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Recipe details
Classic Red Shakshuka for One
A single-serving Israeli breakfast of eggs poached in a garlicky tomato and onion sauce.
≈ 70 kcal/100 g · ≈ 307 kcal/serving
30 minEasyIsraeli
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Olive oil10 ml
Onion, finely chopped70 g
Garlic, minced2 pcs
Tomato, diced250 g
Eggs100 g
Salt2 g
Black pepper0.5 g
Cookware and utensils
Small skillet with lid
Spatula
Directions
01
Heat the olive oil in a small skillet over medium heat.
Products
Olive oil — 10 ml
Action
Heat
Time
1 min
Temperature
Medium heat
02
Cook the onion until softened.
Products
Onion, finely chopped — 70 g
Action
Cook
Time
5 min
Temperature
Medium heat
03
Stir in the garlic and cook until fragrant.
Products
Garlic, minced — 2 pcs
Action
Stir
Time
1 min
Temperature
Medium heat
04
Add the tomato, salt, and pepper
Products
Tomato, diced — 250 g; Salt — 2 g; Black pepper — 0.5 g
Action
Simmer
Time
5 min
Temperature
Medium-low heat
05
simmer until thickened
Products
Tomato, diced — 250 g; Salt — 2 g; Black pepper — 0.5 g
Action
Simmer
Time
5 min
Temperature
Medium-low heat
06
Make two wells and crack one egg into each well.
Products
Eggs — 100 g
Action
Crack
Time
1 min
Temperature
Medium-low heat
07
Cover and cook until the whites are set and the eggs reach 160°F/71°C.
Products
Eggs — 100 g
Action
Cover and cook
Time
7 min
Temperature
Medium-low heat; 160°F/71°C internal
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
