Last updated on April 6th, 2020

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!

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

Ingredients:

• 3 tbsp olive oil
• 1/2 yellow onion
• 3 cloves of garlic
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp red pepper flakes (optional, for spice!)
• 28 oz can crushed tomatoes
• handful of fresh basil or cilantro
• 6 oz creamy goat cheese or feta cheese
• 8 eggs
• salt and pepper to taste

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: Traditionally feta cheese is very customary, so feel free to use that. We love using 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.

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Tools:

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

Need supplies for this recipe? We’ve linked our favorites above and right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale. 

Let’s Make It!​

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.

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.

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.

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

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. Looking for another easy meal? Check out these Italian Sausage Stuffed Bell Peppers!

Until next time,
Briana & Chamere

Print

Shakshuka, One Skillet Baked Egg Dish

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

 

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!

Course: Main Course

Cuisine: Mediterranean

Keyword: brunch, easy, low carb, main course, one skillet dish, vegetarian

Servings: 8 people

Calories: 183 kcal

Author: Briana

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

Instructions

1. Preheat your oven to 375°F. Warm your cast iron skillet over medium heat. Mince onions and garlic. 

2. 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. 

3. 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. 

4. Add the crushed tomatoes, stir and season with salt and pepper. 

5. 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. 

6. Break up your goat cheese and scatter over top of the tomato sauce. 

7. 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. 

8. Garnish with basil, and serve warm!

Recipe Notes

Macros: 183 calories per serving, 8 servings. 5 net carbs per serving (7 total – 2 fiber = 5 net), 13 grams of fat, 11 grams of protein. We estimated these nutrition facts using MyFitnessPal and cannot guarantee accuracy.