Skillet Baked Shakshuka Recipe

sauté aromatics

Preheat a 10- to 12-inch ovenproof skillet over medium heat. Add 2 tablespoons olive oil. When shimmering, add the diced onion and sauté 5–7 minutes until soft and translucent. Add the diced bell pepper and continue cooking 4–5 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

incorporate nduja

Add the 3 oz nduja to the skillet, breaking it up with your spatula or spoon. Cook 2–3 minutes, stirring, until it melts into the aromatics and releases oil and color.

add tomatoes and spices

Stir in the tomato paste, then pour in the 28 oz crushed tomatoes. Add smoked paprika, ground cumin, red pepper flakes, sugar (if using), 1.5 teaspoons kosher salt and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to medium-low, and simmer uncovered 10–12 minutes to concentrate flavors and slightly thicken the sauce. Taste and adjust salt or heat as needed. Stir in 2 tablespoons chopped cilantro or parsley at the end of simmering.

While the sauce simmers, in a separate small skillet heat 1 teaspoon olive oil over medium-high. Add the 10 oz sausage (casings removed) and crumble with a spoon. Cook 6–8 minutes until browned and cooked through. Drain any excess fat and add the cooked sausage to the tomato sauce, stirring to incorporate evenly.

make goat cheese cream

In a small bowl, combine 4 oz goat cheese with 1/4 cup Greek yogurt, 1 teaspoon lemon juice, 1 teaspoon water, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk or blend with a fork until smooth and spreadable. If too thick, add an extra teaspoon of water.

create wells and add eggs

Preheat your oven to 375°F (190°C). With the sausage-tomato sauce bubbling gently in the ovenproof skillet, use a spoon to make 6 evenly spaced shallow wells in the sauce. Crack one large egg into a small bowl and gently slip it into a well; repeat for the remaining eggs. Season each egg with a pinch of salt and pepper.

bake the skillet

Transfer the skillet to the preheated oven and bake 10–14 minutes depending on desired yolk doneness: 10–11 minutes for runny yolks, 12–14 minutes for slightly set yolks. Start checking at 10 minutes. Remove when eggs are set to your liking.

finish and dollop goat cheese

Remove the skillet from the oven. Dollop the goat cheese cream in small spoonfuls across the hot sauce so it melts slightly into the surface. Garnish with a sprinkle of chopped cilantro or parsley.

While the eggs bake, make the zhoug. In a food processor or blender combine 1 cup packed cilantro, 1/2 cup packed parsley, 1 clove garlic, 1 fresh green chili (adjust to heat preference), 1 tablespoon lemon juice, 3 tablespoons olive oil, 1/4 teaspoon ground cumin and 1/2 teaspoon salt. Pulse until finely chopped but still textured, scraping down sides as needed. Adjust salt or lemon to taste. Transfer to a small bowl.

Grill the pita: Brush both sides of 4 pitas lightly with butter or olive oil. Heat a grill pan or skillet over medium-high heat and toast pitas 1–2 minutes per side until puffed and charred in spots. Cut into wedges.

Place the skillet on a heatproof trivet. Spoon additional sauce onto plates if desired, or serve family-style from the skillet. Drizzle zhoug over the eggs and sauce or serve alongside. Add dollops of any remaining goat cheese cream, sprinkle microgreens or extra cilantro, and serve with grilled pita wedges for dipping. Serve immediately.