“Shakshuka for One” is the best breakfast ever! I used to eat Shakshuka for breakfast almost every day during my junior year of high school. That’s how much I love it!
This Shakshuka for One dish takes minutes to throw together and tastes fabulous with minimal effort.
I named this recipe “Shakshuka for One” because it’s one of the simplest dishes to make for a single breakfast. Typically, each person in my family makes their own breakfasts during the week. During my junior year, I remember always making my own, personal, single-serve shakshuka. I hope this recipe inspires you to make flavorful, simple dishes for breakfast (and even lunch or dinner).
I mentioned last week in my Hearts of Palm Salad post, that I went to the Yellow-Green Farmers Market. While I was there, I picked up a large bag of okra.
If you’ve never heard of okra or tried it before, I’m so glad you stopped by.
Okra is one of those foods that people either love or hate, similar to fennel (aka: anise). I love both okra and fennel!
I grew up eating okra. My mom used to cook it on the stove in canned tomato sauce and add a bunch of spices (any maybe some sugar). I loved it! She hasn’t made it in awhile, but I’m pretty sure we’ll be having loads of it this week since there’s a bunch of leftover okra from this recipe.
When I was planning this week’s blog posts, I wanted to make Shakshuka and I also wanted to make my mom’s tomato sauce okra.
So….. Then I came up with the idea to merge the two and make an Okra Shakshuka! How awesome! I love how it turned out and I even added kale since I have a huge bag in the house.
I am a huge proponent of using whatever ingredients you have on hand. For example, if you have peppers at home but no kale, add the peppers into the sauce instead. Same goes for the okra. I encourage you to use any leftovers or tidbits of veggies that are currently in your fridge.
Love this recipe?
Here’s more! Homemade Granola, Quinoa Fried Rice, Pesto Pasta with Chickpea Patties, Apple Cranberry Breakfast Bars, Pumpkin Coconut Curry Soup, Gluten-Free Baked Pumpkin Donuts, Roasted Green Beans with Pomegranate SeedsPrint
Shakshuka for One: Okra-Kale Shakshuka
- Prep Time: 35 min
- Cook Time: 30 min
- Total Time: 1 hour 5 minutes
- Yield: 1 serving
- 1/2 tablespoon avocado oil (or any other flavorless oil)
- 1/2 medium onion, chopped into small pieces
- 1 cup chopped fresh okra (about 6-7 okras)
- 1 garlic clove, crushed or chopped into small pieces
- 1 cup kale, chopped
- 1 cup jarred marinara sauce
- 1 medium tomato, chopped into small cubes
- 1 1/2 teaspoons cumin powder
- 2 large eggs
- salt and pepper, to taste
- Parsley or cilantro, to garnish (optional)
- Heat a small pan over medium-low heat. Add the oil and heat for 2-3 minutes.
- Then, add the onions and okra pieces to the pan. Cook on medium-low heat for 15 minutes, stirring every 3-5 minutes.
- Once the okra has softened and the onions are translucent, add the garlic and kale into the pan. Mix together.
- Cover the pan and cook for 10 minutes, mixing at the halfway point. The kale should be wilted at this point.
- Add the marinara sauce, chopped tomato, cumin powder, salt, and pepper to the pan.
- Mix everything together and cook, covered, for 15 minutes, stirring occasionally.
- Use a rubber spatula or spoon to make room for each egg in the sauce. Add the eggs into the sauce and cover the pan. Turn the heat to low.
- Cook for 5-10 minutes, depending on how cooked or runny you like your egg.
- Remove the pan from the heat and cool for 5-10 minutes before eating.
Pro Tip: My Savta (grandmother), who has been making okra for years, told me that the smaller okras are less stringy and taste even better than the large one. They don’t sell mini okra where I live, but if they sell it buy you, I’d recommend buying them. Either way, the dish will turn out delicious!