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 meat 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 Meat 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. 

INGREDIENTS

Goat Meat Stew

3 Eggs

French Bread/Baguette

1/2 Onion

1 Tbsp Butter

1 Tbsp Oil

2 Tbsp Chopped Parsely

Directions

1. In a heated pan with oil, add sliced onions and saute for 2 minutes
2. Add a quarter of your goat meat stew pack to your pan and let this simmer for 3 minutes on medium heat
3. Crack your eggs into your pan, reduce the heat, cover and let simmer for 4-5 minutes
4. Cut your bread into slices, melt some butter in a pan, and toast your bread on both sides in the pan
5. 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!