Scrambled Red Shakshuka with Goat Cheese Drizzle

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.

Ingredients

  • 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

Method

For the drizzle, 
  1. 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.
  2. Mix well and set aside (in the fridge if making in advance) until needed.
For the shakshuka, 
  1. 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.
  2. Add the bell pepper and cook for another 5 minutes.
  3. 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.
  4. Cook over medium heat for about 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
  5. 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.
  6. 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! 

Reference,
Tamimi, S. and Wigley, T., 2020. Falastin: A Cook Book. 1st ed. United Kingdom: Ebury.

 

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