This Shakshuka for one is an individual portion just like you'd find served in most Israeli cafes. Not only is this recipe tasty, but it is also extremely healthy, filling, and low in calories!
I've been making Shakshuka since I was a teenager.
Now whenever I make it, I think of my favorite cafe. Â
It's a charming hole in the wall hidden on one of Jerusalem's back streets in the heart of town.Â
To find it, you have to know where you are going and climb a flight of stairs marked by a simple sign.Â
When you do reach it, you are welcomed by a small sitting area with a handful of little two-person tables.
Despite being located in the center of town, this cafe is as quiet as it is quaint.Â
There are also two doorways that lead to the most warm indoor sitting areas I've ever seen.Â
What is striking about this space is that there are used books everywhere.Â
I've always wanted to sit in these spaces to eat in one of the cozy armchairs, and each time I promise myself that I will next time I come. However, there is nothing like sitting in the bright Jerusalem sunlight and I can never help myself.
Whenever I eat there, I order a delicious breakfast of fresh bread and an array of spreads. However, without fail, any friend I am with orders the Shakshuka for one and which is almost as good as this recipe.
Some Shakshuka recipes call for bell peppers and feta cheese and you may even find such a thing served in Israeli cafes for tourists.Â
This recipe does not because it is an authentic Israeli Shakshuka recipe like you'd find in Israeli homes and cafes.
For a larger recipe to serve when you have friends and/or family over, try my regular-sized Israel Shakshuka. It never fails to impress.
If you like this recipe, you may also like my Israeli semolina porridge, my Israeli chocolate regulach, and my Israeli chocolate babka.
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Variations
Red Peppers - while this is not common, I have seen it served at some cafes. I think they do to make it a little different than what you'd typically make at home. For this version, add half a small red bell peppers cut into strips when preparing the tomato sauce.
Spicy - while the spicy version is even less common than the pepper vision, I used to make it all the time when I was a teenager. Just add red pepper flakes to taste.
How do you serve shakshuka?
At restaurants in Israel, shakshuka is often served with a bowl of leafy side salad or an Israeli salad.
Shakshuka is commonly eaten with pita which can be used for scooping.
How to make ahead of time
You can make the tomato sauce base up to 3-4 days in advance and store it in the fridge.Â
When you're reading to eat, reheat the sauce in a skillet and continue the recipe as instructed.
How to freeze
While you can't freeze a completely made shakshukah because the eggs won't freeze well, you can freeze the tomato base.
Place the tomato base in a resealable freezer safe bag or freezer safe container.
Store for up to 3 months. After three months it's still safe to eat, but the quality begins to degrade.
How to reheat
If you have leftovers with eggs already in them, reheat them very gently on the stove over low heat.
Recipe Tip
While cast iron isn't traditional cookware used in the Middle East, I find that it is great for serving Shakshuka.Â
Unlike other metals, cast iron keeps the dish hot longer, so it's kept hot until it's done.Â
Whenever I make this recipe, I cook it in my 8'' skillet and eat right out of the skillet.
Other Breakfast Recipes You May Like
Shakshuka for One
Shakshuka is a favorite in Israel and personal sized portions are on the menu of most cafes. This recipe is as good or better than the ones found in Israel.
Ingredients
- 1 tablespoon oil
- ½ medium onion, diced
- 2 to 3 garlic cloves, minced
- 4 to 6 medium tomatoes*
- ½ cup water (120 milliliters)
- 3 tablespoons tomato paste
- 1 to 2 teaspoons chicken bouillon powder, vegetarian
- 2 eggs
Instructions
- Coat the bottom an 8-inch skillet or frying pan in oil. When hot, add onions and cook them for about five minutes until they start to become somewhat translucent.
- Add the garlic and cook for about five minutes or until the garlic begins to brown slightly.Â
- Add tomatoes, water, tomato paste, and bouillon powder. Mix until the tomato paste dissolves and again every few minutes, occasionally pressing down on the tomatoes with the back of your spatula to help them turn into sauce. Let simmer for fifteen minutes or until you have a thick sauce.
- Make a little crater in your tomato sauce and place the egg in it, then repeat with the second egg. Cover and let poach until the whites are cooked but the yolk is still gooey. Alternatively, you can leave it uncovered and let the eggs cook sunny-side up, but you're more likely to overcook your yolk this way.Â
Notes
*Canned tomatoes work beautifully in this recipe if you prefer to use them.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 405Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 377mgSodium: 219mgCarbohydrates: 46gFiber: 12gSugar: 28gProtein: 24g
Hi, I'm ElissaBeth!
I created The Taste of Kosher to give you delicious, easy-to-make recipes you can feel proud to serve. I don't believe there are bad cooks and bakers, only bad recipes. I also believe that kosher and allergy-friendly recipes can and should taste just as good as the originals, and it's my mission to prove it.
I am Gluten Free is there any other quick sides to have with it or can you have it by itself?
You can have it by itself without a problem 🙂
I’ve made this and actually like it better cold, as a leftover.
Interesting 🙂
Can you please share the name of the cafe? I am going to Jerusalem in a month and I would love to try to find it 🙂
Tmol Shilshom 🙂
I made this for breakfast and it was outstanding! Filling, delicious and (unexpected bonus) very fancy looking. Thank you for sharing this!
You're welcome! I'm glad you enjoyed it 🙂
Thank you for this recipe! Made shakshouka for the first time and it tastes amazing.
I'm very glad to hear it! It's one of my favorites. Thanks for sharing 🙂