Shakshuka with Goat Cheese

Preparation: 35 min

Preheat an oven to 350 F (180 C). Heat olive oil over medium heat and add the chopped onion and pepper. Saute and stir with a wooden spoon.

While the vegetables are softening, mince the garlic. Add the garlic to your pan and stir. Let the garlic cook in the oil for about 60 seconds or until it becomes fragrant.

Pour crushed tomatoes into the pan. Add coriander seed, turmeric, cumin, and salt, and stir to combine. Reduce heat to medium low and allow the pan to simmer for about 5 minutes.

Pour in the water. Continue to simmer and stir occasionally for another 3-5 minutes. Add the lemon juice and half of the parsley and cilantro.

Carefully create 8 small wells in the tomato sauce mixture. Crack an egg into each one. Once the eggs begin to bubble, remove the pan from the heat and place it in the oven.

Cook the eggs for about 10-12 minutes in the oven, or until the egg whites just set. Remove the pan from the oven and top with crumbled goat cheese and the remaining chopped parsley and cilantro. Use a spoon to scoop and serve the shakshuka.

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