Shakshuka

This shakshuka with Battered Onion Rings is truly a colourful treat! The cumin, paprika and ras el hanout in the shakshuka make the dish wonderfully spicy in flavour, and the combination with the creamy goat cheese and crispy onion rings create a surprising texture. A flavoursome dish that is great for sharing!

Preparation method

1 Sauté the onion, garlic and tomato

Heat oil in a frying pan over medium-high heat and fry the onion and garlic for 2-3 minutes until it starts to turn glassy. Add all the dried herbs, harissa and the peeled tomato and fry for 5 minutes.

2 Add vegetable broth

Add 250 ml of vegetable stock and half the parsley. Bring to the boil and simmer over medium-high heat for 20 minutes until the sauce has thickened, stirring occasionally. Season with salt and pepper if necessary.

3 Blanch the asparagus

Cut 2 to 3 centimetres off the hard bottom of the green asparagus. Blanch the rest of the green asparagus for 1-2 minutes in a large pan of boiling water and a pinch of salt. Immediately scoop into ice-cold water and then drain.

4 Finish the shakshuka

Add the eggs to the shakshuka. To do this, make 4 dimples in the sauce and break an egg over each dimple. Cover the pan with a lid and let the eggs solidify over low heat for 5 minutes.

5 Prepare the onion rings

Then bake the Battered Onion Rings in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.

6 Finish the dish

Spread the green asparagus and Battered Onion Rings over the shakshuka, and crumble the goat cheese on top. Finish with parsley and sprouts. Serve immediately and with extra Battered Onion Rings if desired.

Supplies

For 4 servings

  • 12 Battered Onion Rings
  • 4 eggs
  • 1 white onion, chopped
  • 1 clove of garlic, finely chopped
  • 800g peeled canned tomatoes, diced
  • 200g green asparagus
  • 50g goat cheese
  • 30g sprouts
  • 15g parsley, finely chopped
  • 250ml vegetable broth
  • 2 tbsp harissa
  • 1tl ras el hanout
  • 1tl cumin powder
  • 1tl paprika
  • Olive oil
  • Salt and pepper

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