Craving a cozy, flavorful Middle Eastern breakfast that’s both nourishing and impressive? This Bariatric-Friendly Shakshuka with goat cheese is rich, tangy, and herb-laced—with soft-poached eggs nestled into a smoky tomato-pepper sauce. It’s ready in 30 minutes, no oven required. It’s also one of my favorite brunch skillet recipes—quick, impressive, and endlessly adaptable.
Shakshuka is a beloved Middle Eastern breakfast dish believed to have originated in North Africa, especially Tunisia, before becoming popular in Israel and across the Mediterranean. Traditionally made with tomatoes, peppers, and eggs, this North African egg recipe is endlessly adaptable. This version swaps in creamy chèvre and fresh herbs for a modern, brunch-friendly twist.
I first saw this dish on a travel food show and knew I had to try it. It looked so vibrant and comforting! I started making this recipe as a weekend comfort meal—especially during spring when herbs are at their freshest. It’s now one of my go-to’s for easy entertaining, lazy brunches, and meatless dinners.
If you love cozy, veggie-packed dishes like my Harissa Sweet Potato or Mediterranean Zucchini Stew Zucchini Stew, you’ll fall hard for this shakshuka.
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💖 Why This Recipe Works
- Quick but special: Comes together in under 30 minutes, but feels brunch-worthy.
- Balanced flavors: Creamy chèvre balances smoky, spiced tomato sauce.
- Perfect for sharing: Serve straight from the pan with flatbread or sourdough for scooping.
⭐ Star Ingredients
- Chèvre (Goat Cheese) – Adds a tangy creaminess that melts into the warm sauce and cuts through the spice.
- Stewed Tomatoes – The base of our sauce. Stewed tomatoes bring sweetness and texture that’s more layered than crushed or diced.
- Fresh Herbs (Parsley & Cilantro) – Added at the end for color and brightness. Don’t skip them—they truly bring the dish to life.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Feta instead of chèvre: Saltier and firmer, but still delicious.
- Add greens: Wilt in baby spinach or kale just before adding the eggs.
- Make it spicy: Add extra chili flakes or harissa paste.
- Vegan version: Skip the eggs and cheese. Add chickpeas for protein and serve as a stew.
- Shakshuka Toast: Spoon sauce and egg over sourdough or brioche, top with microgreens and chili oil.
- Mini Skillet Brunch Boards: Serve in mini cast iron pans with olives, hummus, and warm pita for a party-style spread.
- Bariatric-Friendly Twist: Use extra eggs and skip the bread for a low-carb, high-protein option.
Cooking for Two? Halve the recipe ingredients, but keep seasoning levels similar to retain bold flavor.
See my bariatric friendly ricotta bake and purple cauliflower puree for more fantastic recipes.
🔪 How To Make Shakshuka with Goat Cheese and Fresh Herbs
- Step 1: In a medium skillet over medium-low heat, warm olive oil. Add sliced onions and peppers. Sauté slowly until caramelized (about 10–15 minutes), stirring occasionally.
- Step 2: Add smoked paprika, cumin, and chili flakes. Stir until fragrant, about 30 seconds.
- Step 3: Stir in stewed tomatoes and bring to a gentle bubble. Taste the sauce. If it’s too acidic, add a small spoonful of sugar. Season with salt.
- Step 4: Lower the heat. Use a spoon to make 4 small wells in the sauce. Crack an egg into each.
- Step 5: Gently spoon sauce around the egg whites to help them cook. Cover with a lid and poach for 5–7 minutes, until whites are set but yolks are still runny.
- Step 6: Remove from heat. Crumble chèvre over the top.
- Step 7: Scatter your goat cheese shakshuka with fresh herbs.
- Step 8: Serve immediately with crusty sourdough, warm flatbread, or cucumber ribbons for scooping.
💡 Hint: A lid is key for perfectly poached eggs. No oven needed!
