Petit-déjeuner
Shakshuka
40 minPour 3Nutri-Score B€€
B
40 min
40 minShakshuka
recette de
Ana Sofia Fehn
@anasofiafehn
5 recettes
5 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
red bell pepper (deseeded, sliced)Fruits et légumes1 morceau
onion (sliced)Fruits et légumes1 morceau
tomatoes (fresh, chopped)Fruits et légumes400 g
fire roasted canned tomatoes (canned)Épicerie400 g
garlic (minced)Fruits et légumes3 morceaux
paprika (ground)Épices5 g
coriander (ground)Épices3 g
cumin (seeds or ground)Épices4 g
chili powderÉpices3 g
oregano (dried)Épices2 g
saltÉpices5 g
eggsAutres4 morceaux
parsley (chopped)Fruits et légumes10 g- mint (chopped)Fruits et légumes8 g
yogurtProduits laitiers100 g
olive oilÉpicerie30 ml
crusty bread (for serving)Boulangerie200 g
par portion
Nutrition
368kcal
- Glucides
- 43 g
- Protéines
- 15 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Poêle
Spatule
pas à pas
Préparation
- Étape 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.
- Étape 2
Add the aromatics
- Stir in the garlic, paprika, coriander, cumin, chili powder and oregano.
- Cook until fragrant.
- Étape 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.
- Étape 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.
- Étape 5
Serve
- Scatter the parsley and mint over the top.
- Add dollops of yogurt and serve with crusty bread or pita.