Shakshuka, One Skillet Baked Egg Dish

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Shakshuka, One Skillet Baked Egg Dish

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!

Prep Time5

Cook Time40

Total Time45

Course: Main Course

Cuisine: Mediterranean

Servings: people

Calories: 107kcal

Author: Briana

Ingredients

3 tablespoon olive oil
½ whole yellow onion
3 cloves garlic
1 teaspoon smoked paprika
½ teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon 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

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 basil, and serve warm!

Notes

Reheat in a skillet over medium- low heat until warm.

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