John Myers
Shakshuka II
Ohunelo shakshuka ii pipe pẹlu aworan kan ati awọn ilana igbesẹ-nipasẹ-igbesẹ ti o rọrun.
- 1 Red peppers peeled / cleaned approx. 200 g
- 2 Peeled onions approx. 100 g
- 2 Ata ilẹ cloves
- 1 tbsp epo olifi
- 1 tsp tomati lẹẹ
- 1 tbsp Didun paprika
- 1 tbsp kumini ilẹ
- 2 nla pinches Chilli flakes
- 1 Le Chunky tomati 400 g
- 25 g Coriander TK (iṣẹjade ti ara rẹ!)
- 4 eyin
- 4 nla pinches isokuso okun iyo lati ọlọ
- 4 pinches nla Ata alarabara lati ọlọ
- 2 Small baking dishes
- 2 Small yellow pepper diamonds for garnish
- Peel the peppers with the peeler, clean / core, wash and cut into small cubes. Peel and dice the onions. Peel and finely dice the garlic cloves. Heat olive oil (1 teaspoon) in a pan, fry the onion cubes with the garlic clove cubes in them vigorously / stir-fry, add the paprika cubes and tomato paste (1 teaspoon) and fry / stir-fry. Add / stir in the chunky tomatoes and the cut coriander and season with sweet paprika (1 tbsp), ground cumin (1 tbsp) and chilli flakes (2 big pinches). Let everything simmer for 5 – 6 minutes, so that a thick, liquid mixture is formed. Fill everything into 2 casserole dishes, form 2 hollows each, beat in the eggs, season with coarse sea salt from the mill (1 big pinch each) and colored pepper from the mill (1 big pinch each) and place in a preheated oven at 175 ° C Baked for about 15 minutes. The yolk should stay soft / runny. Serve the Shakshuka garnished with a small paprika diamond each time.
