How should you keep Shakshuka?

The Shakshuka is best when it is served immediately. Leftovers can be stored in the fridge for up to 2 days. For the best result, heat gently over a 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 coriander, coarsely chopped
1 jar of fresh goat cheese
1 tbsp raz-el-hanout
Salt and pepper to taste

Preparation method

How do you make this?

Chop the onion and garlic finely. 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 fry briefly.

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

Place the eggs in 4 bowls. Then make four holes in the sauce and pour an egg in each hole. Poach the eggs until they are cooked to your liking. If necessary, cover the pan with a lid.

Divide spoonfuls of goat cheese over the sauce and garnish with the coarsely chopped coriander.

Serve the shakshuka immediately, with some toast if desired.

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