This Red Pepper Shakshuka with Goat Cheese recipe will make you a breakfast-all-day kind of person. Rich in flavor, easy to make, and good for you too! Healthy, sugar free, and gluten free.
This bright, saucy comfort food is one example of a lesser known style of shakshuka that’s nearly impossible to mess up.
Recipe adapted from Falastin by Sami Tamimi and Tarar Wigley, and with the help of the lovely Saumya Gupta.
- 45g goat cheese, roughly crumbled
- 5g parsley leaves, roughly chopped
- 3/4 tsp Aleppo chilli (or 1/2 tsp regular chilli flakes)
- 75 ml olive oil
- 1 and 1/2 tsp coriander seeds, lightly crushed in pestle and mortar
- 1 onion, thinly sliced
- 1 red pepper, deseeded and cut into long slices
- 3 garlic cloves, crushed
- 1/2 tsp cumin seeds, lightly toasted and crushed
- 1 tsp tomato puree
- 1/4 tsp paprika
- 5-6 tomatoes, roughly chopped
- 75g cherry tomatoes
- 2 tsp shatta or harissa
- 4 eggs
- Salt & pepper, to taste
For the drizzle,
- Place the goats cheese in a bowl with the parsley/coriander leaves, 1/2 teaspoon of chilli flakes or paprika, 3 tablespoons of olive oil, and 1/2 teaspoon of coriander seeds.
- Mix well and set aside (in the fridge if making in advance) until needed.
For the shakshuka,
- Put oil into a large sauté pan (with a lid at the ready) and place over medium-high heat. Add the onion and cook for 5 minutes, until softened and lightly browned.
- Add the bell pepper and cook for another 5 minutes.
- Add the garlic, cumin seeds, tomato paste, paprika, and remaining 1 teaspoon of coriander seeds. Cook for another 1 minute, until fragrant, and then add all the tomatoes, the shatta, water, 1 teaspoon of salt, and a generous grind of black pepper.
- Cook over medium heat for about 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
- Make 4 wells in the mixture and slowly pour the eggs, one by one, into the wells,—you don’t want the eggs to be too mixed in. Decrease the heat to medium-low, cover the pan, and let cook for 4 minutes.
- Remove the pan from the heat, spoon the marinated goats cheese over the top, sprinkle with the remaining 1/4 teaspoon of chile flakes, and serve at once.
Serve with a few loaves of sourdough, and a hearty breakfast is ready!
Tamimi, S. and Wigley, T., 2020. Falastin: A Cook Book. 1st ed. United Kingdom: Ebury.
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