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Goat's Cheese Shakshouka

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.

Tags:
Under 650 calories
Egg(s) not included
Veggie
Eat Me First
Allergens:
Milk
Mustard
Cereals containing gluten
Wheat
Barley
Total Time40 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

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 Cereals containing gluten, Wheat, Barley May be present Milk, Soya)

Not included in your delivery

to taste

Oil

to taste

Water

to taste

Sugar

to taste

Salt

to taste

Pepper

unit(s)

Egg

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Nutrition Values

Energy (kJ)2524 kJ
Energy (kcal)603 kcal
Fat17.9 g
of which saturates11.4 g
Carbohydrate87.7 g
of which sugars18.7 g
Dietary Fiber7 g
Protein24.4 g
Cholesterol0 mg
Salt3.28 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Pan with Lid

Instructions

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.
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) for 2 mins.
  • Add the pepper, paprika, 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 simmer, covered, over medium-high heat, 5 mins.
  • Season with salt and pepper.

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

Cook the Eggs
4
  • Make small craters in the sauce, then crack the eggs (1-2 per person) into them.
  • 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.
Garnish and Serve
6
  • Divide the shakshouka between your plates.
  • Garnish with the remaining chopped parsley.
  • Serve the baguette on the side, tearing off chunks to mop up the sauce.
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