Shakshuka with goat cheese is a flavorful dish and even though it’s vegetarian, it’s very nourishing. I learned this Shakshuka recipe while working at Ottolenghi and you’ll be surprised to see how easy it is to make.
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Today’s delish is a Shakshuka recipe that you can make in under 25 minutes. Here’s what this article in The Guardian says about it:
The funny thing is that I actually learned about it when I worked at Ottolenghi’s. They are actually the ones that made it so popular.
Well, it’s not exactly the same recipe because I really wanted to add my own touch and make my ex-bosses proud 🙂
But let’s take a closer look at it.
What is Shakshuka?
Shakshuka is a delicious Middle-Eastern recipe, served for breakfast, lunch or for a lazy brunch. It’s usually cooked in a cast iron pan and served with crispy bread or pita that goes perfectly with the delicious sauce.
Tomatoes are the basic ingredient and they form a mouth-watering sauce, in which you poach eggs and then sprinkle cheese and greens.
This eggs and tomatoes recipe is perfect in the summer days because you can find fresh organic tomatoes in most grocery stores. This will make a huge difference in terms of taste, because really… nothing beats the good old ‘real’ tomatoes when it comes to taste.
I chose cherry tomatoes for their particular sweetness that makes a wonderful mix with the goat cheese. I added mashed avocado and sprinkled some parsley. Easy, right?
It was the first time I made this Shakshuka recipe but it will certainly become one of my regular (signature) dishes. I just couldn’t believe how Quick & Easy it was. It is certainly one of my favorite recipes, especially for breakfast.
More Easy Breakfast Recipes:
- Homemade Chocolate Granola
- Chicken Salad with Avocado and Mango Salsa
- BLT Sandwich with Chicken, Pesto, and Mozzarella
So let’s make today’s breakfast, shall we?
Shakshuka with cherry tomatoes avocado and cheese
- 1 red pepper bell diced
- 1 yellow pepper bell diced
- 1 red onion diced
- 3 garlic cloves minced
- 1 Tbsp olive oil
- 150 g /5oz cherry tomatoes halved
- 250 g /8.8oz canned chopped cherry tomatoes
- 1 Tbs smoked paprika
- 3 large free-range eggs
- 1/4 cup goat cheese crumbled
- 1 avocado
- a small handful of fresh parsley
- salt and pepper to taste
Heat a cast iron pan over medium-high heat. Drizzle olive oil and sautee the onion and peppers for about 2 minutes.
Add cherry tomatoes, garlic and smoked paprika, cover it with a lid and let it simmer for about 3 minutes.
Then add the canned chopped tomatoes and season generously with salt and pepper. Give it a stir, then, once it starts boiling, turn the heat down and simmer the sauce for about 10 minutes until is reduced by half.
Once the sauce is formed, make some space with a spoon and gently crack in the eggs.
Place the lid on the pot and let it cook on a low fire for about 5 minutes, or until the eggs are poached.
Meanwhile, mash the avocado with a fork, and mix it with salt and freshly grounded pepper.
Once the Shakshuka is ready, add mashed avocado, crumbled goat cheese and sprinkle with fresh parsley. Serve it hot with toasted sourdough bread. Enjoy!