with eggs poached in a bubbling spiced tomato sauce, topped with creamy feta and shreds of fresh parsley. This dish delivers warmth, bold flavors, and a little bit of adventure with every bite—perfect for laid-back weekend mornings, or any time you want to treat yourself and someone you love to a mini culinary getaway. Shakshuka for Two captures the heart of Middle Eastern comfort food in a way that’s just right for sharing.
Ingredients You’ll Need
Simple pantry staples come together here, and the magic lies in how each ingredient brings its own sparkle. From the luscious tomatoes to the smoky spices and creamy feta, every component in Shakshuka for Two plays a unique role in building flavor, texture, and visual appeal.
- Olive oil: This forms the foundation and helps the veggies soften and release their natural sweetness.
- Yellow onion: Finely chopped for a milder bite, it anchors the sauce with gentle aromatics.
- Red bell pepper: Adds a vibrant color and natural sweetness that balances the tangy tomatoes.
- Garlic: Minced and fragrant, lending punchy flavor that wakes up the whole skillet.
- Ground cumin: Earthy and toasty, cumin gives Shakshuka for Two depth and warmth.
- Smoked paprika: This spice brings a subtle smokiness that takes the sauce to the next level.
- Ground coriander: Lends bright, citrusy notes that keep the dish lively.
- Crushed red pepper flakes (optional): For those who like a little kick, these boost the heat beautifully.
- Diced tomatoes (14.5 oz can): The saucy base, offering rich tomato flavor and a touch of acidity.
- Tomato paste: Intensifies the tomato taste for a hearty, thick sauce.
- Salt and pepper: Essential for rounding out and highlighting all the flavors.
- Large eggs: The stars of Shakshuka for Two, poaching right in the tangy, spiced sauce.
- Crumbled feta cheese: Brings creamy, salty pops that finish the dish perfectly.
- Chopped fresh parsley or cilantro: Adds a final burst of freshness and color.
How to Make Shakshuka for Two
Step 1: Sauté the Vegetables
Start by heating the olive oil in a medium skillet over medium heat. Toss in the chopped onion and diced red bell pepper. This simple step is where the foundation of flavor begins—the onion softens and becomes slightly sweet, while the bell pepper infuses the oil with its vibrant aroma. Sauté them together for about 5 to 6 minutes, stirring occasionally, until everything is beautifully softened and fragrant.
Step 2: Add the Spices and Garlic
Time to boost that base with some serious flavor! Stir in the minced garlic, ground cumin, smoked paprika, ground coriander, and the red pepper flakes if you’re feeling spicy. Give everything a good mix and let it cook for about a minute. The spices will bloom, releasing their aromas and infusing the veggies with warmth, smokiness, and depth—your kitchen will already start to smell fantastic!
Step 3: Build the Tomato Sauce
Pour in the diced tomatoes, along with all their juices, and add the tomato paste. Give the skillet a gentle stir so everything mingles. Don’t forget a generous pinch of salt and a crack of black pepper at this stage—taste as you go! Let this mixture simmer uncovered for 10 to 12 minutes, stirring here and there, until the sauce thickens just a bit. You’re looking for a hearty, gently bubbling tomato base.
Step 4: Add the Eggs
With your sauce ready, use a spoon to make two or three little wells in the tomato mixture. Crack your eggs right into those pockets, letting them nestle gently into the sauce. Cover the skillet (a lid or even some foil works fine) and let the eggs cook for 5 to 7 minutes. For classic Shakshuka for Two, aim for set whites with runny yolks—but you can cook the eggs longer if that’s your preference.
Step 5: Top and Serve
Once the eggs are cooked just the way you like them, take the skillet off the heat. Sprinkle crumbled feta all over and finish with a shower of chopped parsley or cilantro. The contrast of creamy cheese and fresh herbs is absolutely irresistible. Serve the Shakshuka for Two immediately, preferably scooped up with slices of crusty bread or warm pita for the full experience.
How to Serve Shakshuka for Two
Garnishes
Garnishing is no mere afterthought for Shakshuka for Two—it’s the final touch that ties everything together. Crumbled feta brings a delightful salty bite, while a generous handful of chopped fresh parsley or cilantro adds color and brightness. For an extra zing, scatter a few thinly sliced scallions or a dusting of more smoked paprika right before serving.
