Desayuno
Shakshuka
40 minPara 3Nutri-Score B€€
B
40 min
40 minShakshuka
receta de
Ana Sofia Fehn
@anasofiafehn
5 recetas
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
red bell pepper (deseeded, sliced)Frutas y verduras1 pieza
onion (sliced)Frutas y verduras1 pieza
tomatoes (fresh, chopped)Frutas y verduras400 g
fire roasted canned tomatoes (canned)Despensa400 g
garlic (minced)Frutas y verduras3 piezas
paprika (ground)Especias5 g
coriander (ground)Especias3 g
cumin (seeds or ground)Especias4 g
chili powderEspecias3 g
oregano (dried)Especias2 g
saltEspecias5 g
eggsOtro4 piezas
parsley (chopped)Frutas y verduras10 g- mint (chopped)Frutas y verduras8 g
yogurtLácteos100 g
olive oilDespensa30 ml
crusty bread (for serving)Panadería200 g
por ración
Nutrición
368kcal
- Carbohidratos
- 43 g
- Proteínas
- 15 g
- Grasas
- 15 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 bell pepper and cook until softened.
- Paso 2
Add the aromatics
- Stir in the garlic, paprika, coriander, cumin, chili powder and oregano.
- Cook until fragrant.
- Paso 3
Cook down the tomatoes
- Add the fresh tomatoes and the fire roasted canned tomatoes.
- Season with salt and simmer, stirring occasionally, until thick and reduced.
- Paso 4
Poach the eggs
- Make wells in the sauce and crack an egg into each.
- Cover and cook until the whites are set and the yolks still runny.
- Paso 5
Serve
- Scatter the parsley and mint over the top.
- Add dollops of yogurt and serve with crusty bread or pita.