Shakshuka with Fresh Goat's Cheese
with parsley & a poppyseed roll- Ei
- Gluten
- Sesamzaad
- Soja
- Tarwe
- Gerst
- Milk (including lactose)
- Rogge
- Selderij
- May contain traces of allergens
- Noten
- Gluten
- Soja
- Milk (including lactose)
- Mosterd
- Pinda's
- Lupine
- Ei
Did you know that "shakshuka" is the Arabic word for "mixture"?
Ingredients
½ piece
Onion
1 piece
Garlic
¼ piece
Red chili pepper
½ piece
Carrot
2.5 g
Fresh curly parsley
(May be present: Selderij)
2 piece
Egg
(Contains: Ei)
½ pack
Chopped tomatoes
½ piece
Tomato
½ piece
Bell pepper
1 piece
Poppyseed roll
(Contains: Gluten, Sesamzaad, Soja, Tarwe, Gerst, Milk (including lactose), Rogge May be present: Noten, Gluten, Soja, Milk (including lactose), Selderij, Mosterd, Pinda's, Lupine, Ei)
50 g
Goat's Cheese
(Contains: Milk (including lactose) May be present: Milk (including lactose))
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 210°C.
- Chop the onion and crush or mince the garlic.
- Deseed and finely chop the chili pepper*. Dice the carrot, the tomato and the bell pepper.
- Heat a generous drizzle of olive oil in a deep frying pan over medium-high heat. Fry the carrot for 3 - 4 minutes, then add the rest of the chopped ingredients and fry for 2 more minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Finely chop the parsley.
- Stir in the diced 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 wells in the sauce for each egg.
- Crack the eggs directly into the wells so as to mostly submerge them with the sauce, then season the eggs with salt and pepper.
- Crumble over the cheese, then cover with the lid and allow 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.
- Remove the lid, then turn up the heat and poach for a further 2 - 4 minutes so as to allow any excess liquid to evaporate.
- 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.
