Mandy Hall’s Shakshuka

Our friend Mandy Hall has been kind enough to create delicious, comforting seasonal

recipes from her home while we are all isolating.

All her recipes use South Australian ingredients, and all ingredients are readily available

online or in the supermarket.

Thanks Mandy we love you!

This recipe uses our goat Chèvre. Made from fresh local goat milk sourced from

Towerview and Oskjberg goat dairies, we make chèvre several times a week so the product

is always fresh, just the way we like it.

Our Chevre has a mild flavour, with almost a lemony tang; this comes from the acid in the

cheese.

Ingredients:

  • A good glug of Olive oil
  • 1 large Onion chopped
  • 1-2 red Capsicum chopped or evenly sliced
  • *optional* 1-2 red chilli deseeded and finely diced or chilli flakes
  • 5 cloves of garlic crushed or finely sliced
  • 2 teaspoons Cumin
  • 2 teaspoons Smokey Paprika
  • 2 x 440g tinned tomatoes (and juices) – chopped or puree – can use fresh tomato
  • 1 TB salt
  • pepper to taste
  • 6-8 large eggs
  • One packet Woodside Cheese Wright’s Chevre torn to medium size chunks
  • 10 teaspoons of fresh goat curd
  • Chopped herbs for serving – I use a good handful made up with parsley, dill and coriander

Directions:

  1. Heat oil in a large frypan over a medium heat, make sure the frypan you use has a fitted lid for later use.
  2. Add chopped onion to the pan and cook until soft, 5 mins.
    1. NOTE: At this point you may want to add chopped bacon, or chorizo and cook before adding the capsicum next. Alternatively, you could also add a tin of white beans or chickpeas when you add the tomato (step 5).
  3. Add chopped capsicum and cook for a further 5 mins or until the capsicum is also softer.
  4. add the optional chilli now if using, add garlic and cook for 1-2 minutes, stir through cumin and paprika and cook for 1 minute.
  5. Add tomatoes and juice, add salt and season with pepper, lower the heat and cook for 15 minutes, if your sauce is too thick – add a small amount of stock or water to thin, you should only need to do this if you have used fresh tomatoes.
  6. Now it’s time to add your eggs, using the back of a spoon, make an indent or small well in the sauce a crack your egg into the well, scatter placement and repeat this for as many eggs as you have, turn the heat down slightly and cover the pan with lid, the steam will cook the eggs.
    1. We need to remember that the eggs will continue to cook in the hot sauce after you have turned off the heat so it’s better to turn off just before you think they are ready.
  7. Remove the lid and scatter chunks of chèvre and spoonfuls of curd over the top, sprinkle with fresh herbs and serve immediately with warm crusty bread.

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Recipe by Mandy Hall: MasterChef 2019 contestant, Cook, Fermenter, Food Waste Fighter!

We’d love you to share this with your family and friends and help support small producers