Shakshuka is a staple for me – breakfast, lunch, dinner. If I haven’t already eaten eggs that day, I tend to make it for dinner as it’s quite possibly the simplest dish to make. This quick and easy shakshuka with a tomato base is the simplest version of the Middle Eastern/Israeli dish you will come across. In an effort to be minimalist, I made this with tomatoes, eggs, just a few spices and a clove of garlic. That’s just five ingredients! This recipe is a single serving, made in a small pan with two eggs – it’s perfect for one person.
For this quick and easy shakshuka, you can use canned tomatoes, tomato sauce, tomato puree or paste or diced fresh tomatoes. The texture of the tomato base will depend on what you decide to use. If you’re using diced fresh tomatoes and prefer a smooth texture, blitz them in a mixer or blender before adding the eggs in. I’m obsessed with fresh herbs so I always choose to top with what I have on hand like fresh cilantro, mint or basil. You can serve it with almonds, olives and hummus (as pictured), toasted bread, a salad or even a dollop of yogurt and tahini. You can also add a little feta or goat cheese when it’s almost done cooking. Sometimes, simple meals really are the most nourishing not only because they’re delicious, but also because they require minimal clean-up!
I recently also wrote the green version of shakshuka that I make with spinach. If you want a more complex version of tomato-based shakshuka with onions and red bell peppers, check out my recipe for that in the archives. This quick and easy shakshuka-for-one recipe is a no-brainer. You can double the recipe (and more) – it also makes a great last-minute dish if you have friends dropping in for a meal. I’d love to hear from you! Leave a comment below or get in touch on Instagram @theindiaedition if you make this recipe or have any questions.
- 1 cup (250ml) diced tomatoes or ½ cup (125ml) tomato puree + ¾ cup water (adjust per your texture preferences)
- 1 tbsp olive oil
- ½ tsp cumin powder
- 1 clove garlic, crushed
- 2 eggs
- Salt, to taste
- Fresh herbs to garnish: cilantro, mint, basil, etc. (optional but recommended)
- Paprika or red chili powder (optional)
- In a small pan, on medium-low heat, heat the olive oil and crushed garlic 2-3 minutes until fragrant.
- Add the cumin powder and paprika/red chili powder if using.
- Add the diced tomatoes or tomato puree and water. Cook for 4-5 minutes if using diced tomatoes, 2-3 minutes if using tomato puree.
- Crack the eggs directly into the pan. Sprinkle salt, to taste. If you prefer a runny egg, cook for ~2-3 minutes uncovered. If you prefer a well-done egg, cook for 5-6 minutes with a lid on your pan.
- Top with fresh herbs like chopped cilantro, basil and/or mint. Serve immediately.