Herby Harissa Fresh Goat Cheese Shakshuka

Recipes

Herby Harissa Fresh Goat Cheese Shakshuka

Firm Goat Cheese

This is a recipe adapted from Yotam Ottolenghi’s fantastic cookbook, Plenty. Our herby harissa gives the classic shakshura a bit of creaminess to cut and complement the spice.

Ingredients

serves four or more
½ tsp cumin seeds
¾ cup olive oil
2 large onions, sliced
2 red bell peppers, cut into ¾-inch strips
2 yellow bell peppers, cut into ¾-inch strips
4 tsp muscovado sugar (optional)
2 bay leaves
6 thyme sprigs, leaves picked and chopped
2 tbsp chopped parsley
2 tbsp chopped cilantro, plus extra for garnish
6 ripe tomatoes, roughly chopped
½ tsp saffron threads
pinch of cayenne pepper
salt and black pepper
up to 1 ¹/₈ cup water
8 eggs
2 logs of Herby Harissa Fresh Goat Cheese

Instructions

Use a large, deep skillet to roast the cumin seeds on high heat for about two minutes or until fragrant. Add the olive oil and onions and sauté, stirring occasionally, for 5 more minutes, then add the peppers, sugar, and herbs (saving the saffron and cayenne) and cook the whole mixture on high heat for 5 to 10 minutes until the onions have caramelized and the peppers are soft.
Add the tomatoes and immediately reduce the heat to low. Stir in the saffron, cayenne, and some salt and pepper (not too much). Cook for fifteen minutes, allowing the flavors to meld together. While the mixture simmers, add water from time to time to keep a sauce-like consistency. Taste along the way, adjusting the seasoning as needed.
Sift out the bay leaves, then divide the mixture into four deep frying pans (or leave everything in the same pan if you prefer things a little bit messy, and adjust the instructions below accordingly). Place each pan on medium heat for a minute, then use a spoon to make two depressions in the pepper and onion mixture in each pan and break an egg into each hole. Sprinkle with salt, then crumble half a log of the Herby Harissa goat cheese over each pan. Cover the pans with their lids and cook on your lowest heat setting for 10 to 12 minutes or until the eggs are set but soft, with runny yolks. Remove the lids, sprinkle with chopped cilantro, and serve.

Featured Cheese

Herby Harissa

Inspired by North African flavors of Morocco and Tunisia, our Herby Harissa is a savory gem with just the right amount of heat which creates a delicious foil to our tangy goat’s milk. Pairs beautifully with all kinds of foods or add it as a spicy ingredient to whatever you’re making. Surprise. Delight. Devour.

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