We all know weekends are for late breakfasts or early lunches, and I think they call it brunch! Today’s recipe is a twist on the popular brunch dish – Shakshuka with Goat Stew. This dish is easily achievable in about four steps tops, giving you room to get back to doing your laundry or watching sports on a lovely day.
Okay, so what is shakshuka to start with? Shakshuka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic with lots of spices.
We will be using a base of Goat Stew from the store (cut camera, this is an ad) for this recipe. Ideally, you can use any stew base made from tomatoes and peppers and achieve a great result. Alright, let’s get into it.
1 Tbsp Butter
1 Tbsp Oil
2 Tbsp Chopped Parsely
- In a heated pan with oil, add sliced onions and saute for 2 minutes.
- Add a quarter of your goat meat stew pack to your pan and let this simmer for 3 minutes on medium heat.
- Crack your eggs into your pan, reduce the heat, cover and let simmer for 4-5 minutes
- Cut your bread into slices, melt some butter in a pan, and toast your bread on both sides in the pan
- After 4 minutes, check on your masterpiece. If you want your eggs cooked more, let it continue for two more minutes. Garnish with chopped parsley, serve and enjoy!