I love some good alliteration, don’t you?
Shakshuka is something that I’ve grown a love for, especially as my hatred of runny yolks has cooled significantly over the past few years. About two years ago, for a quick post-work dinner, I impulsively decided to spoon some marinara sauce over some sliced hard boiled eggs, and I found it to be a odd yet satisfying choice. My former roommate Emily (whom I miss every single damn day) had an enthusiasm for Shakshuka, telling me about her love for it and how she’s had it in Israel many a time.
I now regret not attempting to make a full-size of this recipe when you were around, Em! What a fool I was!
I promise, if and when I get myself down to Raleigh-Durham to visit you, I’ll make you a skillet. You don’t have to share it with anyone!
In the meantime, I’ll just craft a recipe for all of us single eaters.
Shakshuka [Single Serving] (As Featured on Buzzfeed’s Tasty)
(Serves One…if you were unable to deduce that)
Ingredients:
– 1 to 2 eggs
– 1 cup crushed tomatoes or 1 cup marinara sauce
– 1 tablespoon tomato paste
– 1/4 small yellow or white onion, diced
– 1/2 bell pepper, diced (pick your favorite color!)
– 1 clove garlic, minced
– 1/4 teaspoon cumin
– 1 tablespoon olive oil
– Cilantro, for garnish (optional)
– Feta, for garnish (optional)
– Salt and pepper, to taste
Before We Get Started…
– It is entirely possible that you don’t have tomato paste. Goodness knows that I normally don’t have any on reserve. You can skip adding it, but I think it adds an extra depth of flavor. If you would like to create your own, there are many articles available via search engines regarding substitutions and creating your own tomato paste. However, for this individual-sized serving, I’d suggest going out and getting that small can of tomato paste. I got mine for 79 cents. Haaa.
– This recipe is best baked in an 8″ – 9″ oven-safe skillet or a ramekin with a 2 cup capacity.
Directions:
1.) Preheat oven to 375°F.
2.) Pour oil into a large skillet and warm over medium heat. Add onion, garlic, and pepper and sauté until onions are translucent, approximately 4 – 5 minutes; if garlic starts to brown too fast, lower heat. Add tomatoes (or sauce), tomato paste, and cumin. Stir to combine. Simmer for 4 – 5 minutes. Transfer tomato mixture to ramekin or oven-safe skillet. (See Before We Get Started…; though it is an extra skillet to wash, it’s much easier to cook the tomato mixture in a larger skillet than a smaller oven-safe skillet.)
3.) With the back of a spoon, make an indentation in the tomato mixture. Crack egg(s) into indentation, being sure not to break the yolk(s).
4.) Place skillet or ramekin in oven and cook for 18 – 20 minutes or until whites are set and yolks are thick but runny. If preferred, at the ten minute mark, baste egg whites lightly with the tomato mixture, taking care not to disturb the yolk; return to oven to cook for the remaining time.
5.) Remove from oven. Top with cilantro and feta, if desired. Season with salt and pepper to taste. Serve immediately, preferably with thick toasted bread.
Seek Satiation 
Loved this recipe and the story.
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Haha, thanks, Mom. 🙂 I’ll make this for you and Dad sometime when I’m home!
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That looks super delish!
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Wow, the color in this is incredible. I’ve never heard of this before. Thank the Lord for color.
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For my fellow solo eaters/cooks for one I feel compelled to share that many grocery stores carry tomato paste in a tube. It’s perfect for recipes that need just a teaspoon.
I’ve never heard of Shakshuka, but I like runny yolks. I’m going to give it a whirl.
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I’m glad you mentioned that! When I first developed this recipe back in April 2016, I really wasn’t aware that one could buy tomato paste in a tube. I have since learned, though, they still don’t carry them at my local grocery store. That might require a special trip to Whole Foods for me. 😉 Thanks for the tip, Meghan. I appreciate it!
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You can freeze what’s left in the can in an ice cube tray and use the next time a small amount is needed. Pop out the cubes and store in freezer bags.
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You can freeze what’s left in the can in an ice cube tray and use the next time a small amount is needed. Pop out the cubes and store in freezer bags.
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I tried this a few ights ago. I was very sceptical, but it was absolutely delicious!! It is a definite add to my meals.
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AWESOME. I’m so happy that you liked it, Cyndi. (Sorry for the late response, I’m JUST seeing this now! Silly WordPress. Haaaa.)
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In a pinch, ketchup can sub for tomato paste.
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Where is your pin button? Hard to share without one. We grew up eating this when I was a child, but without the feta. and definitely no cilantro.
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Hi, Mari! Thanks for the comment. There should be a Pin button, I currently see it under the “Share This” section by the comments, has over 400 shares. Please let me know if you don’t see it on your end still, hopefully I can fix whatever might be glitching. 🙂 I appreciate you letting me know! As I currently have most of my site down while I rebuild it, it’s possible a few things go haywire, haha. 🙂 Have a good day!
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