Shakshuka
Kilde: www.theguardian.com
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Denne oppskriften vises i oversettelse. Originalspråk: English.
Ingredienser
Porsjoner
- frisk koriander 0.5 ss
- frisk koriander
- frittgående egg 2
- kajennepepper
- lagerblad 0.5
- muscovadosukker 1 tsk
- olivolje 47.5 ml
- persille, blad-, hakket 0.5 ss
- red and yellow peppers, cored and cut into 2cm strips 1
- safrantråder 0.13 tsk
- salt (for eggs)
- salt and pepper
- spisskummenfrø 0.13 tsk
- store løk 0.5
- thyme sprigs, picked and chopped 1.5 sprigs
- tomater, modne 1.5
- tykkskåret hvitt brød
- vann 62.5 ml
sautere
sauté for two minutes
⏱️ 2 min
tilberede
on high heat to get a nice colour
småkoke
on low heat, adding water to keep consistency of pasta sauce, adjust seasoning
⏱️ 15 min
Poach
divide between four saucepans on medium heat, break eggs into gaps, sprinkle with salt, cover and cook very gently until egg just sets
⏱️ 11 min
servere
sprinkle with coriander and serve with bread
olivolje
47.5 ml
store løk
0.5
frisk koriander
frittgående egg
2
salt (for eggs)
tykkskåret hvitt brød
onion cumin mixture
pepper mixture
cooked sauce
poached shakshuka
shakshuka
spisskummenfrø
0.13 tsk
Dry-roast
on high heat
⏱️ 2 min
red and yellow peppers, cored and cut into 2cm strips
1
muscovadosukker
1 tsk
lagerblad
0.5
thyme sprigs, picked and chopped
1.5 sprigs
persille, blad-, hakket
0.5 ss
frisk koriander
0.5 ss
tomater, modne
1.5
safrantråder
0.13 tsk
kajennepepper
salt and pepper
vann
62.5 ml
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