Scrambled Red Shakshuka with Goat Cheese Drizzle

  • Nov 01, 2020
  • By Anatã India

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. 

This bright, saucy comfort food is one example of a lesser known style of shakshuka that’s nearly impossible to mess up. 

Recipe adapted from Falastin by Sami Tamimi and Tarar Wigley, and with the help of the lovely Saumya Gupta.


  • 45g goat cheese, roughly crumbled 
  • 5g parsley leaves, roughly chopped 
  • 3/4 tsp Aleppo chilli (or 1/2 tsp regular chilli flakes)
  • 75 ml olive oil
  • 1 and 1/2 tsp coriander seeds, lightly crushed in pestle and mortar
  • 1 onion, thinly sliced 
  • 1 red pepper, deseeded and cut into long slices
  • 3 garlic cloves, crushed 
  • 1/2 tsp cumin seeds, lightly toasted and crushed 
  • 1 tsp tomato puree
  • 1/4 tsp paprika 
  • 5-6 tomatoes, roughly chopped 
  • 75g cherry tomatoes
  • 2 tsp shatta or harissa 
  • 4 eggs
  • Salt & pepper, to taste


For the drizzle, 
  1. Place the goats cheese in a bowl with the parsley/coriander leaves, 1/2 teaspoon of chilli flakes or paprika, 3 tablespoons of olive oil, and 1/2 teaspoon of coriander seeds.
  2. Mix well and set aside (in the fridge if making in advance) until needed.
For the shakshuka, 
  1. Put oil into a large sauté pan (with a lid at the ready) and place over medium-high heat. Add the onion and cook for 5 minutes, until softened and lightly browned.
  2. Add the bell pepper and cook for another 5 minutes.
  3. Add the garlic, cumin seeds, tomato paste, paprika, and remaining 1 teaspoon of coriander seeds. Cook for another 1 minute, until fragrant, and then add all the tomatoes, the shatta, water, 1 teaspoon of salt, and a generous grind of black pepper.
  4. Cook over medium heat for about 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
  5. Make 4 wells in the mixture and slowly pour the eggs, one by one, into the wells,—you don’t want the eggs to be too mixed in. Decrease the heat to medium-low, cover the pan, and let cook for 4 minutes.
  6. Remove the pan from the heat, spoon the marinated goats cheese over the top, sprinkle with the remaining 1/4 teaspoon of chile flakes, and serve at once.

Serve with a few loaves of sourdough, and a hearty breakfast is ready! 

Tamimi, S. and Wigley, T., 2020. Falastin: A Cook Book. 1st ed. United Kingdom: Ebury.


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