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.
(Contains Wheat, Barley May be present Soya, Milk)
Not included in your delivery
- 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).
- 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, chopped tomatoes and half the chopped parsley.
- If you like, 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 mins.
- Season 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 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.
- 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 the remaining chopped parsley.
- Serve the baguette on the side, tearing off chunks to mop up the sauce.