BreakfastBrunchMain Course

Shakshuka

Name: Shakshuka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 racions
Cuisine: north_african, middle_eastern
Ingredients: 2 cs olive oil; 1 u yellow onion finely chopped; 2 gra garlic minced; 1 u bell pepper diced; 1 ct cumin; 1 ct paprika; 0,5 ct cayenne pepper; 400 g canned crushed tomatoes; 0,25 tassa water; 0,5 ct salt; 0,25 ct black pepper; 4 u egg; 2 cs fresh parsley chopped (opcional)

A flavorful and hearty vegetarian dish featuring eggs gently poached in a rich, spiced tomato and pepper sauce. Perfect for a comforting breakfast or a light dinner, this shakshuka is packed with aromatic spices and fresh vegetables.

Una recepta original de Forkin

Temps total: 40 min
Racions: 2
Dificultat: Mitjana
Per ració: 388 kcal

VegetarianaSense gluten

Informació sobre al·lèrgens: pot contenir ous. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

2 csolive oil
1 uyellow onion, finely chopped
2 gragarlic, minced
1 ubell pepper, diced
1 ctcumin
1 ctpaprika
0,5 ctcayenne pepper
400 gcanned crushed tomatoes
0,25 tassawater
0,5 ctsalt
0,25 ctblack pepper
4 uegg

garnish

2 csfresh parsley, chopped(opcional)

Estris

large skillet · cutting board · knife

Elaboració

Pas a pas

1
Heat the olive oil in a large skillet or cast-iron pan over medium heat.
Uns 1 min
Nota de cuina: Using a non-stick skillet can make poaching eggs easier.
2
Add the yellow onion and bell pepper to the pan and cook for 5-7 minutes, until softened.
Uns 7 min
3
Stir in the garlic, cumin, paprika, and cayenne pepper, and cook for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
4
Pour in the canned crushed tomatoes and water, then season with salt and black pepper.
Uns 1 min
5
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes to allow the flavors to meld.
Uns 15 min
Nota de cuina: The sauce should be thick and slightly reduced.
6
Make four small wells in the tomato sauce and carefully crack one egg into each well.
Uns 1 min
Nota de cuina: Crack each egg into a small bowl first to avoid shells and ensure freshness before adding to the pan.
7
Cover the pan and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny, or cooked to your preference.
Uns 8 min
Nota de cuina: For firmer yolks, cook for a few extra minutes.
8
Garnish with fresh parsley, if desired, and serve immediately.
Nota de cuina: Serve with crusty bread for dipping.

Per ració

Nutrició

70%Puntuació

Calories: 387,5kcal
Proteïnes: 17,3g
Hidrats de carboni: 24,1g
Greixos: 25,7g
Fibra: 5,1g
Sucre: 13,2g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover shakshuka in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over low heat until warmed through, or in the microwave. Eggs may cook further upon reheating.