Shakshuka with white cheese

Name: Shakshuka with white cheese
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 2 small onions (or 1 big one); 2 garlic cloves; 1 red chilli; 2 cans chopped tomatoes (400 g each, preferably cherry tomatoes); 1 tsp ground cumin; ½ tsp paprika; 1 tsp salt; ½ tsp black pepper; 150 g Apetina® Original White Cheese In Brine, crumbled; 4 eggs; 1 spring onion

Shakshuka with white cheese transports you to the bustling kitchens of North Africa and the Middle East. This one-pan dish brings together poached eggs nestled in a fragrant tomato sauce, all crowned with the creamy tang of crumbled white cheese. Whether served for brunch or a cosy dinner, each bite is a warm embrace of spices, from smoky paprika to earthy cumin.

https://www.arlafoods.co.uk/recipes/shakshuka-with-white-cheese/

Instructions

Preheat the oven to 200 °C on the upper and lower heat setting.
Chop onion, garlic, and chilli.
Pour olive oil into a frying pan and sauté the onions until clear.
Add garlic, chilli, and all the spices and continue to cook for 1–2 minutes.
Stir in the chopped tomatoes and simmer for 10–15 minutes until the flavours have settled and some of the liquid from the tomatoes has evaporated.
Sprinkle with white cheese and crack the eggs directly over the sauce.
Place the frying pan in the oven on the middle rack for 5–10 minutes until the eggs are done.
Sprinkle with chopped spring onions and serve piping hot.

Enjoy!

FAQ: Questions about shakshuka with white cheese

This delicious, traditional shakshuka with cheese is full of rich, warm flavours, making it a popular choice for any meal. Whether you are making it for the first time or seeking to perfect your technique, you can find answers to some common questions about it below.

What is shakshuka?

Shakshuka is a beloved dish consisting of poached eggs in a richly spiced tomato sauce, often finished with cheese. Originating in North Africa and later becoming a staple in Middle Eastern cuisine, it is now enjoyed worldwide. Its name, derived from Arabic, means ‘a mixture’, reflecting the harmonious blend of tomatoes, peppers, spices, and eggs. White cheese or feta often adds a tangy finish with an irresistible cheesiness that will leave you wanting more.

Can I prepare shakshuka with white cheese in advance?

Yes! Prepare the tomato sauce ahead of time, storing it in the fridge for up to 4 days. When you are ready to serve, simply reheat the sauce, add the eggs and white cheese, and finish cooking. This gives you an easy shakshuka with minimal effort, perfect for serving a quick breakfast, brunch, or an easy dinner.

How should I store leftover shakshuka with white cheese?

Cool the shakshuka to room temperature before transferring it to an airtight container. It will keep in the fridge for up to 4 days. When reheating, use a frying pan or microwave, ensuring that the eggs warm gently to avoid overcooking.

What goes well with shakshuka with white cheese?

A cheesy shakshuka like this is best served with fresh crusty bread, pita, flatbread, or the like to mop up the sauce. For a lighter side, a simple green salad is equally delicious. You can also consider adding roasted vegetables or grains like quinoa or couscous. Fresh herbs like coriander or a drizzle of hot sauce can also enhance the dish’s vibrant flavours.

Ingredients

Olive oil	1 tbsp
Small onions (or 1 big one)	2
Garlic cloves	2
Red chilli	1
Chopped tomatoes (400 g each, preferably cherry tomatoes)	2 cans
Ground cumin	1 tsp
Paprika	½ tsp
Salt	1 tsp
Black pepper	½ tsp
Apetina® Original White Cheese In Brine, crumbled	150 g
Eggs	4
Spring onion	1

Tips: Foolproof shakshuka with white cheese

To make your shakshuka stand out, follow these simple tips. Whether you are an experienced chef or just getting started, these pointers will help you make a tasty dish.

