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Home Shakshuka met geitenkaas en verse kruiden

Breakfast Vegetarian Quick Savory Eggs

Shakshuka is proof that a great breakfast doesn't have to mean a pile of dishes. Everything goes into one pan: a tomato sauce with peppers, cumin and a good splash of harissa, and then the eggs are simply poached in it. Finish with crumbly goat cheese and fresh parsley, and you have something on the table people will actually get up for. Put some good bread alongside to mop up the sauce and the breakfast is complete.

Recipe

Shakshuka met geitenkaas en verse kruiden

Shakshuka is the breakfast that really wakes you up. Eggs poached in a rich tomato sauce, finished with creamy goat cheese and fresh herbs.

Course	Breakfast
Kitchen	Middle Eastern
Servings	2 servings

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Large deep skillet with lid
Wooden spoon
Knife and cutting board

Ingredients

4 eggs
1 can peeled tomatoes (400 g)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp harissa
1 tsp cumin
1 tsp smoked paprika
75 g soft goat cheese
A handful of fresh parsley, roughly chopped
Olive oil
Salt and black pepper
Bread or pita, to serve

How to make shakshuka with goat cheese and fresh herbs?

Heat a splash of olive oil in a large, deep skillet over medium heat.
Sauté the onion and garlic for 3 minutes until soft. Add the sliced bell peppers and cook for another 4 minutes.
Stir in the cumin, smoked paprika and harissa. Cook for 1 minute so the spices release their aroma.
Add the peeled tomatoes. Roughly crush them with a wooden spoon. Let the sauce simmer on low heat for 10 minutes. Season with salt and pepper.
Make four wells in the sauce with a spoon. Break an egg into each well. Put the lid on the pan and poach the eggs for 5 to 7 minutes, depending on how runny you like the yolk.
Sprinkle the crumbled goat cheese and fresh parsley over the pan. Serve immediately with warm bread or pita.

Cooking mode Prevents your screen from going to sleep

A good skillet really makes a difference here. You want a pan that distributes heat evenly so the sauce doesn't burn and the eggs cook gently and evenly. Invest in a pan that will last you for years and it will pay you back every morning.

Want it milder? Use less harissa or replace it with a teaspoon of tomato paste. Want more heat? Add a fresh chopped chili pepper along with the garlic. This recipe easily adapts to your taste.