Each serving is around 250 calories, packed with fiber-rich veggies and 12g of protein—perfect for a light yet satisfying brunch or meatless dinner.
Bonus: For a bariatric-friendly or high-protein, low-carb option, skip the bread and add an extra egg or some chickpeas. You’ll keep it filling and still totally delicious.
👩🍳 Expert Tips
- Use a lid – Crucial for evenly poaching the eggs in the tomato sauce.
- Caramelize low and slow – Don’t rush the onions and peppers. They add incredible sweetness.
- Customize the yolk – Want jammy eggs? Poach for 6–7 minutes. Softer? Stick to 5.
💭 FAQs
Shakshuka has roots in North Africa—especially Tunisia—but has become a breakfast staple throughout the Middle East and Mediterranean.
Chevré (goat cheese) works great in shakshuka, but you can try feta, ricotta, or even burrata for a luxurious twist.
You can prep the sauce a day ahead. Just reheat and add fresh eggs when ready to serve.
Store the leftover shakshuka in an airtight container in the fridge for up to 3 days. Reheat on low heat, and poach fresh eggs if needed.
While the sauce can be frozen for up to 3 months, it’s best to freeze it without the eggs. Add fresh eggs when reheating.
💖 Serving Suggestions
This goat cheese shakshuka works great as part of your one-pan egg recipes rotation. You can serve it with the following:
- Serve with sourdough, pita, or warm naan.
- Pair with a side of labneh and olives for a full Mediterranean spread.
- Enjoy with Roasted Potatoes or Air Fryer Carrot Fries.
- Add a Four Bean Salad or Pickled Red Onions to balance the richness.
- For a low-carb meal, skip the bread and pair with cucumber ribbons or a scoop of herbed Greek yogurt.
🍽 More Super Tasty Recipes
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Bariatric-Friendly Shakshuka With Goat Cheese
Ingredients
- 3 Tablespoons Fresh Herbs (Parsley and Cilantro)
- 2 Tablespoons Olive Oil
- 1 Yellow Onion Sliced
- 1 Orange Pepper Thinly Sliced
- 1 Green Pepper Thinly Sliced
- 1 Red Pepper Thinly Sliced
- 1 Tablespoon Smoked Paprika
- 1 Teaspoon Cumin
- 1 Teaspoon Dried Chili Flakes
- 1 Teaspoon Sugar Optional
- 1 Pinch Salt
- 4 Large Eggs
- ½ Cup Chevré Goats Cheese
Instructions
- In a medium skillet over medium-low heat, warm olive oil. Add sliced onions and peppers. Sauté slowly until caramelized (about 10–15 minutes), stirring occasionally.
- Add smoked paprika, cumin, and chili flakes. Stir until fragrant, about 30 seconds.
- Stir in stewed tomatoes and bring to a gentle bubble. Taste the sauce. If it’s too acidic, add a small spoonful of sugar. Season with salt.
- Lower the heat. Use a spoon to make 4 small wells in the sauce. Crack an egg into each.
- Gently spoon sauce around the egg whites to help them cook. Cover with a lid and poach for 5–7 minutes, until whites are set but yolks are still runny.
- Remove from heat. Crumble chèvre over the top.
- Scatter your goat cheese shakshuka with fresh herbs.
- Serve immediately with crusty sourdough, warm flatbread, or cucumber ribbons for scooping.
Notes
- Use a lid – Crucial for evenly poaching the eggs in the tomato sauce.
- Caramelize low and slow – Don’t rush the onions and peppers. They add incredible sweetness.
- Customize the yolk – Want jammy eggs? Poach for 6–7 minutes. Softer? Stick to 5.
This Easy Goat Cheese Shakshuka has become a total weekend favorite in our house. I love how quick it is to pull together, and the creamy chèvre with the smoky tomato sauce is just next-level. Let me know if you try it with extra herbs or a low-carb twist—I’m always testing new versions!
Delicious, flavorful, and easy! Yum!