Shakshuka Recipe

Preheat and prep

Preheat oven to 375°F (190°C). Gather an oven-safe skillet roughly 8–10 inches in diameter (cast iron preferred). Slice mushrooms, chop onions, mince garlic, and slice scallions.

Heat the skillet over medium heat. Add 2 tablespoons olive oil and let it warm until shimmering.

Add the chopped yellow onion and the white parts of the scallions. Sauté for 4–5 minutes until softened and translucent.

Add the sliced shiitake mushrooms and cook 4–5 minutes more until they release moisture and begin to caramelize. Season lightly with 1/4 tsp of the salt and 1/8 tsp black pepper while cooking.

Stir in the minced garlic and cook 30 seconds until fragrant but not browned.

Add the tomato paste and cook 1 minute, stirring, to deepen the flavor. Then add the crushed tomatoes (14 oz) and 2 tablespoons water to loosen the sauce.

Season the sauce with smoked paprika, ground cumin, red pepper flakes, remaining salt and pepper, and optional 1/2 tsp sugar. Stir to combine. Lower heat to a gentle simmer and cook uncovered for 8–10 minutes until the sauce thickens slightly and flavors meld. Taste and adjust seasoning.

Make two shallow wells in the simmering tomato-mushroom sauce using the back of a spoon, spaced evenly apart.

Crack one egg into a small bowl and gently slide it into a well; repeat with the second egg. This helps avoid shells and places eggs gently into the sauce.

Scatter crumbled goat cheese evenly around and slightly over the eggs so some melts into the sauce and some stays creamy on top.

Transfer the skillet to the preheated oven. Bake 8–12 minutes, depending on desired doneness: about 8 minutes for runny yolks, 10 minutes for jammy, 12 minutes for nearly set yolks. Keep an eye after 8 minutes to avoid overcooking.

Remove the skillet from the oven carefully (use oven mitts). Let rest 1 minute. Drizzle the teaspoon of olive oil over the top.

Sprinkle chopped parsley or cilantro and sliced scallion greens over the baked eggs. Add a pinch of red pepper flakes if using and finish with a grind of fresh black pepper and additional salt to taste.

Serve directly from the skillet with crusty bread or warmed pita for scooping. Recommend serving immediately while the eggs are warm and the goat cheese is creamy.