Shakshuka, But Better

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5 from 3 votes

Shakshuka (Eggs in Purgatory) is one of those dishes that is so iconic that dozens of cultures claim it as their own. Even knowing this, the most basic recipe (eggs poached in a spiced onion and tomato sauce) was totally underwhelming to me. I found the secret: adding white beans and goat cheese changes everything! It brings so much flavor and texture to this simple meal, not to mention protein. I LOVE that I always have the ingredients for this dinner on hand. It's so easy to throw together! My kids adore it.

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Servings: 6

Calories: 232 kcal

Course: Main Course

Cuisine: Mediterranean

Ingredients

3 tablespoons neutral cooking oil generic cooking oil
1 yellow onion chopped
1 tablespoon cumin
1 tablespoon oregano
1 and 1/2 teaspoons paprika
1 and 1/2 teaspoons smoked paprika
1/4 teaspoon crushed red pepper or more if you like it spicy
1/2 teaspoon black pepper plus more for eggs
2 teaspoons kosher salt plus more for eggs, or sea salt
5 cloves garlic
1 (28 ounce) can whole tomatoes or crushed tomatoes (Cento brand is best)
1 (14-ounce) can diced tomatoes fire roasted
2 (14-ounce) cans cannellini beans drained
1 teaspoon chicken base concentrate
7 egg or 6, or 8
6 ounces goat cheese or feta cheese, add more to taste, crumbled
cilantro chopped
green onions chopped
shallot sliced, optional
bread for serving, crusty

Instructions

Cup of Yum

Start by chopping up your garlic and your onions. Smash the 5 garlic cloves with the side of your knife, peel, then mince finely. Set aside. Chop the onion.
Set a large 12-inch skillet over medium heat on the stove. When it is hot, add 3 tablespoons olive oil and swirl to coat. Add the onions (not the garlic) to the pan and stir occasionally for about 3 minutes.
In a small bowl, combine the spices: 1 tablespoon cumin, 1 tablespoon oregano, 1 and 1/2 teaspoons paprika, 1 and 1/2 teaspoons smoked paprika, 1/4 teaspoon crushed red pepper, 1/2 teaspoon black pepper, and 2 teaspoons kosher salt. Add the spices to the onions and continue cooking for 2-4 minutes, until the onions are tender and the spices are toasted (add a bit more oil if it starts to stick.)
Add the minced garlic and saute for 1 minute, until fragrant.
Add all the cans: 1 (28-ounce) can whole tomatoes. 1 can diced tomatoes. Use a fork to smash the whole tomatoes into smaller pieces. Drain the 2 cans of white beans, and add to the tomatoes.
Stir the sauce together, and add 1 teaspoon Chicken Base.*
Let this mixture simmer over medium heat for 5-10 minutes, the longer the better. The goal is to let the flavors meld together, and for the sauce to thicken. If you only have a couple minutes that's fine.
Crack the eggs into the tomatoes one at a time. Make sure to space them out as best you can, but if they run into each other it's okay. Sprinkle the top of each egg with salt and pepper.
Cover the pan with a lid.** Cook the eggs without disturbing for about 5 minutes. Lift the lid and use a spoon to nudge the yolks. If they are pretty soft still, cover again and wait another couple minutes. Keep in mind that the eggs will cook a little bit even after you take them off the heat (especially if you keep the lid on.) So if you love runny eggs, take them off sooner than you think.
Crumble 6 ounces goat cheese (or feta). (I used the same bowl I mixed the spices in). Sprinkle the cheese over the eggs and sauce and let it melt a little bit.
Chop cilantro and green onions and sprinkle over the top just before serving. You could also try parsley (or even dill or basil), if you're one of those cilantro-is-dirt people.
Serve Shakshuka with crusty artisan bread from the store. I actually really love the Costco Country French loaves. Or if you really want to fancy it up, make homemade Naan or Homemade French Bread or Roti and die and go to heaven.
Storage: Transfer leftovers to a tupperware with a tight lid. Stick it in the fridge, and it'll be good to eat for 3-4 days! If there is leftover egg, it tastes best within a day or two. To reheat, it's best to warm it up in a small frying pan on the stove so the egg doesn't get too hot and overcooked in the microwave. Nobody likes a rubbery egg. If you plan to eat this over the course of a few days, cook just as many eggs as you'll eat in one sitting, then store the remaining sauce. The next meal you want some, warm up the sauce in a pan, and cook as many eggs you want again fresh for that meal.

Notes

*I like Better Than Bouillon Chicken Base, or Zoup Chicken Base is another excellent brand that just started making a competitive product (I like and use them both).
Technically this chicken base is an optional ingredient, but I'm telling you, it majorly amps up the flavor of the tomato sauce. It adds the perfect umami flavor without having to wait as long for the tomatoes to cook. Obviously it makes it not vegetarian, so if that's an issue, sub with a teaspoon of soy sauce. Or 1 teaspoon Anchovy Paste or Fish Sauce would be great substitutes too.
**Covering the pan: If you cover the pan, your egg yolks will turn white on top. This is totally fine, but if you want yellow yolks, leave the lid off and just cook a few minutes longer, it might even take up to 10-15 minutes without a lid. Keep an eye on it!

Nutrition Information

Calories 232kcal (12%) Carbohydrates 5g (2%) Protein 13g (26%) Fat 18g (28%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 8g (40%) Trans Fat 0.05g (3%) Cholesterol 204mg (68%) Potassium 172mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1117IU (22%) Vitamin C 2mg (2%) Calcium 104mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 232

% Daily Value*

Calories	232kcal	12%
Carbohydrates	5g	2%
Protein	13g	26%
Fat	18g	28%
Saturated Fat	6g	30%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	8g	40%
Trans Fat	0.05g	3%
Cholesterol	204mg	68%
Potassium	172mg	4%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	1117IU	22%
Vitamin C	2mg	2%
Calcium	104mg	10%
Iron	3mg	17%

* Percent Daily Values are based on a 2,000 calorie diet.