Why This Recipe Works

Using convenience products such as canned chickpeas and jarred roasted red peppers made this a quick, hearty meal.

Before You Begin

We like to sprinkle the shakshuka with parsley leaves and serve it with crusty bread.

Instructions

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, red peppers, salt, and pepper and cook until onion is softened, about 4 minutes. Add chickpeas, paprika, and cumin and cook until fragrant, about 1 minute. Stir in tomatoes and bring to simmer. Cover, reduce heat to medium-low, and cook until flavors meld, about 5 minutes.

Off heat, using back of spoon, make 8 shallow 1½-inch indentations in sauce (seven around perimeter and one in center). Crack 1 egg into each indentation. Spoon sauce over edges of egg whites so that whites are partially covered and yolks are exposed.

Return skillet to medium-high heat and bring to simmer. Cover, reduce heat to medium-low, and cook until egg whites are fully set, about 8 minutes, rotating skillet occasionally for even cooking. Sprinkle shakshuka evenly with goat cheese. Serve, drizzled with extra oil.