This creamy, mature cheese adds rich, robust flavours to the dish.
Shakshuka is at the top of our list of favourite egg dishes – we hope you’ll love it too.
extra virgin olive oil
1 onion, chopped
1 red bell pepper, seeded and chopped
1 garlic clove, minced
6 ripe tomatoes, diced (or alternatively you can use 2 cans of diced tomatoes)
2 tbsp tomato paste
1/2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
pinch of cayenne pepper
salt and pepper, to taste
100 g Klein River Overberg, finely grated
handful fresh coriander or parsley (optional, for garnish)
In a cast iron skillet heat some olive oil and start sauteing the onions, garlic and bell peppers with the spices, salt and pepper.
Cook until the vegetable have softened.
Add the tomatoes and tomato paste. Let it simmer until it is reduced to a thicker stew.
Taste and adjust seasoning if needed.
Using a wooden spoon, make 6 spaced out indentations in the tomato mixture.
Gently crack an egg into each indention.
Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
Add the grated Klein River Overberg and top with the fresh coriander or parsley.
Serve with a warm crusty slice of bread.