How should you store Shakshuka?

Name: Shakshuka with Chickpeas and Fresh Goat Cheese
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 1 onion; 2 cloves of garlic; 2 tbsp peanut oil; 240g chickpeas (canned, rinsed and drained); 400g tomato flesh (canned or freshly prepared); 4 eggs; 1 bunch of coriander, roughly chopped; 1 jar of fresh goat cheese; 1 tbsp raz-el-hanout; Pepper and salt to taste

Shakshuka is best served immediately. Leftovers can be stored in the refrigerator for up to 2 days. For the best results, gently reheat on low heat or in the microwave.

Shakshuka with Chickpeas and Fresh Goat Cheese

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30min

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Next Level

Discover how to make a delicious shakshuka with chickpeas, goat cheese, and raz-el-hanout. A simple, nutritious one-pan dish.

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Ingredients

What do you need?

Quantity: 4P

1 onion
2 cloves of garlic
2 tbsp peanut oil
240g chickpeas (canned, rinsed and drained)
400g tomato flesh (canned or freshly prepared)
4 eggs
1 bunch of coriander, roughly chopped
1 jar of fresh goat cheese
1 tbsp raz-el-hanout
Pepper and salt to taste

Preparation method

How do you make this?

Finely chop the onion and garlic. Heat the peanut oil in a deep pan over medium heat and sauté the onion and garlic until translucent.

Add the raz-el-hanout to the pan and let it cook briefly.

Deglaze with the tomato flesh and stir in the chickpeas. Season the mixture with pepper and salt to taste and let it simmer for about 5 minutes on low heat.

Crack the eggs into 4 bowls. Then make four wells in the sauce and pour an egg into each well. Let the eggs poach until they are cooked to your liking. Optionally, cover the pan with a lid for a moment.

Distribute spoonfuls of goat cheese over the sauce and garnish with the roughly chopped coriander.

Serve the shakshuka immediately, possibly with some toast.