Shakshouka with Eggs and Tomatoes
35 min
Under an hour
Sezamo
Descoperă gustul autentic al Orientului cu această rețetă de Shakshouka, un mic dejun vibrant și hrănitor. Ouăle sunt gătite perfect într-un sos bogat de roșii și ardei galben, aromatizat cu chimion, coriandru și boia afumată. O explozie de culori și arome, gata în mai puțin de 30 de minute, ideală pentru o dimineață plină de energie sau o cină rapidă și sănătoasă.
Ingredients
Preparation method
Peel the red onion and cut it into thin slices. Deseed the yellow bell pepper and cut it into cubes. In a spacious pan, heat the olive oil and sauté the onion for about 2 minutes over medium heat.
Add the crushed garlic, ground cumin, and ground coriander. Let the flavors release for 1 minute, then add the smoked paprika, diced yellow bell pepper, and canned tomatoes. Pour in about 250 ml of water, season with salt and pepper, and simmer over low heat, uncovered, for 10 minutes.
After the sauce has reduced slightly, make 3 indentations with a spoon and crack an egg into each. Cover the pan with a lid, reduce the heat to minimum, and cook for another 10-15 minutes, until the egg whites are set but the yolks remain soft.
Chef's tip
Shakshouka is a traditional dish from North Africa and the Middle East. Although there are many variations, the base always consists of eggs, tomatoes, peppers, and cumin. For extra flavor, you can add a little crumbled feta cheese on top before serving.
50 min
Under an hour
