One-Pot Wonders

Shakshuka with Chevre & Goats Curd by Mandy Hall

June 13, 2020
0 Ratings
Photo by Kris
  • Prep time 10 minutes
  • Serves 4-6
Author Notes

The Ultimate one-pot wonder, winter is well and truly upon us and there's no better way to start a chilly day with the warmth & flavour of a gorgeous Shakshuka, I mean who doesn't love a perfectly cooked gooey egg, smothered in a spicy tomato sauce and topped with creamy cheese and fresh herbs, and don't forget the crunchy bread for dipping!

It's a simple, super tasty crowd or solo dining pleaser - and who says it's just for breakfast, this dish will do the trick any time of day. Cheers Mandy Hall —Kris

What You'll Need
  • 2 tablespoons Olive Oil
  • 1 Onion chopped
  • 1-2 Red Capsicums
  • 1-2 Red Chillis deseeded chopped (optional)
  • 5 Cloves of garlic crushed or finely sliced
  • 2 teaspoons Cumin powder
  • 2 teaspoons Smokey Paprika
  • 2 x 440 grams Tinned tomatoes (and juices) chopped or puree - can use fresh tomato
  • 1 tablespoon Salt
  • 1 Pepper to taste
  • 6-8 Large eggs
  • 150 grams Woodside Cheese Wrights Chèvre
  • 10 teaspoons Woodside Cheese Wrights Goat Curd
  • 1 handful Chopped fresh herbs - coriander, parsley, dill or whatever is growing in your garden
  1. Heat oil in a large frypan over a medium heat, make sure the frypan you use has a fitted lid for later use. Add chopped onion to the pan and cook until soft, 5 mins. Add chopped capsicum and cook for a further 5 mins or until the capsicum is also softer, add the optional chilli now if using, add garlic and cook for 1-2 minutes, stir through cumin and paprika and cook for 1 minute.
  2. Add tomatoes and juice, add salt and season with pepper, lower the heat and cook for 15 minutes, if your sauce is too thick - add a small amount of stock or water to thin, you should only need to do this if you have used fresh tomatoes.
  3. Now it's time to add your eggs, using the back of a spoon, make an indent or small well in the sauce a crack your egg into the well, scatter placement and repeat this for as many eggs as you have, turn the heat down slightly and cover the pan with lid, the steam will cook the eggs - we need to remember that the eggs will continue to cook in the hot sauce after you have turned off the heat so it's better to turn off just before you think they are ready.
  4. Remove the lid and scatter chunks of chevre and spoonfuls of curd over the top, sprinkle with fresh herbs and serve immediately with warm crusty bread.
  5. At the point of having cooked the onions, feel free to add chopped bacon, or chorizo and cook before adding capsicum, alternatively, you could also add a tin of white beans or chickpeas when you add the tomato.

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