Shakshuka in terracotta pots on a rustic wooden background.

Shakshuka with Goat Cheese

Shakshuka; softly poached eggs in a smokey rich tomato sauce seasoned with essences from the Middle East. A star on the table and one of the easiest dishes you'll ever make, yet one of the most beautiful.

Category Breakfast
Cuisine Middle Eastern
Keyword #Organic Eggs, Breakfast Bread, Brunch, Roasted Tomatoes, Shakshuka
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
Author Mean Green Chef

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 1 medium red, yellow or green bell pepper, washed + seeded + diced
  • 1 medium onion, peeled + diced
  • 2 teaspoons smoked paprika
  • teaspoons cumin
  • ½ teaspoon chili powder
  • 1 Tablespoon tomato paste
  • 4 cloves garlic, smashed + chopped
  • 1 28 ounce can San Marzano tomatoes, hand crushed
  • 6 large Organic Free-Range Eggs, Pete and Gerry's
  • Kosher Sea Salt, to taste
  • freshly cracked black pepper, to taste
  • 1 cup fresh cilantro, washed + torn
  • 8 ounces goat cheese, sub feta

Instructions

  1. Heat a large heavy-bottomed pan over medium-high heat, add the EVOO and reheat for 30 seconds. Add the diced bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

    Diced onions and peppers cooking in an Italian terracotta pot for Shakshuka.
  2. Add the smoked paprika, cumin, chili powder, and tomato paste and cook for 3 minutes until the spices release their oils and become fragrant and the paste begins to turn deep red. Toss in the garlic and cook for another minute.

    Spices and ingredients cooking for Shakshuka.
  3. Pour in the hand crushed tomatoes and all of their juices and stir to combine, bring to a simmer and allow the tomato mixture to cook down for 10-15 minutes until it becomes slightly thickened.

    Tomato sauce being added to pot for Shakshuka.
  4. Using a large spoon make indentations into the tomato mixture and then crack the eggs into each well.

    Eggs that are poaching in tomato sauce for Shakshuka.
  5. Add ½ the cilantro and the ½ the goat cheese, cover the pan and cook for 5-8 minutes until or until your eggs reached desired doneness. Eggs will continue to cook after being removed from the heat as a result of carryover cooking. So remove Shakshuka a couple of minutes before the preferred doneness.

    Shakshuka cooking in a clay pot.
  6. Garnish with remaining fresh cilantro and goat cheese and serve as is or with crusty bread or a salad.

    Shakshuka garnished with cilantro and goat cheese.

Recipe Notes