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Traditional Shakshuka Recipe for One

shakshuka for one in a small crock garnished with cherry tomatoes, spinach, cilantro
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5 from 3 reviews

A traditional Shakshuka recipe for one that health expert Jordan Syatt first enjoyed on a hike in the Negev Desert, then made for himself in a tiny NYC apartment in the early days of his now wildly successful business.

Ingredients

Scale

Vegetables

  • 1/2 Onion
  • 1 Red pepper
  • 8 oz Mushrooms
  • 2 Garlic cloves, peeled and chopped

Tomatoes

  • 14 oz Tomatoes - These can be fresh, ripe tomatoes OR
  • Whole plum canned tomatoes (San Marzano canned tomatoes are often considered the best for sauces)
  • OR canned, Crushed tomatoes
  • OR Pureed tomatoes.

SPICES

  • 3/4 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Paprika
  • 1 tsp Garlic powder - (Jordan’s recipe; omit if you use fresh)
  • 2 tsp Za'atar (use 1 tsp thyme leaves as a replacement)
  • 1/2 tsp Cumin

Greens and Garnishes

  • Handful Spinach (Jordan’s recipe and a GREAT way to add nutritional value)
  • Fresh cilantro - start with ¼ cup
  • Fresh parsley - start with ¼ cup
  • Fresh mint
  • Olives
  • Feta
  • Pickled onions

Instructions

  1. Saute the onion, mushrooms, and red pepper together on medium-low heat, slowly, until the onions are soft and translucent. If you’re using charred or roasted eggplant, use this time to prepare it.
  2. If you’re using whole tomatoes, fresh or canned, roughly chop them now. Keep the juices for the sauce.
  3. Add the spices and the chopped garlic and cook for 1 more minute.
  4. Add the tomatoes and simmer very softly, stirring regularly to make sure it doesn’t stick to the bottom, until the sauce is thick. If you’re using fresh tomatoes or whole peeled tomatoes with juices, this will take about 10 minutes. If you’re using pureed tomatoes or a bottled sauce, you’ll only need a minute or two to heat the sauce through.
  5. Add, taste, and adjust the seasonings to your liking.

If you’re using the sauce right away, simply make 3 indentations with your spoon and crack the eggs into the indentations.** Cover the pan and adjust the temperature (a little simmering around the edges is ok, but you don’t want a full boil). Cook the eggs for about 3 minutes for very soft whites and runny yolks. Cook longer for more firmly set eggs. If you're using feta, some like to add it at this stage also.

  1. Top with your greens and serve immediately.

Notes

Make sure to listen to Jordan's episode, Shakshouka, Struggle, and Success while you make his shakshouka!

Nutrition

Find it online: https://thestoriedrecipe.com/traditional-shakshuka-for-one-from-a-health-expert/