Print
This Red Pepper Shakshuka with Goat Cheese recipe will make you a breakfast-all-day kind of person. Rich in flavor, easy to make, and good for you too! Healthy, sugar free, and gluten free. | theeverykitchen.com

Red Pepper Shakshuka with Goat Cheese

This Red Pepper Shakshuka with Goat Cheese recipe will make you a breakfast-all-day kind of person. Rich in flavor, easy to make, and good for you too! Healthy, sugar free, and gluten free.

Course Brunch, Main
Cuisine Middle Eastern
Prep Time 13 minutes
Cook Time 27 minutes
Total Time 40 minutes
Servings 6
Calories 145 kcal
Author Danielle Cushing

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 1 red bell pepper diced
  • 4 garlic cloves minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1 28- ounce can diced tomatoes
  • salt and pepper to taste
  • 6 eggs
  • 3 ounces goat cheese sliced into 1/2 ounce rounds
  • 1/4 cup fresh parsley
  • Sliced pita for serving

Instructions

  1. Heat oil in a large skillet over medium-high heat. Add onion and bell pepper. Cook gently until very soft, about 5 minutes. Add garlic, cumin, paprika, and red pepper flakes and cook until aromatic, 1 to 2 minutes. Pour in tomatoes and season with salt and pepper. Bring to a boil then lower heat and simmer until tomatoes have thickened, about 10 minutes.
  2. Using the back of a spoon, create 6 wells. One at a time, crack each egg into a bowl, then gently spoon in the wells. Add goat cheese. Cover and simmer about 10 minutes until egg whites are just set and the centers are still runny. Cook longer, if desired. Sprinkle with parsley and serve with fresh pita.