Use fresh eggs

The freshness of the eggs can significantly affect the texture and appearance of your shakshuka. Fresh eggs will hold their shape better when poached, giving you firm whites and rich, golden yolks. They also ensure the yolk stays creamy, perfect for soaking up with crusty bread.

Poaching the eggs

To ensure perfect poached eggs, make small wells in the sauce with a wooden spoon before cracking the eggs into them. This helps the eggs cook evenly and keeps their shape intact. Gently crack each egg into its nest. For a perfectly runny yolk, bake the eggs until the whites set, but the yolks remain soft; typically, 5–10 minutes at 200 °C.

Let the sauce simmer

Allow the tomato sauce to reduce to a rich, thick consistency, ensuring the eggs poach well without becoming watery once added. Simmer the sauce for 10–15 minutes, letting the spices infuse every bite. Be careful not to over-reduce, as this can cause the sauce to dry out, making it difficult for the eggs to cook properly.

Savour the exquisite flavours of our shakshuka with white cheese

Try the best shakshuka recipe for a delectable combination of bold, spiced tomato sauce and the creamy sharpness of white cheese. Every bite is an explosion of warmth and richness, perfect for sharing with family or friends. Poached eggs nestled in the sauce provide a luscious, velvety contrast, while the white cheese adds a tasty, tangy bite. The garnish of fresh spring onions adds a final crisp, clean note to the creamy, spiced base, promising to be a meal everyone will savour and remember.

Poached eggs in a spiced tomato sauce

The eggs bring a luxurious, creamy texture that complements the robust tomato sauce. When gently poached, the yolks add a velvety richness that balances the acidity and sweetness of the tomatoes, while the tender whites beautifully soak up the fragrant spices.

The tomato sauce itself is spiced and full of warm, balanced flavours. The tomatoes are slightly reduced to create a thick, flavourful base with a delicate sweetness that is offset by earthy cumin and the smoky warmth of paprika. The cumin adds a deep, warm note that grounds the dish, while smoked paprika introduces a subtle, aromatic heat.

A comforting dish with North African and Middle Eastern roots

Shakshuka’s origins trace back to North Africa, where it was born from simple, accessible ingredients. Its popularity spread through the Middle East, with each region adding distinctive touches, and now, its appeal is truly global. Shakshuka means ‘a mixture’, which reflects its spirit; a harmonious mixture of tomatoes, spices, and eggs, often enriched with cheese.

Prepare it for weekend brunch or a warm dinner

Make an easy shakshuka that transitions effortlessly between a weekend brunch and a cosy, satisfying dinner. For brunch, it brings a vibrant energy to the table, with the fragrant spices and poached eggs creating a perfect start to the day, ideal for slow, relaxed mornings.

For dinner, it transforms into a warm and comforting meal that offers depth and richness. It is comforting and satisfying without being heavy, making it suitable for an evening meal, especially when paired with thick bread slices or a fresh salad.

Try other recipes that are equally delicious at brunch and dinner, for example, our avocado hummus, easy egg wraps, crisp filo pastry triangles,  bacon and cheese muffins, sweet pepper frittata, or avocado and paneer sandwich.

Experiment with the recipe

Shakshuka is easy to experiment with. Try adding roasted vegetables like red peppers, aubergines, or courgettes. Their sweetness and texture work so well with the spiced tomato sauce. You could also stir in some white beans or chickpeas, making it even more perfect for dinner.

If you enjoy a bit more heat, you can spice things up with harissa paste, which adds both heat and a smoky complexity. You can also experiment with different herbs and garnishes; fresh parsley or coriander brings brightness to the flavours, while a squeeze of lemon juice adds a lovely tang to contrast the warmth of the spices.

For an extra indulgent twist, try baking it with stringy mozzarella or even a handful of crumbled goat cheese for a delightful mixed cheese shakshuka. The cheese melts into the sauce, adding creaminess that pairs wonderfully with the eggs and tomatoes.

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