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
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).
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.
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.
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!
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.
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.
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