Plato principal
Shakshouka
35 minPara 2Nutri-Score B€
B
35 min
35 minShakshouka
receta de
Mattia’s Table
@mattiastable
3 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
olive oilDespensa30 ml
onion (finely sliced)Frutas y verduras1 pieza
red pepper (sliced)Frutas y verduras1 pieza
garlic (crushed)Frutas y verduras3 piezas
cumin seedsEspecias5 g- ground cuminEspecias5 g
paprikaEspecias5 g
chopped tomatoes (canned)Despensa400 g
eggsLácteos4 piezas
parsley (chopped)Frutas y verduras10 g
coriander (chopped)Frutas y verduras10 g
saltEspecias3 g
por ración
Nutrición
359kcal
- Carbohidratos
- 23 g
- Proteínas
- 17 g
- Grasas
- 23 g
lo que usará
Utensilios
Sartén
Espátula
paso a paso
Preparación
- Paso 1
Soften the vegetables
- Heat the olive oil in a frying pan over medium heat.
- Add the onion and red pepper and cook until soft and lightly golden.
- Paso 2
Bloom the spices
- Add the garlic, cumin seeds, ground cumin and paprika.
- Stir and cook until fragrant.
- Paso 3
Simmer the sauce
- Pour in the chopped tomatoes and season with salt.
- Simmer, stirring occasionally, until the sauce thickens.
- Paso 4
Poach the eggs
- Make wells in the sauce and crack in the eggs.
- Cover and cook until the whites are set and the yolks still runny.
- Paso 5
Finish and serve
- Scatter the chopped parsley and coriander over the top.
- Serve straight from the pan with bread.
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