Shakshuka is a beloved North African and Middle Eastern dish of eggs poached in a spiced tomato and pepper sauce, often served straight from the pan with crusty bread. Adding creamy goat cheese takes it to another level, melting into the sauce and creating a tangy, luxurious contrast to the rich eggs and smoky vegetables. This one-pan recipe is simple enough for a weeknight dinner yet impressive enough for a leisurely weekend brunch.
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 large yellow onion, diced (about 1 ½ cups / 200 g)
- 1 red bell pepper, seeded and sliced into strips (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) smoked paprika
- ½ teaspoon (1 g) ground coriander
- ¼ teaspoon (0.5 g) cayenne pepper (optional, for heat)
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 teaspoon (5 g) sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 6 large eggs
- 4 oz (115 g) soft goat cheese, crumbled
- ¼ cup (10 g) fresh parsley or cilantro, chopped, for garnish
- Crusty bread or pita, for serving
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
- Add the garlic, cumin, smoked paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Pour in the crushed tomatoes and sugar (if using). Season with salt and pepper. Bring the sauce to a simmer, then reduce the heat to low and let it cook, uncovered, for 10 minutes, stirring occasionally, until thickened slightly.
- Taste the sauce and adjust seasoning. If it tastes too acidic, add a pinch more sugar.
- Using a spoon, make 6 small wells in the sauce. Carefully crack one egg into each well. Season the eggs lightly with salt and pepper.
- Sprinkle the crumbled goat cheese evenly over the sauce, avoiding the egg yolks if you prefer them runny.
- Cover the skillet and cook over medium-low heat for 8–10 minutes, until the egg whites are set but the yolks are still soft. If you prefer firmer yolks, cook for 12–14 minutes. (For food safety, egg dishes should reach 160°F / 71°C as the safe minimum internal temperature, checked with a food thermometer, if you are serving vulnerable guests.)
- Remove from heat and let rest for 2 minutes. Garnish with fresh parsley or cilantro and serve immediately from the skillet with crusty bread.
Tips
- Use a wide skillet: A 10–12 inch skillet gives the eggs room to cook evenly without crowding. If your pan is too small, the eggs may run together.
- Don’t overcook the eggs: The residual heat of the sauce continues cooking the eggs after you turn off the heat. Pull them off the stove when the whites are just set but the yolks still jiggle slightly.
- Substitute the cheese: If you don’t have goat cheese, feta is a classic alternative. It’s saltier and less creamy, so reduce the added salt in the sauce. For a dairy-free version, simply omit the cheese or use a plant-based feta.
- Make it ahead: The tomato sauce can be made up to 3 days ahead and refrigerated. When ready to serve, reheat the sauce, then add the eggs and cook as directed.
Serving Suggestions
Serve shakshuka directly from the skillet, with plenty of warm crusty bread, pita, or challah for dipping into the yolk and sauce. It also pairs well with a simple green salad dressed with lemon vinaigrette, or with roasted potatoes on the side. For brunch, set out extra goat cheese, olives, and pickled vegetables for a mezze-style spread.
Variations
- Vegetable-packed: Add 2 cups (300 g) of chopped zucchini, mushrooms, or spinach along with the peppers. Sauté heartier vegetables with the onion, and wilt spinach into the sauce just before adding the eggs.
- Spicy harissa: Stir 1–2 tablespoons (15–30 g) of harissa paste into the tomato sauce for a North African kick.
- Herb-infused: Add a teaspoon of dried oregano or za’atar with the spices, and top with fresh mint instead of parsley.
- Meat lover’s: Brown ½ pound (225 g) of ground lamb or beef with the onion, then proceed with the recipe. Cook the meat until no longer pink, reaching a safe minimum internal temperature of 160°F (71°C) for ground meat.
Storage and Reheating
Leftover shakshuka can be refrigerated in an airtight container for up to 3 days. The eggs will continue to set as they cool, so expect firmer yolks when reheated. To reheat, place it in a covered skillet over low heat, adding a splash of water or tomato juice to loosen the sauce, and warm gently for 5–7 minutes until heated through to 165°F (74°C). You can also reheat individual portions in the microwave in 30-second bursts. The sauce alone freezes well for up to 3 months; thaw overnight in the refrigerator and reheat before adding fresh eggs.
Frequently Asked Questions
Can I use canned diced tomatoes instead of crushed? Yes, but the sauce will be chunkier. Pulse them briefly in a food processor or crush them with a potato masher while cooking to achieve a smoother texture.
How do I know when the eggs are done? The whites should be completely set and opaque, while the yolks should still be soft and runny. If you prefer firmer yolks, cook for a few extra minutes, but be careful not to overcook the eggs until rubbery.
Can I make shakshuka without goat cheese? Absolutely. The dish is traditionally made without cheese. Simply omit it, or swap in feta, mozzarella, or a dairy-free cheese. If using feta, reduce the salt in the sauce.
Is shakshuka spicy? It can be as mild or as spicy as you like. The base recipe includes only a hint of cayenne; omit it for a family-friendly version, or add extra chili flakes or fresh chili for more heat.
Can I prepare shakshuka ahead of time for a crowd? The sauce can be made up to 3 days in advance. When ready to serve, reheat the sauce, then add the eggs and cook. This is the best way to serve it fresh, as reheated cooked eggs can become tough.
What if I don’t have a lid for my skillet? You can cover the pan with a baking sheet or a piece of aluminum foil. The steam helps set the egg whites. Alternatively, you can finish the dish under the broiler for 2–3 minutes, watching carefully, until the whites are set.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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