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Goat's Cheese Shakshouka with Falafel
Goat's Cheese Shakshouka with Falafel

Goat's Cheese Shakshouka with Falafel

with warm crusty bread

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:
Spicy
•Egg(s) not included
•Veggie
•Calorie Smart
Allergens:
Milk
•Senf
•Hvede

The quantities provided above are averages only.

Total40 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

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 Tomato with Onion & Garlic

1 sachet(s)

Harissa Paste

2 unit(s)

Ciabatta

160 grams

Falafel

Not included in your delivery

1 unit(s)

Egg

to taste

Oil

to taste

Water

to taste

Sugar

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)2605 kJ
Energy (kcal)623 kcal
Fat26.2 g
of which saturates10.6 g
Carbohydrate69.8 g
of which sugars22.6 g
Dietary Fiber13 g
Protein25.7 g
Salt6.3 g
Potassium307.2 mg
Calcium24.3 mg
Iron0.7 mg
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

Cooking Steps

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 a chilli (use all for 4P and 6P).
  • 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 (per 2P) 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.

TIP: Not a fan of goat's cheese? Don't worry, it will still be delicious without!

Bake the Ciabatta
5
  • While shakshouka simmers, halve the ciabatta lengthways then widthways.
  • Pop the ciabatta into the oven.
  • Cook until warmed through, 2-3 mins.

NOTE: Adding falafel? Fry the falafel in a hot pan for 3-5 mins, turning frequently for even cooking. 

Finish and Serve
6
  • Divide the goat's cheese shakshouka between bowls.
  • Garnish with the remaining chopped parsley.
  • Serve the ciabatta on the side, tearing off chunks to mop up the sauce.