If you think you know shakshuka, wait until you try this Shakshuka, But Better Recipe—it takes that beloved North African and Middle Eastern classic and cranks it up a notch with layers of smoky spices, creamy goat cheese, and a rich tomato-bean base that’s both hearty and comforting. This is the kind of dish that turns a breakfast or brunch into a celebration, perfect for sharing or savoring with some crusty artisan bread. Each bite bursts with warmth, spice, and just the right amount of tang, making it an instant favorite you’ll want to make again and again.
Ingredients You’ll Need
Don’t be intimidated by the list—these ingredients are wholesome, straightforward, and each one plays a vital role in creating the perfect balance of flavors and textures. From aromatic spices that awaken your senses to creamy goat cheese that adds richness, every element is key to making this dish shine.
- 3 tablespoons oil: Use a good quality olive oil for the best flavor and smooth cooking experience.
- 1 yellow onion (chopped): Adds natural sweetness and a tender texture as it cooks down.
- 1 tablespoon cumin: Brings earthy warmth and depth to the sauce.
- 1 tablespoon oregano: Offers a herbaceous note that brightens the dish.
- 1 and 1/2 teaspoons paprika: Adds vibrant color and mild smokiness.
- 1 and 1/2 teaspoons smoked paprika: Intensifies smoky undertones perfectly.
- 1/4 teaspoon crushed red pepper: Gives a subtle kick—you can always add more if you love spice.
- 1/2 teaspoon black pepper (plus more for eggs): Adds gentle heat and depth.
- 2 teaspoons kosher salt or sea salt (plus more for eggs): Essential for bringing all the flavors to life.
- 5 cloves garlic: Infuses the dish with its unmistakable aromatic punch.
- 1 (28 ounce) can whole tomatoes: The base of the sauce, use high-quality or your preferred brand.
- 1 (14-ounce) can fire roasted diced tomatoes: Adds a smoky depth and lovely texture.
- 2 (14-ounce) cans cannellini beans (drained): These create a hearty, creamy texture that makes this shakshuka extra satisfying.
- 1 teaspoon Chicken Base concentrate*: Enhances umami richness (vegetarians can substitute with mushroom or vegetable base).
- 7 eggs (or 6, or 8): The star of the dish, gently poached in the savory sauce.
- 6 ounces crumbled goat cheese (or feta cheese, add more to taste): Melts beautifully and adds tangy creaminess.
- Cilantro (chopped): Adds fresh, vibrant herbaceous notes for a perfect finish.
- Green onions (chopped): Bring a mild, crisp bite and additional color.
- Shallots (sliced, optional): Provide a subtle extra layer of sweetness and crunch.
- Crusty bread (for serving): A must-have for scooping up every last delicious spoonful.
How to Make Shakshuka, But Better Recipe
Step 1: Prepare Your Aromatics
First things first: smash your garlic cloves with the side of your knife to release their fragrance, then peel and mince them finely. Chop the yellow onion into small pieces. This prep sets a wonderful base that will build flavor in layers.
Step 2: Sauté the Onions
Heat a large 12-inch skillet over medium and add the oil. When hot, toss in the chopped onions (hold off on the garlic for now) and give them a good stir occasionally for about three minutes until they soften and begin to turn translucent—this step unlocks their sweetness and forms the flavor backbone.
Step 3: Toast Your Spices
In a small bowl, whisk together all your spices: cumin, oregano, both paprikas, crushed red pepper, black pepper, and salt. Add this fragrant blend to the onions and stir well, cooking for 2 to 4 minutes until the onions are tender and the spices toast gently. This toasting pulls out their full aroma and deepens the flavor.
Step 4: Add Garlic
Now it’s time to add the minced garlic. Saute for about one minute until its irresistible aroma fills the kitchen. Garlic cooks quickly, so be careful not to let it burn here!
Step 5: Pour in the Tomatoes and Beans
Open the canned tomatoes and use a fork to crush the whole ones into smaller pieces right in the skillet. Dump in the fire roasted diced tomatoes and your drained white beans—these beans thicken the sauce and add a creamy texture that is delightfully unexpected in shakshuka.
