Shakshuka For Two • The Candid Cooks

If you ask me for my favorite savory breakfast, lunch, or even dinner that’s bold, comforting, and impossibly simple to make, my answer will always be Shakshuka.

Shakshuka for Two is my go-to recipe when I want something cozy, satisfying, and loaded with warm spices—but don’t want to end up with leftovers for days.

Today, I’ll show you how to make the best small-batch shakshuka ever, including pro tips, variations, and ways to make it your own. Let’s dive into this glorious skillet of eggs poached in a spicy tomato sauce!

What Is Shakshuka?

Let’s clarify exactly what shakshuka is for anyone new to this iconic dish.

Shakshuka
Origin: North African and Middle Eastern
Meaning: “All mixed up” in Arabic
Description: A dish of eggs gently poached in a savory, spicy sauce of tomatoes, peppers, onions, garlic, and warm spices. Traditionally served straight from the pan with bread for dipping.

Why Make Shakshuka For Two?

While most shakshuka recipes feed 4 to 6 people, my version is scaled down perfectly for:

• Couples wanting a cozy brunch
• Solo cooks craving leftovers for tomorrow
• Quick weeknight dinners for two

It’s:

✅ Fast (ready in about 30 minutes)
✅ Incredibly flavorful
✅ Budget-friendly
✅ Low effort, big payoff

Essential Ingredients

Below are the must-haves for classic shakshuka. I’m including definitions for clarity.

Tomatoes

• Role: Base of the sauce.
• Use crushed, diced, or even fresh tomatoes in season.
• Canned tomatoes save time and ensure consistent flavor.

Onions

• Add sweetness and depth to the sauce.

Bell Peppers

• Provide texture and subtle sweetness.
• Red or yellow peppers are traditional.

Garlic

• Essential for bold flavor.

Spices

• Paprika: Mild heat and smoky notes.
• Cumin: Earthy undertone.
• Cayenne or Chili Flakes: For optional heat.
• Coriander: Adds a floral, citrusy note.

Eggs

• Poached right in the sauce.
• The soft yolks are shakshuka’s signature feature.

Olive Oil

• Used for sautéing veggies and carrying flavors.

Herbs

• Parsley or cilantro add fresh green brightness.

Additional Flavor Boosters

• Feta cheese
• Harissa paste for extra heat
• Fresh spinach or kale
• Sliced olives for a salty bite

Ingredients List (For Two)

Here’s my small-batch version:

• 1 tbsp olive oil
• ½ small onion, finely chopped
• ½ red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• ½ tsp cumin
• Pinch of chili flakes
• 1 ¼ cups crushed tomatoes (canned)
• ½ tsp salt
• Fresh cracked pepper, to taste
• 2 to 4 eggs
• Fresh parsley, chopped
• Optional: crumbled feta, olives, crusty bread

How To Make Shakshuka For Two

Here’s my foolproof step-by-step process.

1. Sauté Aromatics

• Heat olive oil in a medium skillet.
• Add onion and bell pepper. Cook 5 minutes until soft.
• Stir in garlic and spices. Cook 30 seconds until fragrant.

2. Add Tomatoes

• Pour in crushed tomatoes.
• Season with salt and pepper.
• Simmer uncovered for 10 minutes, stirring occasionally.

3. Make Egg Wells

• Use a spoon to make 2–4 small wells in the sauce.
• Crack one egg into each well.

4. Cook Eggs

• Reduce heat to low.
• Cover pan with lid and cook until whites are set but yolks are still soft (5–8 minutes).

5. Garnish & Serve

• Sprinkle parsley (and feta if using).
• Serve hot with warm bread.

Tips For Success

• Simmer long enough for sauce to thicken. Watery sauce won’t hold eggs well.
• Adjust spice levels to your taste.
• Use a lid to help eggs set gently.
• Fresh herbs elevate flavor beautifully.

Serving Suggestions

Shakshuka is best enjoyed with:

• Warm pita or crusty sourdough
• Fresh salad on the side
• Simple roasted potatoes
• Labneh or yogurt for creaminess

Nutritional Highlights

Approximate values per serving (2 eggs):

Shakshuka Variations

Keep shakshuka exciting with these twists:

• Green Shakshuka: Swap tomatoes for spinach, kale, and herbs.
• Cheesy Shakshuka: Stir in crumbled feta or goat cheese.
• Spicy Harissa Shakshuka: Add a spoonful of harissa for deep heat.
• Shakshuka with Beans: Stir in chickpeas or white beans for extra protein.

Make-Ahead & Storage

• Refrigerate leftovers up to 3 days.
• Reheat gently in a skillet over low heat.

My Personal Thoughts

Shakshuka is the definition of comfort food that also feels vibrant and fresh. It’s the kind of dish I make when I want something warm and satisfying without spending hours in the kitchen. Whether it’s breakfast for dinner or a weekend brunch, this small-batch shakshuka guarantees big flavor in a manageable size.

Q&A Section

Can I make shakshuka without peppers?
Yes! Just add more onions or another veggie you love, like zucchini.

Can I use fresh tomatoes instead of canned?
Definitely. Just chop them small and simmer longer to release liquid.

How do I keep the egg yolks runny?
Watch them closely while cooking and remove the pan from heat as soon as the whites are set.

Can I freeze shakshuka?
The sauce freezes well, but eggs do not. Freeze sauce only, then reheat and poach fresh eggs when ready to serve.

Would you like this adapted for meal prep, or a bigger batch version for gatherings? Let me know how I can tailor it for your needs!