This shakshuka for two comes together in one pan, start to finish, in about 30 minutes. It’s genuinely one of the laziest recipes I make, and that’s exactly why I love it.
I put this together on a morning when I was too tired to think about breakfast but still wanted something hot and filling. The best part is you don’t have to be precise. Chop things roughly, let the pan do the work, and it still turns out perfect at the end.
You can also adjust the ingredients up or down if you’re cooking for more or fewer people.
About Shakshuka for Two
Shakshuka is eggs poached right in a spiced tomato gravy, all in one pan. No separate pots, no extra dishes piling up in the sink.
I like that this dish doesn’t care what time it is. I’ve made it for breakfast, for a lazy lunch, and even for dinner when I didn’t feel like cooking anything elaborate. Believe me, it never disappoints.
This is one of my go to recipe that I prepare often. The gravy base is simple onion, garlic, and tomato, and the eggs cook right on top so everything finishes together.
Suppose you are a lover of Middle Eastern dishes like me. You should try this delicious and quick recipe at home for your family. I hope they will love it too.
Ingredient Notes
- Eggs: I used 4 eggs, which is enough for 2 servings if you like a good amount of egg in every bite.
- Tomatoes: Use tomatoes that are medium to small and finely chop them so they break down fast into the gravy.
- Tomato puree: I added my own homemade tomato puree here, and it’s what gives this shakshuka its real depth. Market bought or any tomato puree works fine here, but don’t skip it.
- Green chillies: Three sliced chillies make this fairly spicy, so cut back if you’re not used to heat.
- Garlic: Fresh minced garlic goes in early with the chillies so it has time to release its aroma before the tomatoes go in.
How to Make Easy Shakshuka for Two
No fancy technique here. Just build the gravy, crack in the eggs, and let the pan finish the rest.
1. Heat 2 tablespoons of oil in a pan over medium heat. Add the chopped onion and saute until it turns light golden brown.
2. Add the sliced green chillies and minced garlic. Saute until the kitchen fills with a good aroma.
3. Add the chopped tomatoes, black pepper, cumin powder, and salt. Saute for 3 to 5 minutes until the tomatoes turn soft.
4. Stir in the tomato puree with a little water. Cover with a lid and cook for 5 minutes until it turns soft and looks like a proper gravy.
5. Once the gravy looks good, use your spatula to make small wells. Crack the eggs one by one into these wells and sprinkle a little salt on top.
6. Cover and cook on low to medium heat for 5 minutes. I like my eggs soft, so I don’t go longer than this.
7. Garnish with fresh chopped cilantro, cover, and turn off the stove. Serve hot.
Expert Tips
- Use homemade puree: I added my own homemade tomato puree here, and it’s what gives this shakshuka its authentic Middle Eastern flavor.
- Don’t rush the onion: Let the onion turn properly light golden before adding anything else.
- Make real wells for the eggs: Push the gravy aside with your spatula to make clear space before cracking the eggs in, so they hold their shape instead of spreading thin across the pan.
- Keep the heat low for the eggs: Once the eggs go in, stay on low to medium heat. Higher heat will firm up the whites too fast on the bottom before the tops even set.
- Cover while the eggs cook: Keeping the lid on traps steam, which helps the egg whites cook through on top without you having to flip anything.
What to Serve With Easy Shakshuka for Two
You can serve this with toasted bread, but pita bread or tandoori roti work just as well for scooping up the gravy. I like to serve with:
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Easy Shakshuka for Two
Ingredients
- 4 eggs
- 3 medium to small tomatoes (finely chopped)
- ⅓ cup tomato puree
- ¼ teaspoon black pepper
- ¼ teaspoon cumin powder
- 3 green chillies (sliced)
- 1 medium onion (chopped)
- 5 garlic cloves (chopped)
- fresh cilantro (chopped)
- 2 tablespoons oil
- salt to taste
Instructions
- Saute the onion: Heat 2 tablespoons of oil in a pan over medium heat and cook the chopped onion until light golden brown.
- Add chillies and garlic: Stir in the sliced green chillies and minced garlic, and saute until fragrant.
- Cook the tomatoes: Add the chopped tomatoes, black pepper, cumin powder, and salt. Saute for 5 minutes until soft.
- Simmer the gravy: Stir in the tomato puree with a little water, cover, and cook for 5 minutes until thick and saucy.
- Add the eggs: Make small wells in the gravy, crack in the eggs, and sprinkle a bit of salt over them.
- Cook the eggs: Cover and cook on low to medium heat for 5 minutes, or until the eggs are set to your liking.
- Garnish and serve: Top with fresh cilantro, cover, turn off the heat, and serve hot.
Notes
- Homemade tomato puree gives the best, most authentic flavor.
- Let the onion turn properly golden before moving to the next step.
- Keep the heat low once the eggs go in so the whites cook evenly.
