Shakshuka Potatoes with Goat's Cheese
with wholegrain ciabatta & Italian seasoning- Ei
- Soja
- Tarwe
- Gerst
- Gluten
- Haver
- Rogge
- Sesamzaad
- Melk (inclusief lactose)
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- May contain traces of allergens
.
Ingredients
100 g
Potatoes
1 piece
Garlic
½ sachet(s)
Italian seasoning
½ pack
Chopped tomatoes with basil
50 g
Spinach
2 piece
Egg
(Contains: Ei)
1 piece
Wholegrain ciabatta
(Contains: Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)
½ piece
Onion
1 piece
Tomato
25 g
Goat's Cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Balsamic vinegar
1 tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 200°C. Boil plenty of water in a pot or saucepan for the potatoes.
- Peel or thoroughly wash the potatoes, then dice into 1cm chunks.
- Parboil the potatoes for 5 - 6 minutes, covered, then drain and set aside.
- Chop the onion and crush or mince the garlic. Dice the tomato.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the onion for 2 - 3 minutes.
- Add the Italian seasoning and half of the garlic. Fry for 30 seconds, then deglaze with the balsamic vinegar.
- Add the fresh tomatoes and the chopped tomatoes from the pack, then crumble in the stock cube (see pantry for amount).
- Mix well, then cover with the lid and allow to reduce gently for 5 - 7 minutes.
- Add the potatoes and the spinach to the sauce.
- Mix well, allowing the spinach to wilt and reduce (see Tip). Season to taste with salt and pepper.
- Crumble the cheese in the meantime.
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 crack one egg into each.
- Season with salt and pepper, then top with half of the cheese.
- Poach for 4 - 6 minutes, covered.
- Remove the lid and poach for 2 - 4 more minutes (see Tip).
Tip: the cooking time depends on your pan. Check the eggs regularly and cook for more or less time as preferred.
- In the meantime, combine the rest of the garlic with a drizzle of olive oil in a small bowl.
- Cut open the bread roll and spread with the garlic oil, then transfer to a parchment-lined baking sheet.
- Bake in the oven for 10 minutes.
Air Fryer Option: heat the bread for 2 - 4 minutes at 180°C. Avoid overcrowding the basket for the best result.
- Serve the shakshuka on plates. Garnish with the rest of the goat's cheese and serve the garlic bread alongside.
