Name: Shakshuka, One Skillet Baked Egg Dish
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 3 tbsp olive oil; 1/2 whole yellow onion; 3 cloves garlic; 1 tsp smoked paprika; 1/2 tsp cumin; 1/4 tsp cayenne pepper; 1/4 tsp red pepper flakes (optional); 1 28 oz can crushed tomatoes; 1 handful basil (reserve some for garnish); 6 oz creamy goat cheese; 8 whole eggs

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This Shakshuka, One Skillet Baked Egg Dish recipe is a spin on the delicious classic. A little spicy, with loads of basil and creamy goat cheese brings everything together. An easy dish to make when entertaining, or are in the mood for a quick and delicious brunch or dinner. It’s low carb, keto friendly, and gluten free. A huge bonus that it includes mostly household staples!

shakshuka baked eggs in tomato sauce in a cast iron skillet

Here’s What You Need For This Shakshuka, One Skillet Baked Egg Dish:

Olive oil
Yellow onion
Fresh garlic
Smoked paprika
Cumin
Cayenne pepper
Red pepper flakes (optional)
Crushed tomatoes
Fresh basil
Creamy goat cheese or feta cheese
Eggs
Salt & pepper to taste

Shashuka, One Skillet Baked Egg Dish Ingredients on a Cutting Board

Recipe Notes:

I initially wrote down this recipe back in 2016, after taking a trip to Budapest, Hungary and trying Shakshuka for the first time at an amazing Israeli restaurant called Mazel Tov. It was there that I fell in love! When I came back to the states I wanted to learn how to make this amazing one skillet baked egg dish. I also want to acknowledge that I don’t claim that this recipe is super authentic, and sometimes I change up the cheeses I use, spices and herbs.

This dish is simply something I really enjoy to make at home, while acknowledging that I definitely did not grow up eating this. (I wish I would have!!) I just think it would be a true shame not to attempt this simple, flavorful dish at home. If you don’t fall in love, well, I don’t know what to tell ya.

This dish originated in North Africa, and then it spread to other parts of the world, and quickly became a staple in Mediterranean cuisine. This recipe is super simple, and I’ll try to explain (to the best of my understanding) the different aspects of the dish.

Cheese: Feta cheese is pretty common in some versions of this dish, so feel free to use that. We love using creamy goat cheese!

Eggs: Traditionally, the eggs are poached in the tomato sauce. They just need to set in the oven for about 7-10 minutes. If you liked your eggs more cooked thru, feel free to leave them in up to 15 minutes.

Spices & Herbs: We added a little more spice to this shakshuka, hence the red pepper flakes. Probably not a traditional ingredient anyway, so feel free to leave it out. Cumin and paprika seem to be the most essential spices in this dish. In terms of herbs, we love to add sweet basil. Cilantro is very common as well.

Skillet: By now, you probably know that we love our Lodge Cast Iron Skillet for almost everything. We should note that cooking acidic things like tomato sauce or citrus should really only be done in a well seasoned cast iron. If you cast iron is new for instance, or not well seasoned, the acidity can strip away at the seasoning of your pan. You can read more about caring for your cast iron here if you want!

Tools:

Measuring Spoons
Wooden Spoon
Oven Safe Skillet, like a Lodge Cast Iron* (see notes)
Sharp Chef’s Knife
Cutting Board

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Let’s Make This Shakshuka!

Preheat your oven to 375°F. Warm your cast iron skillet over medium heat. Mince onions and garlic. Once the skillet is hot, add your olive oil to the pan and then add in your onion. Cook until onion is translucent, about 5 mins. After the onion is cooked, add in your spices (cumin, cayenne, red pepper flakes and paprika) as well as your minced garlic. Cook for about 1 minute.

onions with spices in a cast iron skillet

garlic sliding off a knife into a cast iron skillet

Add the crushed tomatoes, stir and season with salt and pepper. Add in a handful of fresh basil, reserving some leaves for garnishing. Cook the tomatoes and basil over medium heat until basil is wilted, about 10 minutes.

handful of fresh sweet basil in tomato sauce

Break up your goat cheese and scatter over top of the tomato sauce. Create some space with a spoon to add the eggs in, then sprinkle with salt and pepper. Now place into the oven for between 7-15 minutes, depending on how well you liked your eggs cooked. You can also cover your skillet on the stovetop, but we prefer to make it in the oven for a more even cook.

skillet with tomato sauce and eggs with goat cheese

Garnish with fresh herbs, and dig in! This dish is perfect for anytime of day.

wooden spoonful of shakshuka with goat cheese and basil

Please let us know if you guys give this recipe a try, and be sure to share with us on Instagram @afullliving so we can share your creations, and leave a rating/comment below!

Until Next Time,
Briana & Chamere