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    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


    • 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


    • 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.
    • Step 7 Serve with crusty bread!

    Products Used

    • Photo of Marinated Goat Cheese 320g Marinated Goat Cheese 320g