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Shakshuka in a a Hurry.

Shakshuka in a Hurry

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There’s something magical about a meal that feels slow and nourishing—but comes together in minutes. That’s exactly what drew me to this recipe for Shakshuka in a Hurry by Vancouver creator Rachel Halldorson. I don’t usually share recipes from other creators, but this one was too good not to pass along. I have adapted it very slightly. It’s everything I want in a solo dinner: quick, comforting, deeply flavourful, and made with pantry staples. One pan, a handful of fresh ingredients, and a few minutes later… dinner is done.

Keys to success for Shakshuka in a Hurry

  • Perfume the oil with garlic. Start by sautéing a crushed garlic clove in olive oil for just a minute. Then remove it. This infuses the oil with mellow garlic flavour without any harsh bite—just warm, subtle depth.
  • Use cherry tomatoes, not grape. Cherry tomatoes are juicier and break down more easily, creating a silky sauce that’s perfect for poaching eggs. Grape tomatoes tend to be firmer and less saucy.
  •  Ricotta + cottage cheese = creamy magic. A blend of ricotta and cottage cheese adds luxurious texture and a protein boost. Use a fork to mash the cottage cheese a bit—it smooths out the curds and helps it melt into the sauce.
  •  Make a little nest before adding eggs. Use the back of a spoon to create small wells in the tomato sauce before cracking in your eggs. This helps them stay put and cook evenly.
  • Don’t be shy with the salt and chili flakes. Tomatoes love salt—and this dish comes alive with a bit of heat. Red pepper flakes are great, or try Burlap & Barrel’s Silk Chili Flakes for a subtle, smoky warmth I’m currently obsessed with.
  • Finish with fresh herbs and a sprinkle of Everything Bagel Spice. Dill, cilantro or parsley add freshness and the everything bagel spice adds some crunch.

Serving Suggestions

  • This dish was made for crusty bread. A slice of sourdough or a warm hunk of baguette is perfect for scooping and swiping—don’t let that rich tomato sauce go to waste.
  • Add greens if you’d like. A handful of baby spinach or arugula stirred into the tomato base before adding the eggs can bump up the veg factor. Or serve with a simple green salad on the side.
  • Perfect for solo dinners… but easily doubled. This recipe is ideal for one, but it scales up beautifully. Add an extra egg or two and invite someone to join you.
  • A cozy brunch option. Serve in the pan with a pot of coffee or a mimosa and pretend you’re at a café in Tel Aviv. Bonus points for serving it straight from the skillet.

Shakshuka in a Hurry

This quick and easy Shakshuka recipe is perfect for solo dinners—juicy cherry tomatoes, gently poached eggs, and a creamy twist. Comfort food in under 20 minutes.
Print Recipe Pin Recipe
Servings 1 serving
Calories 407 kcal

Equipment

  • 8 inch skillet with lid

Ingredients
  

  • 2 Tablespoons ricotta cheese
  • 2 Tablespoons cottage cheese
  • 1 large garlic clove
  • 1 teaspoon olive oil
  • 1 1/2 cups cherry tomatoes
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt
  • 1/8- 1/4 teaspoon red pepper flakes
  • 1-2 Tablespoons water
  • 2 large eggs
  • 1 slice crusty bread or toast

For Garnish

  • 2 Tablespoons chopped fresh herbs, dill, cilantro or parsley
  • 2 teaspoons Everything Bagel Spice

Instructions
 

  • In a small bowl, combine the ricotta and cottage cheese. Use a fork to mash and blend until mostly smooth. Set aside.
  • Smash the garlic clove with the side of a large knife and peel away the skin. Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the garlic and sauté for 1–2 minutes, just until lightly golden. Remove and discard the garlic.
  • Add the cherry tomatoes to the skillet. Season with salt and red pepper flakes. Cover and cook for 5 minutes to help the tomatoes burst and soften.
  • Uncover the pan and use a potato masher or fork to gently crush the tomatoes into a chunky sauce. If the mixture looks too dry, add 1–2 tablespoons of water. Let it cook for another 1–2 minutes, until the sauce is thick and jammy.
  • Use a spoon to make two small wells in the sauce. Crack an egg into each well. Dollop spoonfuls of the cheese mixture around the eggs.
  • Cover the skillet and cook for 2–3 minutes, or until the egg whites are set but the yolks are still runny.
  • Garnish with chopped herbs and a sprinkle of everything bagel spice, if using. Serve immediately with crusty bread or toast for dipping.

Nutrition

Calories: 407kcalCarbohydrates: 27gProtein: 26gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 392mgSodium: 1596mgPotassium: 785mgFiber: 4gSugar: 9gVitamin A: 2243IUVitamin C: 53mgCalcium: 258mgIron: 5mg
Tried this recipe?Let us know how it was!


Whether you’re cooking for yourself or sharing with someone else, this quick Shakshuka is proof that simple ingredients can still deliver big comfort. I don’t often repost other people’s recipes, but this one from Rachel Haldorsen really is something special—and too good to keep to myself. If you give it a try, I’d love to hear what you think. Leave a comment, tag me on Instagram, or tell me what kind of bread you used to soak up that glorious sauce.

Lentil and Root Vegetable Power Soup

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Lentil and Root vegetable Power Soup is packed with 25 grams of protein and 24 grams of fibre. A nutritional powerhouse.