Side Dishes
A dish this saucy absolutely begs for something to scoop it up with! I always serve Shakshuka for Two with warm pita, crusty sourdough, or even a buttery toasted baguette. If you’re feeling festive, a side of herbed yogurt, olives, or a crisp green salad rounds out the meal beautifully.
Creative Ways to Present
Make your Shakshuka for Two feel like an occasion by serving it straight from the skillet for a rustic, communal vibe. Or, plate each portion in individual small ceramic dishes for a bistro-inspired look. Want more color? Top with pickled onions or a swirl of spiced yogurt for extra pizzazz.
Make Ahead and Storage
Storing Leftovers
If you have a little extra Shakshuka for Two left, fear not! Let the leftovers cool to room temperature, then transfer gently to an airtight container. It will keep well in the fridge for up to 3 days. The flavors actually meld and deepen overnight, so tomorrow’s lunch might be even more delicious.
Freezing
While eggs themselves don’t always freeze gracefully, you can absolutely make the tomato and vegetable sauce ahead and freeze it for up to 2 months. When you’re ready for fresh Shakshuka for Two, simply defrost the sauce, warm it up in a skillet, and drop in the eggs to cook fresh.
Reheating
To reheat, gently warm your leftovers over low heat in a covered skillet. Add a splash of water if the sauce seems too thick. If you’re reheating from frozen, thaw the sauce in the fridge overnight before finishing with eggs and garnishes. Always aim to just heat through, so the eggs stay tender.
FAQs
Can I make Shakshuka for Two vegan?
Absolutely! Skip the eggs and feta, and instead add canned chickpeas or cubes of firm tofu to the sauce. Let them simmer until heated through, and finish with a big handful of fresh greens for color and nutrients.
What can I use instead of feta cheese?
If feta isn’t your thing or you want to keep things dairy-free, try topping with a sprinkle of nutritional yeast for a cheesy flavor, or even a dollop of creamy hummus or vegan yogurt for tang.
Can I add extra vegetables or protein?
Definitely! Shakshuka for Two is a flexible canvas—add spinach, kale, or even a few spoonfuls of cooked chickpeas or beans for extra texture and nutrition. Just fold them in after sautéing the peppers and onions.
How do I make my shakshuka less spicy?
Simply omit the red pepper flakes, or use a mild smoked paprika instead of hot paprika. Taste as you go, and remember you can always add heat at the end with hot sauce or harissa.
What’s the best way to get runny yolks?
Once the eggs are nestled in the sauce, cover the pan and keep a close eye on them. Usually 5 to 7 minutes is perfect for set whites and still-soft yolks—pull the pan off the heat as soon as the whites look opaque for best results.
Final Thoughts
There’s something so special about gathering around a skillet of Shakshuka for Two—each spoonful is cozy, vibrant, and bursting with flavor. Whether you’re making it for a lazy weekend brunch, a cozy weekday supper, or a dreamy breakfast-for-dinner, I hope it becomes one of your favorites too. Dive in, get creative, and savor this delicious dish together!
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Shakshuka for Two Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Shakshuka for Two is a delicious and flavorful Middle Eastern breakfast dish featuring eggs poached in a spiced tomato and bell pepper sauce, topped with feta cheese and fresh herbs. This vegetarian skillet meal is perfect for a cozy brunch at home.
Ingredients
- 1 tablespoon olive oil
- 1/2 small yellow onion, finely chopped
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 2–3 large eggs
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped fresh parsley or cilantro
For the Shakshuka:
Instructions
- Prepare the Shakshuka Base: Heat olive oil in a skillet, sauté onion and bell pepper until soft. Add garlic, cumin, paprika, coriander, and red pepper flakes. Cook for a minute.
- Simmer the Sauce: Add diced tomatoes, tomato paste, salt, and pepper. Simmer for 10–12 minutes until slightly thickened.
- Poach the Eggs: Make wells in the sauce, crack eggs into them. Cover and cook for 5–7 minutes until whites are set.
- Finish and Serve: Sprinkle with feta and herbs. Serve hot with bread.
Notes
- This dish is highly customizable—add spinach, kale, or even chickpeas for extra flavor and nutrition.
- Adjust the spice level by increasing or omitting the red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 7g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 190mg
