With this recipe it gets oriental: poached eggs with tomato-bell pepper-vegetables.
If you enjoy eating shakshuka, be sure to cook it yourself!
And if you've never
eaten
Shakshuka
(or: Shakschuka), you've missed a treat!
These are
sunken eggs in a spicy tomato and paprika sauce
with chilli and onions.
Shakshuka comes from North African cuisine and is also often referred to as the Israeli national dish.
We are increasingly finding the dish in restaurants and cafés that offer Levante cuisine.
But if you want to try it, you can also easily make Shakshuka yourself at home!
In Israel it is mainly eaten for breakfast *.
But if you still eat too much such a hearty dish in the morning, no problem: Shakshuka also tastes great at lunchtime or in the evening.
Also delicious:
Perfect fried eggs without turning: It's child's play with this ingenious trick.
Recipe for Shakshuka: You need these ingredients for the Israeli specialty
Ingredients for 2 people:
1 onion
1 clove of garlic
1 red pepper
3 tbsp olive oil
1 teaspoon ground cumin
1 teaspoon sweet paprika powder
1/4 teaspoon cayenne pepper or ground chili powder
1 can of whole peeled tomatoes (400 g)
salt and pepper
100 g feta
4 eggs
2-3 tbsp fresh coriander or parsley
You also need a high-walled, large pan with a lid.
Shakshuka
should definitely be cooked in the pan and not in a saucepan.
Also
try :
This is how you can easily make eggs in the microwave.
Shakshuka Recipe: How to Prepare Sunken Eggs in Tomato and Bell Pepper Sauce
Peel, halve and cut the onion into fine slices.
Peel the garlic and finely chop it.
Wash, quarter and core the peppers and cut into thin strips crosswise.
Heat the olive oil in a pan and stew the onion and peppers in it over low heat for about 20 minutes until tender.
Stir occasionally.
Towards the end, add the garlic for a few minutes.
Add cumin, paprika powder and cayenne pepper or chilli powder and roast the spices for a minute.
Then add the tomatoes and carefully mash them with a spatula.
Season everything with salt and pepper and let it boil down for about 10-15 minutes.
Crumble the feta and stir it into the sauce.
Make four hollows in the surface with a tablespoon and beat an egg in each hollow.
Put the lid on the pan and cover and let everything continue to cook for about 10 minutes, until the egg white has hardened.
The egg yolk should still be liquid inside (depending on your taste).
Sprinkle the shakshuka with coriander or parsley before serving.
Instead of cooking the eggs in the pan with the lid on the stove in step 7, you can also place the pan in the oven without the lid for 10 minutes at 190 ° C top / bottom heat until the eggs have set.
In this case, the pan must of course be ovenproof and must not have a plastic handle, for example.
Then it's best to use a cast iron pan.
Video: Also delicious - veggie borscht with beetroot
And how do you serve shakshuka?
It is best to place the hot pan (with saucer) directly on the table and serve with thick slices of bread, baguette or flatbread, which are dipped in the sauce.
Delicious!
(mad) * Merkur.de is an offer from IPPEN.MEDIA.
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