Goat's Cheese Shakshouka
with warm crusty baguette
Shakshouka is popular in the Middle East and North Africa, with many different cultures claiming to have created the original recipe. While we may not know its true origins, one thing we know for sure is that it's a decadent and delicious dish you're sure to love.
Ingredients
100 grams
Goat's Cheese
(Contains Milk)
1 unit(s)
Onion
2 unit(s)
Garlic
½ unit(s)
Chilli
1 unit(s)
Bell Pepper
5 grams
Parsley
1 sachet(s)
Paprika
(Contains Mustard)
1 pack(s)
Chopped Tomatoes
2 unit(s)
Baguette
(Contains Wheat, Barley May be present Soya, Milk)
1 sachet(s)
Harissa Paste
20 grams
Pumpkin Seeds
(May be present Sesame, Cereals containing gluten, Peanut, Nuts)
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Salt
to taste
Pepper
unit(s)
Egg
Nutrition Values
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
- Halve the bell pepper and discard the core and seeds. Chop into 1cm strips.
- Halve the chilli and discard the core and seeds. Finely chop half (double for 4p).
- Finely chop the parsley (stalks and all).
- Place a large pan over medium heat (no oil)
- Once hot, add the pumpkin seeds and dry-fry, shifting constantly, 1 min. Remove from the pan and set aside.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, fry the onion, garlic and chopped chilli (use less if you don't like spice) until fragrant, 2 mins.
- Add the pepper, paprika, chopped tomatoes and half the chopped parsley. Add a pinch of sugar to cut the acidity of the sauce.
- Add 60ml water (double for 4p) to the pan.
- Bring to the boil while stirring, then cover with the lid and simmer over medium-high heat until slightly reduced, 5-6 mins.
- Once simmered, stir through the harissa paste.
- Season to taste with salt and pepper.
TIP: Add another splash of water if the sauce becomes too dry.
- Make small craters in the sauce, then crack in the eggs (1-2 per person).
- Season with salt and pepper and crumble over the goat's cheese.
- Cover and allow the eggs to cook, 5-6 mins.
- When 3 mins of cooking time remain, remove the lid and increase the heat a little to evaporate any excess water.
- While shakshouka simmers, pop the baguettes into the oven.
- Cook until warmed through, 2-3 mins.
- Divide the goat's cheese shakshouka between bowls.
- Garnish with a scattering of pumpkin seeds and the remaining chopped parsley.
- Serve the baguette on the side, tearing off chunks to mop up the sauce.
