“Shakshuka” means “all mixed up” in Hebrew. And indie is all about mixing things up.
This classic Middle Eastern tomato-based breakfast dish gets a twist with fresh and creamy goat cheese and Sun-Dried Chili Pepper Harissa (a spicy condiment traditional to North Africa). The cheese adds a mellow, lemony goat’s milk tang and the sun-dried chile peppers lend a touch of fruity sweetness and the aroma of cumin and coriander.
Taking a bite out of this is like taking a red-eye to Tel Aviv, especially with the added heat of the harissa.
It’s also super easy to make, just 10 simple steps (!), but the result will look like it’s from a Michelin-starred restaurant. Make this for a dinner party and we promise you everyone will be asking when you had time to go to culinary school.
Spicy Goat Cheese Shakshuka
2/3 cup olive oil
3 cloves garlic, minced
1 large yellow onion, diced
Freshly ground pepper
8 medium-sized tomatoes, chopped
3 teaspoons tomato paste (I use Trader Joe’s Tomato Paste)
Handful of parsley
½ log Vermont Creamery Goat Cheese, sliced
2 tablespoons Sun-Dried Chili Pepper Harissa
- Warm a large saucepan over a low flame. When hot, add a healthy dose of olive oil, garlic and onion. Season with salt and pepper.
- As garlic and onions simmer, dice tomatoes.
- When garlic and onions are translucent (about 8-10 minutes), stir in diced tomatoes.
- Squeeze 3 teaspoons tomato paste into pan.
- Mix well then cover and simmer over a low-medium flame for 15 minutes.
- When the tomatoes have cooked down to a chunky sauce, make little craters in the pan with a spoon, and crack the eggs into the indentations.
- Cover for about 6 minutes, or until the egg whites are cooked but the yolk is still soft. If you prefer the yolk to be set more, wait 2 or 3 more minutes.
- Garnish with chopped parsley and Vermont Creamery Goat Cheese.
- Drizzle Sun-Dried Chili Pepper Harissa over the dish.
- Serve immediately with a fresh piece of pita or over a bed of couscous.
Get (egg) cracking!