Spicy Shakshuka with Chevre

Happy New Year my friends! It’s been a while, so I apologize. Finally felt inspired to post one of my favorite recipes that I’ve developed over the years—spicy shakshuka with chevre or feta.

I always try to make the first meal of the year count and of course, even being 39 weeks pregnant (!) this year is no different. So I had Lee make us this easy, yet delicious one pan dish. The base consists of tomatoes, peppers, and onions that are then spiced with harissa, turmeric, and cumin and then cooked down until thick and jammy. Eggs are nestled in and then baked till set. Garnish with cheese and herbs and voila! Instant satisfaction. I hope you all make it and enjoy. And of course, if you do, please do share it with me on social media or email - makes me so happy when you all make my recipes :)

PS if you’d like a more Italian Eggs in purgatory-style dish, i’ve got a great version with melty taleggio in my book Hot Cheese. Can’t go wrong with either one!

Spicy Shakshuka with Chevre or Feta

I originally wrote this recipe for Culture Magazine and Cypress Grove, using the creamery’s Sgt. Pepper chevre. Although a bit untraditional, the fluffy goat’s cheese adds an added kick of harissa and spice—along with a creamy tang—to the classic Middle Eastern dish. Feel free to swap it out for any chevre or sheep’s milk feta you have on hand.

If you don’t want to heat up your oven, this dish can be finished on the stovetop as well. When it’s time to cook the eggs, cover the pan with a lid and cook on medium-low to medium until whites have set.

Serves 3 to 4

¼ cup olive oil
1 large onion, diced
1 large red bell pepper, diced
Kosher salt
4 garlic cloves, minced
1 teaspoon cumin seeds
1 teaspoon smoked or sweet paprika
1/2 teaspoon turmeric
2 teaspoons harissa (or ½ –1 chili pepper), less or more to taste
2 tablespoons tomato paste
One 28-ounce can diced or crushed tomatoes (or about 2 pounds of fresh plum tomatoes, cored and finely chopped)
1 teaspoon honey, plus more to taste (optional)
4 to 6 eggs
Freshly cracked black pepper
¼ cup cilantro leaves, to garnish 
4 ounces Cypress Grove Sgt. Pepper, crumbled, to garnish (or any other chevre or sheep’s milk feta)

Preheat oven to 375°F.

Heat oil over medium-low heat in a 12-inch skillet.  Add onion, pepper, and 1 teaspoon salt, and cook for about 15 minutes, or until vegetables are very soft.

Add garlic, spices, harissa, and tomato paste and cook for a few minutes more, allowing the spices to bloom and garlic to soften.

Stir in tomatoes and season with 1 teaspoon salt and few cracks of black pepper. Simmer for 12 to 15 minutes, or until tomatoes have thickened. Season to taste, adding honey to offset the sauce’s acidity if needed. Stir in half of the goat cheese.

With a back of a large spoon, make an indent in sauce and gently crack an egg into it. Repeat with remaining eggs. Season each egg with salt and black pepper. Transfer to oven and bake for 8 to 12 minutes, or until whites have set.

Garnish shakshuka with cilantro leaves and the rest of the Sgt. Pepper. Serve immediately with hearty, crusty bread.