Low Carb Shakshuka with Goat Cheese

Shakshuka is a North African and Middle Eastern dish of eggs poached in a spiced tomato sauce. This version cooks in one skillet in about 30 minutes: onion and red bell pepper go in first, then garlic, cumin and smoked paprika, then canned diced tomatoes. Four eggs are cooked right in the sauce, and crumbled goat cheese melts over the top. It serves 4 and works for breakfast or brunch.

Save this recipe for later:

What Goes into the Skillet

The card has the full amounts. Here is the role of each ingredient.

• Olive oil: for sautéing the vegetables.
• Onion and red bell pepper: the onion gives sweetness and depth, and the pepper adds color and some bite.
• Garlic: goes in after the vegetables soften.
• Ground cumin and smoked paprika: the cumin is warm and earthy, and the paprika adds a smoky note that suits the tomatoes.
• Diced tomatoes (14.5 ounce can, with juices): the base of the sauce.
• Eggs (4 large): poached in the sauce.
• Goat cheese (4 ounces): creamy and tangy against the spiced tomato.
• Salt, pepper and fresh parsley: seasoning, plus a garnish for color.

Cooking It in One Pan

Heat the olive oil in a large skillet over medium heat. Once it shimmers, add the diced onion and bell pepper and sauté for about 5 minutes, until softened. Stir in the garlic, cumin and smoked paprika and cook for another 1 to 2 minutes, until fragrant.

Pour in the tomatoes with their juices, season with salt and pepper, and simmer for about 10 minutes so the sauce thickens slightly.

Make four small wells in the sauce and crack an egg into each one. Cover the skillet and cook for 5 to 7 minutes, until the whites are set and the yolks are still runny. Scatter the goat cheese over the top, cover for one more minute to let it soften, then take the pan off the heat. Garnish with parsley and serve right away.

Tips for Better Shakshuka

• Use fresh vegetables and herbs. They show in the flavor and the color of the sauce.
• Adjust the spices. For more heat, add more cumin or a pinch of cayenne. For a milder pan, use less smoked paprika.
• Make the base ahead. Cook the tomato sauce in advance and keep it in the refrigerator. When you want to eat, reheat it, add the eggs and finish cooking.

Variations

• Greens: stir a handful of spinach or kale into the sauce during the last few minutes of cooking, until it wilts.
• More vegetables: chop zucchini or mushrooms and sauté them with the onion and pepper.
• Other cheeses: feta adds a salty tang, and mozzarella gives a creamy, melty texture.
• More heat: add a pinch of red pepper flakes or diced jalapeños when you sauté the vegetables.

What to Serve With It

Sliced avocado goes well with the tangy goat cheese. A side salad of mixed greens, cucumbers and cherry tomatoes with an olive oil dressing adds crunch. Herbal tea or black coffee are both low-carb drinks to go with it.

Equipment

A large skillet or frying pan with a lid, a wooden spoon or spatula, a knife and cutting board, and measuring cups and spoons. Pre-diced store-bought vegetables save a few minutes if you are short on time.

Nutrition per Serving

Each serving has about 220 calories, 18 grams of fat (7 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 4 grams of sugar, 10 grams of protein and 400 milligrams of sodium.

FAQ

What can replace goat cheese?

Feta gives a salty, tangy result, and mozzarella gives a creamier, meltier one.

Can I make shakshuka ahead of time?

Yes. Make the tomato base in advance and store it in the refrigerator. Reheat it, add the eggs and finish cooking.

How should leftovers be stored?

Let the shakshuka cool completely and move it to an airtight container. It keeps in the refrigerator for up to 3 days. A splash of water when reheating helps loosen the sauce.

Is it suitable for meal prep?

Yes. Make a larger batch and portion it out for the week, then reheat individual servings.

How do you make it spicier?

Add a pinch of red pepper flakes or diced jalapeños when you sauté the vegetables, and adjust to taste.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us