Shakshuka with Red Peppers and Goat Cheese
A comforting Middle Eastern dish of poached eggs in spicy tomato sauce, topped with creamy goat cheese, perfect for any meal.
Ingredients
For the Shakshuka
- 0.5 tbsp olive oil For sautéing
- 1 small yellow onion, diced Adds sweetness
- 2 cloves garlic, minced Enhances flavor
- 0.5 piece red bell pepper, diced Adds color and sweetness
- 0.5 tsp paprika For warmth and flavor
- 0.13 tsp salt
- 0.13 tsp sea salt
- 0.13 tsp black pepper
- 1 28-oz can crushed tomatoes Base of the sauce
- 3 cups baby spinach Adds nutrients
- 8 pieces eggs For poaching
- 0.25 cup goat cheese For topping
Instructions
Preparation
- Preheat your oven to 425 degrees Fahrenheit.
- Heat the olive oil over medium-high heat in a large oven-proof skillet.
- Add the diced onion and cook until translucent, about 3 minutes.
- Stir in the minced garlic and diced red pepper, sautéing for another 2 minutes until the pepper softens.
- Pour in the crushed tomatoes and spinach, sautéing for around 2 minutes before turning off the heat.
- Using a wooden spoon, create 8 wells in the veggie mixture and crack an egg into each well.
Cooking
- Transfer the skillet to the preheated oven and bake for approximately 7 minutes or until the eggs are set.
- Once out of the oven, crumble the goat cheese over the top while it’s still warm.
Serving
- Slice into four equal portions, ensuring each piece has two eggs, and enjoy!
Notes
Shakshuka can be served with crusty bread for dipping. For best texture, reheat on the stove over low heat.