Shakshuka: an easy meal for one

It’s quite a disgrace that as a foodie I haven’t made shakshuka before, because this trend was already from a couple of year back (apparently, I missed that one too). Shakshuka got well known because of Yotam Ottolenghi and I think it’s the perfect lunch or brunch meal. I chose to make an easy version and I though it was absolutely yum. Big chance you will see here another version of shakshuka coming by soon!


What do you need for 2 person?

  • 200 grams of ripe tomatoes
  • 1 clove of garlic
  • a pinch of turmeric
  • 1/2 teaspoon of fennel seeds
  • 1/2 teaspoon of coriander seeds
  • 1/2 teaspoon of cumin seeds
  • 1 egg
  • some fresh coriander


How to make this shakshuka?

Rinse the tomatoes and chop them coarsely. Put a small frying pan on the stove with a splash of olive oil and cook the tomatoes for 4 minutes on high fire. Turn down the heat and slice the clove of garlic, add to the pan together with the turmeric. Add the fennel seeds, coriander seeds and cumin seeds to a mortar and grind it, then add to the pan and stir.

Add 100 ml of water to the pan and a pinch of salt, let it simmer for 15 minutes on low fire. After, stir again and carefully break an egg slightly above the pan. It will cook faster with the lid on top. When the egg whites are thoroughly cooked, you can the pan off the stove and add some fresh coriander.

Serve the shakshuka like me with avo on toast or otherwise a lovely slice of fresh bread.


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