Cast Iron

Spicy Shakshuka with Goat Cheese

February 16, 2016
0 Ratings
Photo by Katherine Turro
  • Serves 2
Author Notes

I've always ordered Shakshuka on the menu at restaurants, but never made it for myself as I was convinced I couldn't master the same depth of flavor and spices. That is until I made this one! This recipe is inspired by the Shakshuka with Feta recipe from The New York Times by Melissa Clark. —Katherine Turro

What You'll Need
  • 2 tablespoons olive oil
  • 1/2 large red bell pepper
  • 1/2 large yellow onion, diced
  • 1 carrot, peeled and sliced in circles
  • 1 clove crushed fresh garlic
  • 14 ounces crushed canned tomatoes
  • 3 large eggs
  • 1/2 cup goat cheese
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh tarragon
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon black ground pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  1. Preheat oven to 375 degrees F. and in a medium cast iron skillet, heat oil and garlic on low. Add in onion, bell pepper, and carrot until tender. Add in red pepper, black pepper, paprika, salt, and stir.
  2. Pour in crushed tomatoes and stir. Add in fresh basil (reserve a bit for garnish) and all of chopped tarragon. Cook until the mixture is bubbling.
  3. Carefully crack eggs over the top of the mixture. Sprinkle goat cheese on top.
  4. Bake in oven for about 8-10 minutes, until the eggs have set but the yolks are still runny. Remove from oven and sprinkle with fresh basil. Enjoy!

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