Shakshuka with Goat Cheese & Crusty Bread
Eggs poached in spiced tomato sauce with creamy goat cheese, served with crusty bread for dipping. A showstopping 20-minute breakfast or brunch that looks restaurant-quality but tastes homemade.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 1 can (14.5 oz) canned crushed tomatoes
- ½ medium, diced red onion
- ¼ cup, chopped fresh cilantro or parsley
- ½ tsp cumin
- ½ tsp paprika
- 4 large eggs
- 4 oz, crumbled or dolloped goat cheese
- 1 loaf (for serving) crusty bread
Instructions
- 1
Heat oil in a 10-inch skillet over medium. Add diced red onion, cook 3 minutes until softened and fragrant.
- 2
Stir in cumin and paprika, cook 30 seconds until blooming and fragrant.
- 3
Pour in crushed tomatoes, add salt and pepper to taste. Simmer 5 minutes until sauce thickens slightly.
- 4
Create 4 small wells in the sauce with the back of a spoon. Crack an egg into each well.
- 5
Scatter goat cheese over the sauce. Cover and simmer 4-5 minutes until egg whites set but yolks still jiggle.
- 6
Sprinkle fresh cilantro over the top. Serve hot in the skillet with crusty bread for dipping.
Tools you’ll need
- 10-inch skillet with lid
- wooden spoon
- knife and cutting board
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