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Shakshuka with Chimichurri

Shakshuka is a popular Mediterranean dish consisting of eggs poached in a tomato sauce with peppers, garlic and spices.




3 Tbsp Extra-virgin olive oil

1 large Onion, chopped

1 large Red bell pepper, seeded and chopped

3 Garlic cloves, minced

1 tsp Cumin

1 tsp Paprika

⅛ tsp Cayenne

1 (28-ounce) can Whole plum tomatoes with their juices, coarsely chopped

¾ tsp Kosher salt, plus more per taste

¼ tsp Black pepper, plus more per taste

6 large Eggs

1 cup Goat cheese (feta cheese can also be used)

Tulkoff Chimichurri Sauce

Crusty bread, for serving


Heat oven to 375 degrees. Heat oil in a large cast iron skillet over medium-low and add onion and bell pepper. Cook until very soft, about 20 minutes. Add garlic and cook 1 to 2 minutes. Stir in cumin, paprika and cayenne, cooking for another minute. Pour in tomatoes and season with salt and pepper. Simmer until tomatoes have thickened, about 10 minutes.

In small bowls, crack each egg (it’s easier to pour into skillet from a bowl rather than cracking directly into the pan). In the tomato sauce, form little wells and pour in each egg. Season eggs with salt and pepper. Sprinkle crumbled goat cheese around eggs Transfer skillet to oven and bake until eggs are set, about 7 to 10 minutes.

Drizzle Chimichurri Sauce over skillet and serve immediately alongside crusty bread.