Mandy Hall's Shakshuka with Goat Curd
With Winter settling deep, deep into the bones, there's no better way to start a chilly day that with the warmth, spice and flavour of a Shakshuka. This Middle Eastern breakfast,...
With Winter settling deep, deep into the bones, there's no better way to start a chilly day that with the warmth, spice and flavour of a Shakshuka.
This Middle Eastern breakfast, lunch OR DINNER (go for it) meal is quick to make, easy, and can be made creamier and more downright delicious by adding Goat Curd to the mixture (and/or crumbling Goat Chèvre on top).
Who doesn't love a perfectly cooked gooey egg, smothered in a spicy tomato sauce and topped with creamy cheese and fresh herbs.
Don't forget to load up extra crunchy bread
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INGREDIENTS
This recipe serves 2-4 people.
A good glug of Olive oil
1 large Onion chopped
1-2 red Capsicum chopped or evenly sliced
*optional* 1-2 red chilli deseeded and finely diced or chilli flakes
5 cloves of garlic crushed or finely sliced
2 teaspoons Cumin
2 teaspoons Smokey Paprika
2 x 440g tinned tomatoes (and juices) - chopped or puree - can use fresh tomato
1 TB salt
pepper to taste
6-8 large eggs
One packet Woodside Cheese Wrights Chévre torn to medium size chunks
10 teaspoons of fresh goat curd
Chopped herbs for serving - I use a good handful made up with parsley, dill and coriander
1 large Onion chopped
1-2 red Capsicum chopped or evenly sliced
*optional* 1-2 red chilli deseeded and finely diced or chilli flakes
5 cloves of garlic crushed or finely sliced
2 teaspoons Cumin
2 teaspoons Smokey Paprika
2 x 440g tinned tomatoes (and juices) - chopped or puree - can use fresh tomato
1 TB salt
pepper to taste
6-8 large eggs
One packet Woodside Cheese Wrights Chévre torn to medium size chunks
10 teaspoons of fresh goat curd
Chopped herbs for serving - I use a good handful made up with parsley, dill and coriander
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STEPS
- Heat oil in a large frypan over a medium heat, make sure the frypan you use has a fitted lid for later use. Add chopped onion to the pan and cook until soft, 5 mins.
- Add chopped capsicum and cook for a further 5 mins or until the capsicum is also softer, add the optional chilli now if using, add garlic and cook for 1-2 minutes, stir through cumin and paprika and cook for 1 minute. For extra protein, you may also add bacon or Chorizo (or Cannellini Beans/Chickpeas for Vegos!) before adding capsicum
- Add tomatoes and juice, add salt and season with pepper, lower the heat and cook for 15 minutes. If your sauce is too thick - add a small amount of stock or water to thin, you should only need to do this if you have used fresh tomatoes.
- Now it's time to add your eggs, using the back of a spoon, make an indent or small well in the sauce a crack your egg into the well, scatter placement and repeat this for as many eggs as you have, turn the heat down slightly and cover the pan with lid, the steam will cook the eggs - we need to remember that the eggs will continue to cook in the hot sauce after you have turned off the heat so it's better to turn off just before you think they are ready.
- Remove the lid and scatter chunks of chevre and spoonfuls of curd over the top, sprinkle with fresh herbs and serve immediately with warm crusty bread.
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