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White shakshuka with guanciale and cheese
An easy and delicious way to enjoy a family-style breakfast or brunch made with local dairy! Shahir Massoud shares a twist on shakshuka made with local Ontario cheese and dairy and flavoured with fresh herbs like parsley and chives.
YIELDS
4
Ingredients
- 120g guanciale
- 3 cloves garlic, finely minced
- 1/2 onion, diced
- 1 tablespoon fennel seeds, toasted and ground
- 1 1/4 cup local Ontario milk
- 1 cup local Ontario cream
- 1/2 cup local Ontario parmesan
- 75g local Ontario Swiss Style Cheese
- 2 tablespoons fresh parsley
- 2 tablespoons fresh chives
- 8 eggs
- Chili flakes, pinch to taste
- Sourdough bread
- Local Ontario Butter to toast the bread
- Olive oil, to taste
- Maldon salt, to taste
- Black pepper, to taste
- Lemon zest
- 1/3 cup sundried tomatoes
Directions
- In a large non-stick pan, cook guanciale until crispy. Using a slotted spoon, place crispy guanciale on a paper towel-lined plate.
- Using the same pan, cook shallots, garlic and spices. Add in milk and cream. Bring to a boil, reduce heat to low and simmer until the mixture thickens slightly. Crack in eggs. Top with cheese and sundried tomatoes. Top with guanciale. Cook on low and covered until the eggs are just cooked. Top with herbs. Maldon and black pepper. Top with lemon zest.
- Serve with toasted sourdough bread. Drizzle with oil. Top with chilli flakes. Enjoy!
