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Easy Solo Shakshuka Recipe with Creamy Feta and Crusty Sourdough

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A quick and easy shakshuka recipe designed for one, featuring a rich tomato sauce, silky poached eggs, creamy feta, and crusty sourdough bread for a comforting solo meal.

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • ½ medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 14 oz canned diced tomatoes (preferably San Marzano or Muir Glen)
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon red chili flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 large eggs, room temperature
  • ¼ cup (about 60 g) crumbled feta cheese (creamy, small-curd variety like Dodoni or President)
  • Fresh parsley, chopped
  • Crusty sourdough bread, for serving

Instructions

  1. Heat 1 tablespoon of olive oil in a small to medium non-stick skillet over medium heat until fragrant.
  2. Add the finely chopped yellow onion and sauté for 5-7 minutes until translucent and soft, stirring occasionally.
  3. Stir in minced garlic, ground cumin, smoked paprika, and optional red chili flakes; cook for about 30 seconds until fragrant.
  4. Add canned diced tomatoes and tomato paste; stir well, breaking down any large chunks. Simmer uncovered over medium-low heat for 8-10 minutes until sauce thickens but remains saucy.
  5. Season the sauce with salt and freshly ground black pepper to taste; stir and adjust seasoning as needed.
  6. Using a spoon, create two small wells in the sauce and carefully crack one egg into each well, keeping yolks whole.
  7. Cover the pan with a lid, reduce heat to low, and poach the eggs for 5-7 minutes until whites are set but yolks remain runny (cook longer for firmer yolks).
  8. Crumble feta cheese over the top; the warmth will soften it without fully melting.
  9. Sprinkle chopped fresh parsley on top and serve immediately with toasted crusty sourdough bread for dipping.

Notes

If sauce thickens too much, add a splash of water or broth to loosen. Crack eggs into a small bowl before adding to sauce to avoid shell bits. Keep heat low when poaching eggs to prevent scrambling. Add feta near the end to soften without melting. Toast sourdough for a crunchy contrast. Leftovers keep up to 2 days refrigerated; reheat gently on stove with splash of water, avoid microwaving.

Nutrition

Keywords: shakshuka, solo meal, easy shakshuka, feta, sourdough, poached eggs, tomato sauce, quick dinner, vegetarian

Find it online: https://katedishes.com/easy-solo-shakshuka-recipe-with-creamy-feta-and-crusty-sourdough-guide/