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+ servings

Shakshuka (Spicy Tomatoey Eggs with Goat Cheese)


  • ¼ cup olive oil
  • ½ large red bell pepper, thinly sliced
  • ½ large yellow bell pepper, thinly sliced
  • 1 medium onion, diced
  • fine grain sea salt + freshly ground black pepper
  • 2 cloves garlic, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/8 tsp cayenne pepper (more or less depending on your tolerance for heat)
  • 2 lbs very ripe yellow tomatoes diced (~ 4-5 medium) - red tomatoes are great too or a combination of both
  • 4 oz mild goat cheese, crumbled (~ 1 cup)
  • 3 Tbsp fresh dill, chopped fine + more for garnishing
  • 4-6 large eggs

  • For Serving
  • fresh pita bread, or homemade sourdough bread
  • fresh chives, chopped


  • Preheat oven to 375° F
  • In a 10-12" skillet over medium-high heat, warm the olive oil.
  • Add the peppers, onion, along with a heavy pinch of sea salt
  • Reduce the heat to medium and cook, stirring occasionally, until they're tender (~ 10 minutes)
  • Add the garlic, cumin, turmeric, paprika, and cayenne and cook until fragrant (~ 1 min)
  • Add the tomatoes, a pinch of sea salt, and a few grinds of black pepper
  • Cook, partially covered, until the tomatoes are very soft and have formed a thick sauce (~ 15-20 minutes)
  • (If the sauce begins to stick to the pan before the tomatoes fully break down, stir in a splash of water)
  • Stir in the goat cheese crumbles and fresh dill
  • Crack the eggs over the surface of the tomato sauce
  • Season with sea salt and freshly ground black pepper, to taste
  • Transfer the skillet to the oven and bake until the eggs have just barely set (~ 7 - 10 minutes)
  • Finish with a few cracks of black pepper, fresh chopped chives, and dill, along with a dollop of yogurt. If you wanted to put more crumbled goat cheese on top, go for it
  • Serve with bread alongside