Caramelized Onion and Goat Cheese Shakshuka with Thyme
This Caramelized Onion and Goat Cheese Shakshuka with Thyme is a sumptuous twist on the classic North African dish. Infused with sweet onions, tangy goat cheese, and aromatic thyme, it's a perfect choice for a hearty breakfast or a cozy dinner.
Equipment
- Skillet
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 2 tbsp olive oil
- 2 large yellow onions, thinly sliced about 500g
- 1 tsp granulated sugar
- 1 tsp salt divided
- 4 cloves garlic, minced about 16g
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
- 1 can diced tomatoes 14 oz or 400g
- 4 large eggs about 200g
- 4 oz goat cheese, crumbled about 113g
- 1 tbsp fresh thyme leaves about 1g
- Fresh parsley for garnish optional
Instructions
- Caramelize Onions: In a large skillet, heat the olive oil over medium heat. Add the sliced onions, sugar, and 1/2 teaspoon of salt. Cook, stirring occasionally, for about 15-20 minutes, or until the onions are golden brown and caramelized.
- Add Spices: To the caramelized onions, add the minced garlic, cumin, paprika, and black pepper. Stir and cook for an additional 2 minutes until the garlic is fragrant.
- Prepare Tomato Base: Pour the diced tomatoes into the skillet with the onions and spices. Stir to combine and simmer for 10 minutes, allowing the flavors to meld together.
- Form Wells: With the back of a wooden spoon, make four wells in the tomato mixture. This is where you will crack the eggs.
- Add Eggs: Crack an egg into each well. Sprinkle the remaining 1/2 teaspoon of salt over the eggs.
- Cook the Eggs: Cover the skillet with a lid or a piece of aluminum foil. Cook for approximately 5-8 minutes, or until the eggs are cooked to your desired level of doneness.
- Add Goat Cheese and Thyme: Once the eggs are cooked, sprinkle the crumbled goat cheese and fresh thyme leaves over the top of the shakshuka.
- Garnish and Serve: If desired, garnish with fresh parsley. Serve the shakshuka hot, straight from the skillet.
Notes
Customization: Feel free to add other vegetables like bell peppers or spinach to the tomato mixture for added nutrition and flavor.
Serving Suggestion: This shakshuka pairs beautifully with crusty bread or warm pita for dipping into the sauce and egg yolks.
Storing: Leftover shakshuka can be stored in the refrigerator for up to 2 days. Reheat gently before serving.