There are some recipes you make for the crowd, and then there are those you bring out when you want something easy yet incredibly special—just for two. Shakshuka for Two is my absolute go-to for easy weekday suppers or slow Sunday brunches when I crave something bold, vibrant, and packed with flavor but don’t want a sinkful of dishes afterward. This classic Middle Eastern and Mediterranean favorite features eggs poached gently in a spiced tomato and pepper sauce, scattered with fresh parsley and creamy feta. It’s as eye-catching as it is delicious, perfect for sharing right out of the pan with good bread and even better conversation.
Ingredients You’ll Need
The magic of Shakshuka for Two is that it transforms simple, everyday ingredients into a restaurant-worthy skillet. Each one adds its own personality—spice, creaminess, color, or crunch—so don’t skip a thing!
- Olive oil: Provides a silky base for sautéeing and richness to the sauce.
- Onion: Adds deep sweetness and classic savory flavor as the foundation.
- Red bell pepper: Brings a mild sweetness and beautiful color to the sauce.
- Garlic: Lends that irresistible, aromatic warmth we all crave in savory dishes.
- Canned diced tomatoes: An easy shortcut to robust, tangy flavor with lovely chunks.
- Tomato paste: Concentrates the tomato flavor and thickens the sauce just right.
- Ground cumin: Brings earthiness and a touch of smokiness.
- Smoked paprika: Deepens the sauce with color and a sultry, subtle warmth.
- Cayenne pepper (optional): Gives a customizable kick for those who like a little heat.
- Salt: Essential to draw out the flavors from every ingredient.
- Black pepper: Adds freshness and a tiny bit of bite.
- Large eggs: The silky, runny stars of the show—don’t overcook for best results!
- Crumbled feta cheese: Adds creamy, salty pops that contrast beautifully with the tomato base.
- Fresh parsley: Bright and herby, it finishes the dish with color and freshness.
- Warm crusty bread: To scoop, dip, and savor every bit of sauce and egg—don’t skip it!
How to Make Shakshuka for Two
Step 1: Sauté the Veggies
Start by drizzling olive oil into a medium skillet set over medium heat. Once shimmering, toss in your diced onion and red bell pepper. Let them dance and soften for about 5 to 6 minutes, stirring now and then until they’re glossy and supple—this is the flavorful backbone of your Shakshuka for Two.
Step 2: Add the Garlic and Spices
When the onion and pepper have softened, toss in the minced garlic. As soon as that unmistakable aroma hits (just one minute!), dust in the cumin, smoked paprika, and cayenne if you’re feeling spicy. Let those flavors bloom together for an extra layer of complexity.
Step 3: Build the Tomato Base
Pour in the diced tomatoes with all their juices, along with the concentrated tomato paste. Season generously with salt and black pepper. Mix it well and let the sauce simmer gently for 10 to 12 minutes, uncovered, until it thickens and the veggies are meltingly tender.
Step 4: Nestle the Eggs
With your tasty tomato sauce bubbling away, make four little wells with your spoon. Now, gently crack an egg into each well. This step is both fun and a little bit of an art—try to keep the yolks whole for peak shakshuka satisfaction!
Step 5: Cook the Eggs
Cover the skillet and let the eggs poach for about 5 to 7 minutes, just until the whites are set but the yolks are gloriously runny. This is key for Shakshuka for Two: keep an eye on them, as timing can vary based on your stove and the depth of your sauce.
Step 6: Finish and Serve
Off the heat, immediately shower over the crumbled feta and fresh parsley. The feta softens into creamy, salty bits that perfectly balance the tangy sauce. Bring the whole skillet to the table with a stack of warm crusty bread—you just made the ultimate Shakshuka for Two!
How to Serve Shakshuka for Two
Garnishes
Don’t hold back when it comes to finishing touches. A generous sprinkle of fresh parsley not only makes the skillet pop but adds vital herby brightness. I sometimes toss on extra feta or a dash of chili flakes for more color and zip.
Side Dishes
Warm, crusty bread is non-negotiable for scooping up every last drop of the luscious sauce and runny yolk. If you’re feeling fancy, pair Shakshuka for Two with a fresh cucumber-tomato salad or a simple green salad for some crunch and contrast.
Creative Ways to Present
Try serving your Shakshuka for Two right from the skillet for that rustic bistro feel. Or, for a special occasion, portion each egg with some sauce into shallow bowls and top with extra herbs or even a spoonful of Greek yogurt. Add a little smoked salt or microgreens for a modern twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have some Shakshuka for Two left over, let it cool, then store in an airtight container in the fridge for up to 2 days. Pop a piece of wax paper over the eggs to keep them from sticking.
Freezing
While I recommend enjoying Shakshuka for Two fresh, you can freeze the cooked tomato sauce (without eggs) for up to 2 months. Simply thaw overnight in the fridge and reheat before adding fresh eggs.
Reheating
To reheat, warm gently on the stove in a skillet over low heat, adding a splash of water if needed to loosen the sauce. If reheating eggs, cover and warm slowly—they’ll firm up a bit more but still hit the spot.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! Use about 2 cups of diced fresh tomatoes. Just let them cook a little longer to break down and release their juices for that perfect Shakshuka for Two consistency.
How do I make it less spicy?
Simply reduce or omit the cayenne pepper. Smoked paprika adds warmth without heat, so you’ll still get lots of depth even if you dial back the spice.
What can I substitute for feta cheese?
If feta’s not your favorite, try goat cheese for creaminess, or a sprinkle of grated parmesan for a salty bite. Dairy-free? Omit the cheese or use your favorite plant-based alternative.
Can I double this recipe?
Of course! Just grab a bigger skillet, keep an eye on your timing, and you’ll have enough Shakshuka for Two (or four, or six…) for everyone at the table.
Is Shakshuka for Two gluten-free?
The sauce and eggs themselves are naturally gluten-free. Just swap in your favorite gluten-free bread for dipping and you’re good to go!
Final Thoughts
If you’ve never tried Shakshuka for Two before, trust me: it’s about to become your new comfort food staple. With a skillet, a handful of ingredients, and company you love, you’ll have a meal that’s just as memorable as it is easy. Happy cooking!
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Shakshuka for Two Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Shakshuka recipe is a flavorful Middle Eastern and Mediterranean dish perfect for breakfast, brunch, or even dinner. Eggs poached in a spicy tomato and pepper sauce, topped with feta and parsley, served with warm crusty bread.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 4 large eggs
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- warm crusty bread for serving
Instructions
- Prepare the Sauce: Heat olive oil in a skillet, sauté onion and bell pepper until softened. Add garlic, tomatoes, tomato paste, spices, salt, and pepper. Simmer until slightly thickened.
- Poach the Eggs: Make wells in the sauce, crack an egg into each, cover, and cook until whites are set but yolks are runny.
- Finish and Serve: Sprinkle with feta and parsley. Serve hot with bread for dipping.
Notes
- You can adjust the spice level by varying the cayenne pepper.
- For a heartier meal, consider adding cooked chickpeas or spinach to the sauce before poaching the eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Stovetop
- Cuisine: Middle Eastern, Mediterranean
Nutrition
- Serving Size: 2 eggs with sauce
- Calories: 310
- Sugar: 9 g
- Sodium: 740 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 375 mg
