Shakshuka with Goat Cheese
Shakshuka; softly poached eggs in a smokey rich tomato sauce seasoned with essences from the Middle East. A star on the table and one of the easiest dishes you'll ever make, yet one of the most beautiful.
Servings 6 servings
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 medium red, yellow or green bell pepper, washed + seeded + diced
- 1 medium onion, peeled + diced
- 2 teaspoons smoked paprika
- 1½ teaspoons cumin
- ½ teaspoon chili powder
- 1 Tablespoon tomato paste
- 4 cloves garlic, smashed + chopped
- 1 28 ounce can San Marzano tomatoes, hand crushed
- 6 large Organic Free-Range Eggs, Pete and Gerry's
- Kosher Sea Salt, to taste
- freshly cracked black pepper, to taste
- 1 cup fresh cilantro, washed + torn
- 8 ounces goat cheese, sub feta
Instructions
- Heat a large heavy-bottomed pan over medium-high heat, add the EVOO and reheat for 30 seconds. Add the diced bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add the smoked paprika, cumin, chili powder, and tomato paste and cook for 3 minutes until the spices release their oils and become fragrant and the paste begins to turn deep red. Toss in the garlic and cook for another minute.
- Pour in the hand crushed tomatoes and all of their juices and stir to combine, bring to a simmer and allow the tomato mixture to cook down for 10-15 minutes until it becomes slightly thickened.
- Using a large spoon make indentations into the tomato mixture and then crack the eggs into each well.
- Add ½ the cilantro and the ½ the goat cheese, cover the pan and cook for 5-8 minutes until or until your eggs reached desired doneness. Eggs will continue to cook after being removed from the heat as a result of carryover cooking. So remove Shakshuka a couple of minutes before the preferred doneness.
- Garnish with remaining fresh cilantro and goat cheese and serve as is or with crusty bread or a salad.
Notes
- Prep time is approximate.
- Eggs will continue to cook after being removed from the heat as a result of carryover cooking. So remove Shakshuka a couple of minutes before the desired doneness.
- Best eaten immediately, however, if you find yourself with an excess of tomato sauce it can be stored in the fridge up to 3 days or frozen 4-6 months.