Shakshuka with Goat's Cheese
with sourdough & Greek-style spices
There is a new ingredient in your box! This delicious stone oven-baked sourdough bread has a crunchy crust and a light, airy crumb. Pure craftsmanship!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Onion
1 piece
Garlic
½ piece
Bell pepper
1 piece
Tomato
2 piece
Egg
(Contains: Ei)
50 g
Fresh goat's cheese
(Contains: Melk (inclusief lactose))
½ sachet(s)
Greek-style spice mix
½ pack
Chopped tomatoes with basil
1 piece
Stonebaked sourdough bun
(Contains: Tarwe, Gluten, Rogge May be present: Sesamzaad)
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Chop the onion and crush or mince the garlic. Finely dice the bell pepper. Dice the tomato.
Heat a generous drizzle of olive oil in a deep frying pan over medium-high heat (see Tip). Fry the onion and garlic for 2 minutes, then stir in the bell pepper, tomato, Greek-style spices and chopped tomatoes.
Tip: use a deep frying pan with a thick base, as this will heat more evenly and the eggs will poach more easily. If you are cooking for more than three people, use more pans as necessary.
Crumble in the stock cube (see pantry for amount). Mix well and bring to a boil, then allow to simmer gently for 5 - 7 minutes (see Tip). Season to taste with salt and pepper.
Tip: allow the sauce to reduce and thicken as much as possible, so as to ensure the eggs poach more easily.
Make small wells in the vegetable mixture for each egg. Crack the eggs into the wells so as to mostly submerge them with the sauce, then season the eggs with salt and pepper. Crumble over the goat's cheese, then cover with the lid and allow to poach for 4 - 6 minutes.
In the meantime, bake the bread for 6 - 8 minutes. Take the lid off the shakshuka and turn up the heat. Poach the eggs for a further 2 - 4 minutes so as to allow any excess liquid to evaporate (see Tip).
Tip: the cooking time depends on your pan. Check the eggs and poach for more or less time as needed.
Serve the shakshuka on plates. Serve the bread alongside.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!
