Shakshuka
eggs cooked in a tomato and bell pepper sauce with cilantro, feta and ciabatta
Informations supplémentaires
30 min.
|
429 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F (the oven is only used to toast the bread. If you prefer to do this in a toaster, do not open the oven). Cut the bell pepper and the onion into very small cubes. Chop the cilantro and the garlic. Crack the eggs into a small glass each.
2. Cook the vegetables
Warm up a drizzle of oil in a large pan over medium-high heat. Cook the onion, the pepper and the spices for 3-5 minutes. Add salt and pepper. Add the garlic and 30 2P | 45 3P ml of tomato paste and cook for 1-2 minutes.
3. Reduce the sauce
Add the canned tomato, 1 tbsp. of sugar and 1/2 2P | 3/4 3P cup of water to the pan and simmer for 6-8 minutes over medium heat. Adjust salt and pepper to taste.
4. Toast the bread
Cut the ciabatta into 2 or 4 slices. Place the bread slices on a baking sheet. Add a drizzle of oil. Bake in the oven for 10-12 minutes or until browned. Elsewise, toast in a toaster.
5. Add the eggs
With a spoon, make small holes in the sauce and pour the eggs in them. Cover and cook over medium low heat for 6-7 minutes or until the egg whites are cooked.
6. Plate your dish
Serve and garnish with the cilantro, the crumbled feta and the slices of bread. It can be fun for children to cut bread into sticks for dipping. Bon appétit!
4unitFresh egg
1unitCiabatta Bread
398mlDiced Tomatoes
1unitCilantro
1unitGarlic Clove(s)
0.5unitYellow Onion(s)
1unitPepper(s)
50gFeta Cheese
5gSpice Mix (Smoked Paprika,Cumin Powder,,)
30mlTomato Paste
What you need
Pan, Sheet pan, bowl
429 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
50g
17%
fat
16g
25%
cholesterol
360mg
120%
fiber
7g
28%
protein
23g
saturated
7g
35%
sodium
913mg
38%
sugar
24g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg