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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


    • 1-2tbsp Olive Oil
    • 1 Onion, Sliced
    • 2 Chorizo, Skin Removed And Chopped (optional)
    • 2 Red Capsicums, Seeded, And Cut Into 1cm Pieces
    • 2 Cloves Garlic, Sliced 2 Tins Chopped Tomatoes
    • 1 Can Kidney Beans, Drained
    • 1/2 Cup Water
    • 1/2tsp Smoked Paprika
    • 2tbsp Brown Sugar
    • 1/2 Bunch Fresh Oregano leaves, Chopped
    • 1 Bunch English Spinach
    • 4 Free Range Eggs
    • 1 Jar 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, brown sugar, half the fresh oregano, tomatoes, water, and simmer for 8 minutes.
    • Step 4 Add the English 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.

    Products Used

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