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
- Heat oil in a large frypan over a medium heat, make sure the frypan you use has a fitted lid for later use.
- Add chopped onion to the pan and cook until soft, 5 mins.
- 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).
- Add chopped capsicum and cook for a further 5 mins or until the capsicum is also softer.
- 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.
- 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.
- 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.
- 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.
- 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.