Nothing says Mediterranean comfort quite like shakshuka — eggs poached in a rich tomato and pepper sauce, finished with crumbles of creamy feta and a scatter of fresh herbs. It’s rustic, warming, and happens to be one of the best “breakfast-for-dinner” dishes you can whip up for one. With just one pan and a handful of pantry staples, you’ll have a solo-sized feast ready in under 25 minutes.
Meal Goals
- Protein boost from eggs and feta
- Balanced comfort food that works for breakfast, lunch, or dinner
- Vegetable-rich base of tomatoes and capsicum for fibre and antioxidants
- Mediterranean flavour kick with cumin, paprika, and fresh parsley
Why This Dish is Great for You
This shakshuka isn’t just a treat for the taste buds; it’s loaded with nutrition too:
- Eggs – packed with high-quality protein and choline, supporting brain and muscle health.
- Tomatoes – rich in lycopene, an antioxidant that supports heart health.
- Capsicum (peppers) – a great source of vitamin C for immunity.
- Feta – provides calcium and a tangy hit of flavour while keeping portion sizes light.
- Olive oil – healthy monounsaturated fats that support heart health.
Together, they create a hearty yet light meal that fuels you without feeling heavy.
Ingredients (Serves 1)
- 1 tbsp olive oil
- ½ small onion, finely diced
- ½ red capsicum, thinly sliced
- 1 garlic clove, minced
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 cup canned chopped tomatoes
- Pinch of chilli flakes (optional)
- 2 eggs
- 25g feta cheese, crumbled
- Fresh parsley or coriander, chopped (to garnish)
- Salt and pepper, to taste
- Crusty bread or pita, to serve
Steps
- Heat the olive oil in a small pan over medium heat.
- Add onion and capsicum, sauté for 4–5 minutes until softened.
- Stir in garlic, cumin, and smoked paprika. Cook until fragrant.
- Add canned tomatoes, a pinch of chilli flakes, salt, and pepper. Simmer for 8–10 minutes, stirring occasionally, until thickened.
- Make two small wells in the sauce and crack in the eggs. Cover with a lid and cook gently until eggs are set to your liking (5–7 minutes for runny yolks).
- Sprinkle with crumbled feta and fresh herbs.
- Serve hot with crusty bread or warm pita for dipping.
Tips & Swaps
- Make it greener – add a handful of baby spinach or zucchini slices before adding the eggs.
- Spice swap – try harissa paste instead of paprika for a Tunisian-style twist.
- Cheese options – swap feta for goat cheese or leave it out for a lighter version.
- Storage – Best eaten fresh. If you have leftover sauce, it will keep in the fridge for 2 days and can be reheated before cracking in fresh eggs.
Nutrition Snapshot (per serve)
- Calories: ~380 kcal
- Protein: ~20g
- Fibre: ~6g
Final Bite
Cooking for one doesn’t have to mean plain or boring — shakshuka proves it. With its rich tomato base, perfectly poached eggs, and creamy feta topping, this dish is a solo-friendly Mediterranean classic that doubles as comfort food and a nutritional powerhouse.
👉 If this shakshuka hits the spot, check out the rest of the Plan4One Mediterranean Recipe Series and discover new solo-sized dishes to brighten your week.
