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.

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.