Whenever I serve soup for dinner, my husband gives me a look—the kind that says, ‘Nice appetizer… but what’s for the main course?’ Challenge accepted sweetie. This Lentil and Root Vegetable Power Soup isn’t just a starter; it’s a full-blown, protein-packed, stick-to-your-ribs meal. Loaded with lentils, split peas, and all the best winter veggies, this bowl means business. And because we’re not monsters around here, I always serve soup, with toppings. For crunch and funk I added crispy, spiced chickpeas and a flurry of Parmesan.

Protein rich diets are all the rage now. Curious to learn more about how much protein you actually need? Check out this New York Times article. Think eggs are the best choice for a high protein meal? Check out these alternate suggestions.

This lentil and root vegetable power soup weighs in at a whopping 25 grams of protein and 24 grams of fibre. I used all the orange winter veggies, (carrots, sweet potatoes and butternut squash), but this soup is entirely customizable.

Orange winter veggies, (carrots, butternut squash and sweet potatoes) star in this Lentil and Root Vegetable Power Soup.

Tips to Success for Lentil and Root Vegetable Soup

  • Blend for the best texture – Blending about a third of the soup gives you that perfect balance of creamy and chunky, so every bite is satisfying.
  • Brown the tomato paste – Don’t just stir it in—let it cook with the onions until deep and caramelized. This adds a rich, umami-packed depth of flavor.
  • Choose the right lentils – Green or brown lentils hold their shape, giving the soup texture. Red lentils? They go mushy, so save those for a different dish.
  • Double up on legumes – Adding yellow or green split peas alongside the lentils makes the soup extra hearty and layered with flavor.
  • Stock matters – For the best taste, use a good-quality veggie broth. My go-to is Better Than Bouillon for maximum richness.
  • Garnish like you mean it – Don’t skip the crispy spiced chickpeas and shaved Parmesan! The chickpeas bring crunch, and the Parmesan adds salt and a little funk. They’re the difference between ‘just soup’ and ‘wow, this is dinner!’

Lentil & Root Vegetable Power Soup

Print Recipe Pin Recipe
Cook Time 1 hour
Servings 8 servings
Calories 514 kcal

Ingredients
  

Soup

  • 1 large yellow onion, about 350 grams, peeled, halved and finely diced
  • 1 Tablespoon olive oil
  • 4 cloves garlic, finely chopped or grated with micro plane grater
  • 2 inches fresh ginger root, grated with micro plane grater
  • 2 Tablespoons tomato paste
  • 1 teaspoon Aleppo pepper, or 1/4 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Morton's Kosher salt
  • 1 small butternut squash, about 800 grams, peeled, seeded and cut into 1/2 inch dice
  • 1 large sweet potato, about 400 grams, peeled and cut into 1/2 inch dice
  • 4 large carrots, about 350 grams, peeled ans cut into 1/2 inch dice
  • 200 grams green lentils, about 1 cup
  • 200 grams yellow split peas, about 1 cup
  • 8 cups vegetable stock or water
  • 2 Tablespoons olive oil
  • 175 grams Lacinato kale (also called Tuscan kale or black kale), about 1 small bunch

Garnishes:

  • 400 grams chick peas, rinsed and drained
  • 2 Tablespoons olive oil
  • 1 teaspoon Aleppo pepper, or 1/4 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's kosher salt
  • 100 grams Parmesan reggiano cheese, grated on large holes of box grater
  • 3 Tablespoons red wine vinegar

Instructions
 

Soup

  • Heat 1 tablespoon olive oil in a large, heavy bottom pot or Dutch oven. Add diced onion and cook over low heat until softened, about 5-6 minutes. If onion starts to burn, add a a few tablespoons of water.
  • Add garlic and ginger and saute on low for another 2 minutes, stirring well. Add tomato paste, Aleppo pepper, cumin, coriander, turmeric and salt and stir well. Cook for 2-3 more minutes
  • Add squash, sweet potatoes and carrots and mix well. Continue sautéing on low heat for another 3 minutes.
  • Add lentils, split peas and stock or water. Bring to a boil, reduce heat to low and simmer for 40-45 minutes until lentils and peas are tender.

Roasted Chickpeas

  • While soup is simmering, preheat oven to 400°F. Line a sheet pan with parchment paper. Place rinsed and drained chickpeas on baking sheet. Drizzle with olive oil and sprinkle with Aleppo, cumin and salt. Use your hands to mix everything so that the chickpeas are coated evenly. Roast for 23-30 minutes until crispy. Set aside as a garnish for the soup.

Finishing soup:

  • Ladle about 1/3 of the soup into a blender. Puree until smooth. Drizzle in 2 tablespoons olive oil and blend until mixed in. Pour pureed soup back into pot and mix soup.
  • Wash kale leaves. Strip kale leaves from stem. I find the tip of a paring knife is the best job for separating the leaf from the stem. Discard stems. Pile the leaves up and use a sharp chef's knife to slice across into 1/4 inch strips. Mix kale into soup and stir well. The heat from the soup will wilt the kale.
  • Ladle soup into bowls. Mix 1 teaspoon of red wine vinegar into each serving. Garnish with parmesan cheese and some crispy chickpeas.

Nutrition

Calories: 514kcalCarbohydrates: 75gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 9mgSodium: 1691mgPotassium: 1412mgFiber: 24gSugar: 14gVitamin A: 25069IUVitamin C: 48mgCalcium: 342mgIron: 7mg
Tried this recipe?Let us know how it was!
Lentil and Root Vegetable Power Soup is a big hug in a bowl.

Looking for more soup inspiration? Check these out: