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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:
Discovery
Egg(s) not included
Spicy
Veggie
Calorie Smart
Allergens:
Milk
Mustard
Wheat
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 Tomato with Onion & Garlic

2 unit(s)

Baguette

(Contains Wheat May be present Milk, Soya)

1 sachet(s)

Harissa Paste

Not included in your delivery

to taste

Oil

to taste

Water

to taste

Sugar

to taste

Salt

to taste

Pepper

2 unit(s)

Egg

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Nutrition Values

Energy (kJ)2925 kJ
Energy (kcal)699 kcal
Fat22.4 g
of which saturates11 g
Carbohydrate94.1 g
of which sugars21.9 g
Dietary Fiber5.9 g
Protein32.2 g
Cholesterol0 mg
Salt5.61 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.
  • 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).
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, 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, 5-6 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.

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 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.
Bake the Baguettes
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.