Shakshuka with Kidney Beans and Marinated Goat Cheese
This is a Turkish/Tunisian favourite that makes a brilliant winter-season meal for the whole family. And the good news is you can have it for breakfast, lunch or dinner.
Serves 4 people
Ingredients
2 tbsp oil from the cheese jar
1 onion, sliced
2 chorizos, skin removed and chopped (optional)
2 red capsicums, seeded, and cut into 1 cm pieces
2 tins of chopped tomatoes
2 cloves of garlic, sliced
1 can of kidney beans, drained
1/2 cup water
1/2 tsp smoked paprika
2 tbsp sugar
1/2 bunch fresh oregano leaves, chopped
1 bunch spinach
4 free range eggs
320g jar of Meredith Dairy Marinated Goat Cheese
Preparation
Step 1
Preheat oven to 180C.
Step 2
In a large ovenproof skillet, add olive oil and over a medium heat gently cook the onion until soft. Add the garlic and capsicum (if using chorizo, add now), and cook for 5 minutes.
Step 3
Add smoked paprika, sugar, half the fresh oregano, tomatoes, water, and simmer for 8 minutes.
Step 4
Add the spinach and kidney beans and cook for a couple of minutes.
Step 5
Make 4 little wells in the sauce, and crack the eggs into each well.
Step 6
Scatter the marinated goat cheese over the top and place in the oven for 10 minutes, or until the egg whites have set.
Marinated Goat Cheese 320g
