Shakshuka with Fresh Goat's Cheese

Name: Shakshuka with Fresh Goat's Cheese with curly parsley & malted grain bread
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 1 piece Onion; 2 piece Garlic; ½ piece Red chili pepper; 1 piece Carrot; 5 g Fresh curly parsley; 4 piece Egg; 75 g Fresh goat's cheese; 2 piece Malted grain bread roll; 1 pack Chopped tomatoes; 1 piece Tomato; 1 piece Bell pepper; ½ piece Low sodium vegetable stock cube; 2 tablespoon Olive oil; to taste Salt and pepper

with curly parsley & malted grain bread

View our plans

Did you know that "shakshuka" is the Arabic word for "mixture"?

Tags:

Veggie

•Extra Veggies

Allergens:

•Melk (inclusief lactose)

•Spelt

•Gluten

•Tarwe

•Gerst

•Rogge

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Onion

1 piece

Garlic

¼ piece

Red chili pepper

½ piece

Carrot

2.5 g

Fresh curly parsley

2 piece

Egg

50 g

Fresh goat's cheese

1 piece

Malted grain bread roll

½ pack

Chopped tomatoes

½ piece

Tomato

½ piece

Bell pepper

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

1 tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3072 kJ

Calories734 kcal

Fat36 g

Saturated Fat12.2 g

Carbohydrate65.1 g

Sugar21 g

Dietary Fiber18.2 g

Protein34.7 g

Salt3.3 g

Potassium177.1 mg

Calcium37.8 mg

Iron0.4 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.

Utensils

•Casserole with Lid

Cooking Steps

Preheat the oven to 210°C.
Chop the onion and crush or mince the garlic.
Deseed and finely chop the red chili pepper. Dice the carrot, tomato and bell pepper. Finely chop the parsley.
Heat the olive oil in a deep frying pan over medium-high heat. Fry the carrot for 3 - 4 minutes, then add the onion, bell pepper, tomato, garlic and chili pepper* and fry for 2 more minutes.

*Take care, this ingredient is spicy! Use as preferred.

Stir in the chopped tomatoes and half of the parsley, then crumble in the stock cube (see pantry for amount).
Bring to a boil and allow to simmer gently for 5 - 7 minutes, uncovered (see Tip).
Season to taste with salt and pepper.

Tip: allow the sauce to reduce as much as possible; the eggs will poach more easily in a thicker sauce.

Make small, deep wells in the sauce for the eggs and then crack in the eggs directly.
Season the eggs with salt and pepper, then crumble over the goat's cheese. Cover with the lid and allow the eggs to poach for 4 - 6 minutes (see Tip).

Tip: the cooking time depends on your pan. Check the eggs regularly and cook for more or less time as preferred.

Take the lid off the pan for the final 2 - 4 minutes, turn up the heat slightly and allow to reduce as needed.
In the meantime, bake the bread roll in the oven for 6 - 8 minutes.
Serve the shakshuka on plates and garnish with the rest of the parsley.
Serve the bread roll alongside.