Shakshouka in Richardson: Khashoka's Cheese-Covered Tomato and Egg Pan
Khashoka's shakshouka in Richardson is a $12 pan of eggs baked in tomato sauce and covered with melted cheese, built as a shared centerpiece rather than a single plate.
What is shakshouka and why add cheese?
Khashoka's shakshouka is a $12 pan of eggs baked in tomato sauce, finished with a layer of melted cheese, served at 1057 S Sherman St in Richardson. It's built for the table, not for one plate.
Shakshouka starts as tomatoes cooked down into a sauce with eggs cracked in and baked until they set. Khashoka's version covers that base with cheese, which melts into the sauce as it bakes and turns the dish from a tomato-and-egg pan into something closer to a shared, spoonable centerpiece. It's $12, and it comes to the table the same way the rest of the pans do: for passing around, not portioning out.
Khashoka's shakshouka: the dish and the price
The dish itself is straightforward. Tomato sauce goes into the pan, eggs go on top, and the whole thing bakes under a cheese layer until the eggs are set and the cheese has melted into the sauce below. It's listed on the menu at $12, under Home Made Pans, alongside dishes like Mufarakeh and the Tomato Skillet. A cheese-covered tomato and egg pan makes sense at a table meant for sharing: everyone reaches in with bread, nobody has to plate their own portion first, and the cheese layer holds the sauce together so a spoonful lands with tomato, egg, and cheese in one bite instead of the components separating on the way to your plate.
How the cheese changes the experience
Without the cheese, shakshouka is tomato sauce and egg: acidic, a little sharp, straightforward. The cheese changes the texture on top from loose sauce to something that holds together when you scoop it. It also mellows the acidity of the tomatoes, so the dish reads richer instead of sharper. That's a real shift from versions that skip the cheese and serve the eggs directly in the tomato base.
The tomato sauce itself runs on the same olive-oil foundation as the rest of Khashoka's kitchen. As Tahera Rahman reported for NBC DFW, about 90% of the spices, olive oil, and other ingredients across the menu come from Jordan. That sourcing decision shows up in a dish like this one just as much as it does in the mansaf: the oil in the pan isn't an afterthought, it's the base everything else builds on.
What to pair with shakshouka on a Khashoka table
Shakshouka works best with something to scoop it with. Manakish, the flatbread topped with cheese or zaatar, is built for exactly that job: tear a piece, drag it through the tomato and cheese, repeat. Labneh on the side adds a cooler, tangier contrast next to the baked eggs, and a salad like fattoush brings in crunch and acid that the shakshouka doesn't have on its own.
None of that requires planning a full spread. A pan of shakshouka, one or two manakish, and a salad covers a table without anyone needing to calculate portions ahead of time. If labneh sounds like the right note to add, our post on Jordanian labneh covers the Jerash-style version Khashoka serves. For the crunch and acid side of the table, the fattoush salad post walks through what's in it.
Hours and ordering at 1057 S Sherman St, Richardson
Khashoka is open Sunday through Thursday 9AM to 10PM, and Friday and Saturday 9AM to 11PM. Pickup orders go through Tabit, with an estimated prep time of about 35 minutes, so a shakshouka pan and a couple of sides can be ready before you've finished parking.
Call ahead at (469) 277-7477 if you'd rather place the order by phone, or visit the Richardson location to see the pan come out of the kitchen in person.
Frequently asked questions
What makes Khashoka's shakshouka different from other versions?
The base is the same: tomato sauce with baked eggs. What sets Khashoka's version apart is the cheese blanket melted across the top, which turns a tomato-and-egg dish into a richer, binding layer that a table shares with bread rather than a plate one person eats alone.
How much shakshouka should a table of four order?
One $12 pan works as a starter alongside a couple of manakish and a salad, since the eggs and tomato sauce are meant to be scooped with bread rather than portioned like a rice dish. For a group treating it as more of a centerpiece, a second pan or a second pan-style dish like Mufarakeh rounds out the table without leaning on one dish to carry the whole meal.
Is shakshouka a Jordanian dish?
Tomato-and-egg pans in general show up across the region, but Khashoka's kitchen builds this one the same way it builds its other pans, with olive oil and ingredients sourced from Jordan. The cheese topping is the version served here, not a universal standard.
