By Foodie Moodie • Jump to Recipe • Print Recipe

Single Serve Shakshuka

⏱️ Prep: 5 min

🔥 Cook: 20 min

🕒 Total: 25 min

👨‍👩‍👧‍👦 Servings: 1

A delicious, single-serve shakshuka with runny eggs cooked in a spiced tomato-lentil sauce. Perfect for a quick breakfast or brunch.

💖 Why You’ll Love This Recipe

• ✅ Quick and easy breakfast for one
• ✅ Protein-rich and satisfying
• ✅ Naturally gluten-free (if served without bread)
• ✅ Perfectly spiced tomato-lentil sauce

💡 Cooking Tips

• Simmer the sauce to your desired thickness before adding eggs for perfect yolks.
• Use a non-stick or small skillet for a single serving to avoid sticking.
• Fresh herbs like parsley enhance flavor just before serving.

🍴 Serving Suggestions

• Serve directly in the pan with toasted sourdough or pita bread.
• Add crumbled feta or goat cheese for extra creaminess.

❄️ Storage & Reheating

• Best served fresh, but leftovers can be stored in the fridge for up to 1 day.
• Reheat gently on low heat; add a splash of water if needed to loosen the sauce.

🔄 Variations

• Add cooked spinach or kale for extra greens.
• Use harissa or chili paste for more heat.
• Swap lentils for chickpeas for a different texture.

❓ FAQs

• Can I make this vegan? Yes, omit the egg and use tofu scramble or vegan cheese.
• Can I prep in advance? You can prepare the sauce ahead of time, but add eggs when ready to serve.
• How do I keep yolks runny? Cover the pan for 2-3 minutes and monitor closely.

📝 Ingredients

• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 beefsteak tomato
• 1 garlic clove
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp red pepper flakes
• 1 tbsp lentils
• Salt & pepper (to taste)
• 1/3 cup water
• 1-2 eggs
• Fresh parsley (for garnish)
• Feta cheese (for garnish)
• Sourdough or toast (for serving)

👨‍🍳 Instructions

1. Heat a pan over medium heat, add olive oil. Once hot, add tomato paste and cook 2-4 min until deep in color.
2. Add chopped tomato, minced garlic, garlic powder, paprika, red pepper flakes, lentils, salt & pepper. Pour in water, cover, and cook 15-20 min on medium/medium-low heat.
3. Mash the tomatoes gently to form a sauce. Make 1-2 wells and crack eggs into them. If sauce is watery, simmer 1-2 min before adding eggs.
4. Cook eggs uncovered 1 min, then cover and cook 2 more min for runny yolks. Cook an additional 2 min for firmer yolks.
5. Garnish with parsley and crumbled feta. Serve with toasted sourdough or pita.

📊 Nutrition (per serving)
Calories: ~320 | Protein: 18g | Carbs: 15g | Fat: 22g