Shakshuka — Comfort in a Skillet
Quick & Easy
There’s something magical about a dish that goes straight from skillet to table, filling the kitchen with warm spices, savory aromas, and vibrant color. Shakshuka is one of my favorite North African-inspired comfort foods—rich tomato sauce, smoky spices, perfectly poached eggs, and creamy crumbles of goat cheese. It’s rustic, beautiful, and so satisfying.
Shakshuka is traditionally enjoyed for breakfast or brunch, but honestly, I make it for dinner just as often. It’s hearty enough to be a main meal, yet light enough to leave you feeling energized. And with just a handful of pantry staples, it’s easy to whip up any day of the week.
Shakshuka
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Equipment
- large skillet with a lid
- wooden spoon
- sharp chef's knife
- heat resistant spatula
Ingredients
- 4-6 whole eggs
- 3 tbsp extra-virgin olive oil
- ¼ white onion thinly sliced
- 2 cloves garlic minced
- 1 tbsp crushed Calabrian chili peppers (or Trader Joe’s Chile Bamba)
- 1 14 oz can crushed tomatoes
- 1 12 oz jar roasted red peppers diced
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ cup crumbled goat cheese
- Chopped parsley for garnish
- Sea salt to taste
- freshly cracked black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced onions and sauté until soft and translucent, about 5–7 minutes.3 tbsp extra-virgin olive oil, ¼ white onion
- Add garlic and Calabrian chili peppers, cooking for another 30 seconds until fragrant.1 tbsp crushed Calabrian chili peppers, 2 cloves garlic
- Stir in crushed tomatoes, roasted red peppers, cumin, and smoked paprika. Let simmer for 10–12 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper to taste.1 14 oz can crushed tomatoes, 1 12 oz jar roasted red peppers, ½ tsp ground cumin, ½ tsp smoked paprika
- Using the back of a spoon, make small wells in the sauce. Gently crack an egg into each well. Cover and cook for 6–8 minutes, until whites are set and yolks are still slightly runny (cook longer for firmer yolks).4-6 whole eggs
- Sprinkle goat cheese over the top in the last minute of cooking so it softens without fully melting.½ cup crumbled goat cheese
- Remove from heat, garnish with parsley, and serve hot.Chopped parsley, Sea salt, freshly cracked black pepper
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More About This Recipe
Kitchen Tools You’ll Want
- Large skillet with a lid
- Wooden spoon
- Sharp chef’s knife
- Heat-resistant spatula
Tips & Serving Ideas
- Serve it with: warm crusty bread or toasted pita for scooping up that delicious sauce.
- Add greens: toss in a handful of spinach or kale just before adding the eggs for an extra nutrient boost.
- Spice level: If you prefer less heat, use half the amount of Calabrian chili peppers or swap for a pinch of red pepper flakes.
- Make it ahead: The tomato sauce can be prepped the day before; just reheat, add the eggs, and finish cooking.
Nutrition
Why I Love It (Especially for Women Over 50)
- Eggs are a powerhouse of high-quality protein, plus choline for brain health.
- Tomatoes and red peppers bring antioxidants like lycopene and vitamin C for glowing skin and heart health.
- Extra-virgin olive oil is loaded with heart-healthy fats and anti-inflammatory compounds.
- Goat cheese is easier to digest than cow’s milk cheese for many people, plus it adds a delicious tangy creaminess.
Final Thoughts
Shakshuka is one of those dishes that feels special yet is wonderfully simple. The flavors are bold, the colors are vibrant, and the whole meal comes together in one skillet—making cleanup a breeze. It’s the kind of recipe that brings people together around the table, whether it’s a slow Sunday morning or a quick weeknight dinner.