Preheat the oven to 425°F (220°C). Spread the halved cherry tomatoes on a rimmed baking sheet, drizzle with 1 tablespoon of olive oil, season with a generous pinch of salt and a few grinds of black pepper. Roast for 12–18 minutes until the skins blister and the tomatoes soften and concentrate in flavor. Roasting caramelizes the natural sugars in the tomatoes, intensifying sweetness and creating a thicker base for the shakshuka.

While the tomatoes roast, prepare the sourdough soldiers. Brush both sides of each thick slice with the remaining 1 tablespoon of olive oil. Heat a large heavy skillet or cast-iron pan over medium-high heat and toast the bread 2–3 minutes per side until deep golden and crisp. Toasting creates sturdy 'soldiers' that can cut through the saucy tomatoes without becoming soggy.

Lower the skillet heat to medium and add 1 teaspoon of olive oil (if needed). Add the thinly sliced onion and a pinch of salt; cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes. Sweating and lightly caramelizing the onion builds savory depth in the sauce—don’t rush this step.

Add the minced garlic, chopped sage (reserve the 2 whole leaves for garnish), smoked paprika, ground cumin and crushed red pepper flakes to the onions. Stir and cook for 30–45 seconds until fragrant. Toasting the spices in the oil coats them and releases their aromatic oils—this magnifies the smoky, warm flavors in the finished dish.

Add the roasted cherry tomatoes (include any juices from the sheet) to the skillet. Use the back of a spoon to gently press some tomatoes to break them and release their juices, but leave plenty of whole bursts for texture. Bring the mixture to a gentle simmer. Combining roasted and fresh-skillet aromatics creates a sauce with both concentrated sweetness and bright freshness.

Taste and adjust seasoning with salt, pepper and the fresh lemon juice. The lemon brightens and balances the smoky and sweet flavors—add it incrementally and taste as you go.

Make four small wells in the tomato sauce and crack an egg into each well. Reduce the heat to low, cover the skillet, and poach the eggs in the sauce until the whites are set and the yolks are still runny, about 6–9 minutes depending on egg size. Covering traps steam and cooks the egg whites gently without overcooking the yolks.

Once the eggs are cooked to your liking, remove the skillet from the heat. Scatter the crumbled goat cheese and chopped parsley evenly over the shakshuka. Let it sit for 1–2 minutes to allow the cheese to warm and mellow—this adds tangy, creamy contrast to the sweet tomatoes and rich yolks.

Transfer skillet to the table (or portion onto plates). Season with additional black pepper, garnish each serving with a reserved whole sage leaf, and serve with the toasted sourdough soldiers for dipping. Encourage diners to pierce the yolks and mop the flavorful sauce with bread, enjoying the contrast of textures.