{"id":73488,"date":"2022-03-05T17:00:33","date_gmt":"2022-03-05T16:00:33","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=73488"},"modified":"2025-07-16T20:09:09","modified_gmt":"2025-07-16T18:09:09","slug":"shakshuka-with-goat-cheese","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/shakshuka-with-goat-cheese\/","title":{"rendered":"Shakshuka with Goat Cheese & Harissa"},"content":{"rendered":"

Shakshuka is one of my absolute favourite one-skillet vegetarian dishes. It\u2019s made with a deeply flavorful mixture of simmered tomatoes, sweet red bell peppers, onion, garlic and warming spices. Then, chopped fresh spinach joins the mix, adding extra goodness. Finally it it topped with ch\u00e8vre goats cheese and eggs which are gently poached before being topped with a sprinkling of za\u2019taar and fresh parsley. It\u2019s the perfect easy to make, one-dish meal that is healthy, satisfying and delicious. Easy to make never tasted better!<\/p>\n

What is shakshuka?<\/h2>\n

Traditional shakshuka originates from North Africa, but it is also become wildly popular in Middle Eastern cuisine. You’ll find variations of it in Palestine, Israel, Egypt and other parts of the Middle East. The dish itself is quite simple \u2014 eggs poached in a fragrant, spiced tomato sauce. It\u2019s made using one skillet, with every day ingredients, with many different variations. You\u2019ll find it often served for breakfast, but it is actually hearty and enticing enough to serve for lunch or dinner. Especially when served with warm pita bread for dipping in the rich tomato sauce.<\/p>\n

Shakshuka with goat\u2019s cheese \u00e0 la Elle<\/h2>\n

My version of a traditional shakshuka starts with a flavourful tomato sauce made with slowly cooked onions, garlic and sweet red peppers, and then spiced with cumin, paprika, and harissa. Finally, oven poached eggs and slices of warm, creamy ch\u00e8vre are nestled in the sauce. Oh-so-very-tasty! Even though shakshuka is a traditional breakfast food, you could just as easily enjoy this recipe for brunch or weeknight dinner.<\/p>\n

\"Zutaten<\/a><\/p>\n

Cooking the eggs in the oven<\/h2>\n

Shakshuka recipes often suggest covering the skillet and poaching the eggs on the stovetop. I find it works much better in the oven, since it doesn\u2019t require covering the skillet with a lid (which increases condensation which drips back into the skillet). I find it is best to use an ovenproof skillet and use the oven\u2019s even heat to cook the eggs. I like to use my 28 cm non-stick skillet von ELAG<\/a> which is deep and has a removable handle \u2014making it perfect for stovetop-to-oven recipes. NOTE: for this recipe, I would avoid using a cast iron skillet, as slow-cooked sauces containing tomatoes can damage the surface of even a well-seasoned cast iron pan.<\/p>\n

\"S\u00f6\u00dfe<\/a><\/p>\n

\"Shakshuka<\/a><\/p>\n

Getting the eggs right<\/h2>\n

How long you cook your eggs will depend entirely on how you like them. So plan anywhere from 5-10 minutes. I like the white set and the yolks half set, half runny which is why I bake mine around 7-8 minutes. If you are someone who likes the yolks runny but the white well cooked, then simply make small wells in the sauce and crack each egg into the well. Then spoon a little sauce over the egg whites. This will help the egg whites cook faster. If also worth mentioning that the eggs will also continue to cook in the hot sauce even after you remove it from the oven.<\/p>\n

\"Shakshuka<\/a><\/p>\n

How to adapt this shakshuka recipe<\/h2>\n