Step 6: Build the Sauce
Stir everything together and add the chicken base concentrate, which injects a rich umami punch that makes this Shakshuka, But Better Recipe truly special. Let everything meld on medium heat for 5 to 10 minutes to thicken the sauce. If you’re short on time, even a few minutes will do wonders.
Step 7: Poach the Eggs
Crack your eggs one by one carefully into the tomato-bean mixture, spacing them out if possible. Sprinkle the tops with salt and pepper. Cover the skillet with a lid and cook gently for about 5 minutes without disturbing. Check the yolks by nudging them lightly with a spoon—if you like runny yolks, take them off the heat promptly since they will finish cooking in the residual heat.
Step 8: Add Goat Cheese
Crumble your goat cheese over the eggs and sauce, letting it melt just slightly into the warm sauce. The tangy creaminess adds a luxurious mouthfeel that makes this shakshuka unforgettable.
Step 9: Garnish and Serve
Finish by sprinkling chopped cilantro and green onions over the top for brightness and color. Swap or add parsley, basil, or dill if you want to customize your herb profile. Serve immediately with your choice of crusty artisan bread for dipping and soaking up all those sumptuous juices.
How to Serve Shakshuka, But Better Recipe
Garnishes
Fresh herbs like cilantro and green onions add a burst of freshness that perfectly contrasts the rich, smoky sauce. Some crumbled goat cheese left on top melts slightly for silky tang. Optional shallots add crunch and subtle sweetness, taking every bite to the next level.
Side Dishes
This dish is hearty enough to stand alone but pairs beautifully with crusty artisan breads like French loaves or naan. A simple salad of crisp cucumbers and tomatoes with lemon vinaigrette also complements the smoky flavors nicely.
Creative Ways to Present
Try serving portions of this Shakshuka, But Better Recipe in individual cast iron skillets for a cozy presentation. You can also scoop into roasted bell peppers or hollowed-out bread bowls for a fun twist. For a brunch spread, arrange with hummus, olives, and fresh pita alongside to create a vibrant Mediterranean feast.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers into an airtight container and keep them in the fridge for up to 3 to 4 days. If you have leftover eggs, note they’re best eaten within one or two days to enjoy their texture at its peak.
Freezing
The tomato-bean sauce freezes beautifully, but the eggs do not fare well after freezing. For best results, freeze the sauce separately in a freezer-safe container for up to 2 months and add fresh eggs when reheating.
Reheating
To reheat, warm the sauce gently on the stovetop. If you have leftover eggs, it’s best to reheat them carefully or cook fresh eggs directly in the warmed sauce to keep the perfect tender texture. Avoid microwaving eggs as they tend to get rubbery.
FAQs
Can I make this dish vegetarian?
Absolutely! Just swap the chicken base concentrate for a vegetarian alternative like mushroom or vegetable base. The dish remains equally flavorful and comforting.
What type of beans work best?
Cannellini beans are perfect for their creamy texture and mild flavor, but you can also try great northern or navy beans depending on your preference.
Can I adjust the spice level?
Yes! The crushed red pepper can be increased or omitted to suit your taste. The smoked paprika also adds some warmth without overwhelming the dish.
What cheese works best if I don’t have goat cheese?
Feta is a fantastic alternative, offering a similar tangy creaminess that melts nicely into the sauce. You can always increase the amount if you love cheese.
How many eggs should I use?
The recipe calls for 7 eggs, but feel free to adjust based on how many people you’re serving or your egg preference. Just space the eggs out evenly when cracking them into the sauce.
Final Thoughts
This Shakshuka, But Better Recipe is more than just a meal—it’s an experience that fills your kitchen with irresistible aromas and your heart with comfort. Whether you’re feeding a crowd or making brunch just for yourself, this dish delivers on flavor, texture, and joy in every bite. Give it a try and see how it elevates your breakfast or any day of the week. Trust me, you’ll keep coming back for more!
Print
Shakshuka, But Better Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch, One-Pan Meal
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Halal
Description
Shakshuka, But Better is a vibrant and hearty North African and Middle Eastern-inspired dish featuring a rich tomato and bean stew spiced with cumin, oregano, paprika, and smoked paprika, and topped with perfectly cooked eggs and crumbled goat cheese. Served with crusty bread, this flavorful one-pan meal is perfect for breakfast, brunch, or any time you crave a savory, comforting dish. The recipe combines the sweetness of roasted tomatoes with smoky spices and creamy beans, making it a nutritious and satisfying option.
