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Goat's Cheese Shakshouka

Goat's Cheese Shakshouka

with warm crusty baguette
4.5(325)
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: 
645 kcal
: 
25.2g
: 
40 minutes
:
  • Milk
  • Mustard
  • Cereals containing gluten
  • Wheat
  • Barley
  • Milk
  • Soya
  • May contain traces of allergens

100 grams

Goat's Cheese

()

1 unit(s)

Onion

2 unit(s)

Garlic

½ unit(s)

Chilli

1 unit(s)

Bell Pepper

5 grams

Parsley

1 sachet(s)

Paprika

()

1 pack(s)

Chopped Tomatoes

2 unit(s)

Baguette

( )

1 sachet(s)

Harissa Paste

to taste

Oil

to taste

Water

to taste

Sugar

to taste

Salt

to taste

Pepper

unit(s)

Egg

Energy (kJ)2701 kJ
Energy (kcal)645 kcal
Fat21.2 g
of which saturates11.6 g
Carbohydrate89.9 g
of which sugars20.3 g
Dietary Fiber7 g
Protein25.2 g
Salt4.3 g
•Grater
•Pan with Lid

PDF
Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • 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).
Start the Shakshouka
2
  • Place a large pan over 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, harissa paste, chopped tomatoes and half the chopped parsley.
  • If you like, add a pinch of sugar to cut the acidity of the sauce.
Simmer the Sauce
3
  • 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 mins.
  • Season with salt and pepper.

TIP: Add a splash of water if the sauce becomes too dry.

Cook the Eggs
4
  • Make small craters in the sauce, then crack in the eggs (1-2 per person).
  • Season with salt and pepper and crumble the goat's cheese all over.
  • Cover and let the eggs 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.
Bake the Baguette
5
  • While shakshouka simmers, pop the baguettes into the oven.
  • Cook until warmed through, 2-3 mins.
Finish and Serve
6
  • Divide the goat's cheese shakshouka between bowls.
  • Garnish with the remaining chopped parsley.
  • Serve the baguette on the side, tearing off chunks to mop up the sauce.
Meal right image

Egg Recipes
Garlic Recipes
Parsley Recipes
Bell Pepper Recipes
Goat's Cheese Recipes
Chilli Pepper Recipes
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