shakshuka-for-one
Arrow Created with Sketch. Back to The Recipes

Shakshuka for One

  • Meals
  • Protein-Packed
Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch.
0/5 - 0 Ratings
PRINT Print
Prep Time 5 minutes
Cook Time
Serving Yield 1 serving

Though by no means a traditional recipe for the well-loved North African and Middle Eastern dish, this single serve shakshuka draws inspiration from the base ingredients and technique. Some of the classic elements - fire roasted tomatoes, for example - are represented, but there are unexpected additions, too; a chopped heirloom tomato for added freshness that canned tomatoes don't quite offer, chili crisp borrowed from Asian cuisines, and torn kale. And while each ingredient has its place, it's also replaceable with something else, whether it be your favorite leafy greens, your go-to hot sauce, etc. That's the beauty of this dish.

By: Sammy Moniz

Ingredients

  • 1 tablespoon olive oil
  • 1 cup kale, torn and stems removed
  • 1 cup canned or jarred diced fire roasted tomatoes
  • 1 heirloom tomato, chopped
  • 2 teaspoons chili crunch or chili crisp, divided
  • Sea salt and freshly ground black pepper, to taste
  • 1 Pete and Gerry's Organic Egg, whole
  • 2 Pete and Gerry's Organic Eggs, whites only (optional for extra protein)
  • 1 English muffin, toasted

Nutritional Information plus

Servings: 1

Amount Per Serving: Calories 560, Fat Cal. 270, Total Fat 30g (46% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 1420mg (59% DV), Total Carb. 50g (17% DV), Fiber 11g (44% DV), Sugars 18g, Protein 25g, Vitamin A (190% DV), Vitamin C (170% DV), Calcium (45% DV), Iron (25% DV), Vitamin D (10% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Add olive oil to a small pan over medium heat. Once oil is shimmering, add torn kale and toss frequently until slightly wilted.

Step 2

To the kale, add fire roasted tomatoes, chopped heirloom tomato, and 1 teaspoon of the chili crunch or chili crisp. Stir well and season with salt and pepper to taste. Let simmer for 5 minutes, or until completely heated through and just slightly reduced.

Step 3

Using a spoon, make a well in the center of the pan and crack in the whole egg and egg whites, if using. Cover the pan and cook on low until the egg whites are set and the yolk is cooked to your desired doneness. Drizzle over remaining teaspoon of chili crunch or chili crisp and serve straight from the pan with a toasted English muffin for dipping.

Rate this Recipe
Share this Recipe

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!

x

COMMENTS

* Required

RESPONSES

Related Recipes

Sheet Pan Shakshuka

  • Meals

Eggs Baked in Tomato with Fennel and Feta

  • Meals

Green Shakshuka

  • Better Desk Lunches
  • Snacks and Apps

Sheet Pan Shakshuka

  • Meals

Eggs Baked in Tomato with Fennel and Feta

  • Meals

Green Shakshuka

  • Better Desk Lunches
  • Snacks and Apps

Shakshuka for One

Prep Time 5 minutes
Cook Time
Serving Yield 1 serving

Though by no means a traditional recipe for the well-loved North African and Middle Eastern dish, this single serve shakshuka draws inspiration from the base ingredients and technique. Some of the classic elements - fire roasted tomatoes, for example - are represented, but there are unexpected additions, too; a chopped heirloom tomato for added freshness that canned tomatoes don't quite offer, chili crisp borrowed from Asian cuisines, and torn kale. And while each ingredient has its place, it's also replaceable with something else, whether it be your favorite leafy greens, your go-to hot sauce, etc. That's the beauty of this dish.

By: Sammy Moniz

Ingredients

  • 1 tablespoon olive oil
  • 1 cup kale, torn and stems removed
  • 1 cup canned or jarred diced fire roasted tomatoes
  • 1 heirloom tomato, chopped
  • 2 teaspoons chili crunch or chili crisp, divided
  • Sea salt and freshly ground black pepper, to taste
  • 1 Pete and Gerry's Organic Egg, whole
  • 2 Pete and Gerry's Organic Eggs, whites only (optional for extra protein)
  • 1 English muffin, toasted

Directions

Step 1

Add olive oil to a small pan over medium heat. Once oil is shimmering, add torn kale and toss frequently until slightly wilted.

Step 2

To the kale, add fire roasted tomatoes, chopped heirloom tomato, and 1 teaspoon of the chili crunch or chili crisp. Stir well and season with salt and pepper to taste. Let simmer for 5 minutes, or until completely heated through and just slightly reduced.

Step 3

Using a spoon, make a well in the center of the pan and crack in the whole egg and egg whites, if using. Cover the pan and cook on low until the egg whites are set and the yolk is cooked to your desired doneness. Drizzle over remaining teaspoon of chili crunch or chili crisp and serve straight from the pan with a toasted English muffin for dipping.