Shakshuka with Goat Cheese
⏲ ~33 min total · prep 17 · cook 16 · 4 servings
Recipe Lab · 2026-10-09 · Developed with AI assistance, human-reviewed · Photos: original, AI-generated with real-dish reference
Adapted from Wikibooks Cookbook, Shakshuka I (Creative Commons Attribution-ShareAlike License (verified on the Wikibooks page)).
Ingredients
- 3 tbsp olive oil
- 110 g yellow onion (1 small), finely chopped
- 1/2 red bell pepper, diced
- 4 cloves garlic, minced
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/4 tsp crushed red pepper flakes
- 550 g ripe tomato, chopped (3 large)
- 3/4 tsp fine salt, 1/4 tsp black pepper
- 400 g eggs (about 8)
- 5 oz goat cheese, crumbled
- 15 g fresh parsley, chopped
Nutrition
Calculated from USDA FoodData Central reference values, per serving (serves 4).
| Per serving | |
|---|
| calories kcal | 408 |
| protein g | 22.4 |
| fat g | 30.9 |
| carbs g | 12 |
| fiber g | 2.6 |
| net carbs g | 8.9 |
Instructions
- Set a 10-inch skillet over medium heat and pour in the olive oil. Stir in the paprika and cumin and cook 30 seconds, until the oil turns brick red and smells toasty. Thirty seconds more and the spices scorch, so keep it moving.
- Add the onion, bell pepper, and a pinch of the salt. Cook on medium-low for 8 to 10 minutes, stirring now and then, until the onion is translucent and the pepper has gone limp at the edges.
- Stir in the garlic for 30 seconds, then add the chopped tomato with any juices on the board. Raise the heat to medium and let the sauce bubble hard for 5 minutes, then drop to a steady simmer for 10 more, until it thickens enough to hold a spoon-drag across the pan.
- Season with the remaining salt, the black pepper, and the chili flakes. Taste the sauce now and salt it slightly past what seems right, because the eggs and cheese will mellow it later.
- Make 8 wells in the sauce with the back of a spoon, each about 2 inches across. Crack an egg into a small bowl, slide it into a well, and repeat for the rest, working quickly so the first eggs do not race ahead.
- Cover the pan and simmer on low for 6 to 8 minutes, until the whites are set at the edges and still milky over the yolks. Nudge the pan; the yolks should wobble.
- Crumble the goat cheese over the top, cover for 1 minute to soften it, then scatter the parsley over. Serve straight from the pan with a big spoon. The sauce holds happily on low for latecomers, though the eggs are best within 10 minutes of leaving the heat.
Why this recipe works
- Spice Toasting: Toasting the paprika and cumin in oil releases their essential oils to build a deep flavor base.
- Veggie Softening: Sautéing the onion and bell pepper until soft ensures the tomatoes break down smoothly into a thick sauce.
- Low Simmer: Cooking the eggs in the sauce at a low simmer keeps the yolks runny while the whites firm up.
Tips
- Check Doneness. Gently shake the pan to check the eggs. The whites should be opaque while the yolks remain loose.
- Use Ripe Tomatoes. Fresh tomatoes provide the best texture. If they lack flavor, substitute with a can of crushed tomatoes.
- Add Cheese Last. Add the goat cheese right before serving to prevent it from separating in the high heat.
- Toast Spices First. Stir the spices into the oil for 30 seconds to avoid burning them and keep the flavor sharp.
Serving
This recipe serves four people and pairs excellently with crusty keto bread or a simple green salad dressed in olive oil. The creamy goat cheese balances the acidity of the tomatoes and the heat from the red pepper flakes. Serve it directly from the pan for a rustic presentation or transfer portions to individual bowls. A sprinkle of fresh parsley or cilantro adds a pop of color and fresh herbal notes. This meal works well for brunch or a light dinner.
Storage
Store any leftover shakshuka in an airtight container in the refrigerator for up to three days. The eggs will not hold their texture well after refrigeration, so it is best to reheat the sauce without the eggs. Reheat the sauce in a skillet over medium-low heat until it is hot throughout. If you want to reheat the eggs, add them to the sauce just before serving to warm them through without overcooking. Do not freeze this dish as the eggs will become rubbery.
Variations
- Feta Cheese: Swap the goat cheese for feta cheese for a tangier flavor profile that crumbles nicely over the top.
- Kale and Spinach: Stir in fresh kale or spinach during the last few minutes of cooking to add volume and nutrients.
- Italian Sausage: Brown some keto sausage slices before adding the onions to create a heartier, meatier meal.
FAQ
- Can I use canned tomatoes instead of fresh? Yes, you can use canned crushed tomatoes if fresh ones are out of season. The flavor profile remains similar.
- How do I know when the eggs are cooked? The eggs are done when the whites are opaque and set but the yolks are still loose and runny.
- Is this recipe gluten-free? Yes, this recipe is naturally gluten-free. Just ensure your spices are certified gluten-free to avoid cross-contamination.
- What if I do not have a lid for the skillet? You can cover the pan loosely with aluminum foil or a baking sheet to trap the steam.
- Can I add meat to this dish? You can add cooked sausage or ground lamb to the sauce before adding the eggs for extra protein.
Related keto recipes
→ Keto Breakfast Recipes
Nutrition is calculated per serving from USDA FoodData Central reference values (embedded table); trace ingredients with negligible macros are excluded. Figures are estimates for informational purposes. As an Amazon Associate and affiliate partner, Keto Food Ideas earns from qualifying purchases at no additional cost to you.
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