Ingredients
Base Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 5 cloves garlic, smashed and minced
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 (adjust to taste)
- 1/2 teaspoon black pepper (plus more for eggs)
- 2 teaspoons kosher salt or sea salt (plus more for eggs)
Tomatoes & Beans
- 1 (28 ounce) can whole tomatoes (or crushed tomatoes, Cento brand preferred)
- 1 (14-ounce) can fire roasted diced tomatoes
- 2 (14-ounce) cans cannellini beans, drained
Other Ingredients
- 1 teaspoon Chicken Base concentrate
- 7 eggs (or 6, or 8, depending on preference)
- 6 ounces crumbled goat cheese (or feta cheese, to taste)
Garnishes
- Chopped cilantro
- Chopped green onions
- Sliced shallots (optional)
For Serving
- Crusty bread (artisan, homemade naan, French bread, or roti recommended)
Instructions
- Prepare aromatics: Start by smashing the garlic cloves with the knife’s side, peeling them, and mincing finely. Chop the yellow onion and set both aside.
- Sauté onions: Heat a large 12-inch skillet over medium heat. Add the olive oil once hot, swirl to coat, then add the chopped onions. Stir occasionally and cook for about 3 minutes until the onions begin to soften.
- Add spices to onions: In a small bowl, mix cumin, oregano, paprika, smoked paprika, crushed red pepper, black pepper, and kosher salt. Add this spice blend to the onions and cook while stirring for 2-4 minutes until the onions are tender and the spices are fragrant and toasted. Add more oil if the mixture sticks to the pan.
- Sauté garlic: Add the minced garlic to the skillet and cook for about 1 minute until fragrant, careful not to burn it.
- Add tomatoes and beans: Pour in the whole tomatoes and diced fire-roasted tomatoes. Use a fork to crush the whole tomatoes into smaller pieces. Drain and add the cannellini beans.
- Season the sauce: Stir the sauce together and add the chicken base concentrate. Mix well to combine.
- Simmer: Let the tomato-bean mixture simmer over medium heat for 5-10 minutes, allowing flavors to meld and the sauce to thicken. More time will develop deeper flavor, but a shorter simmer is acceptable if you’re pressed for time.
- Add eggs: Crack the eggs carefully into the tomato sauce, spacing them evenly if possible. Season each egg with a pinch of salt and extra black pepper.
- Cook eggs: Cover the skillet with a lid and cook undisturbed for about 5 minutes. Check the eggs by nudging the yolks gently; if they are still very runny, replace the lid and cook a couple of minutes longer. Remember the eggs will continue cooking slightly off the heat, so remove sooner for runny yolks.
- Add cheese: Sprinkle the crumbled goat cheese evenly over the eggs and sauce. Allow the cheese to soften and melt slightly in the residual heat.
- Garnish: Finish by sprinkling chopped cilantro, green onions, and optional shallots over the dish just before serving. Parsley, dill, or basil can be used as alternatives to cilantro if desired.
- Serve: Serve the shakshuka hot with crusty artisan bread such as French loaf, naan, or roti to soak up the delicious sauce.
- Store leftovers: Place any leftovers in an airtight container and refrigerate for 3-4 days. Eggs are best eaten within 1-2 days. Reheat gently in a skillet to avoid overcooked, rubbery eggs. For multiple servings over time, cook eggs fresh per serving and reheat the sauce separately.
Notes
- Adjust crushed red pepper to your spice preference for a milder or spicier shakshuka.
- Using fire-roasted tomatoes adds a smoky depth to the dish; regular diced tomatoes can be substituted if necessary.
- Chicken base concentrate adds umami richness, but can be omitted for vegetarian or vegan adaptations.
- Crumbled goat cheese can be substituted with feta or other white cheeses for similar tanginess.
- Fresh herbs like parsley or basil can be used instead of cilantro to suit your taste.
- Best served immediately for soft eggs; leftovers reheat well if eggs are cooked separately from the sauce.
- To keep eggs runny, monitor closely as cooking times may vary with your stove and pan.
