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+ servings

Shakshuka

fast Israeli dish: eggs poached in tomato sauce
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Vorbereitung 8 Minuten
Zubereitung 12 Minuten
Gesamtzeit 20 Minuten
Portionen 1 serving

Zutaten
  

  • 1 clove of garlic
  • 1 small shallot
  • ½ branch of rosemary
  • 200 grams of strained tomatoes
  • 100 grams fresh cocktail tomatoes
  • 100 grams chopped tomatoes
  • 100 grams kidney beans
  • 50 grams fresh spinach
  • 2 eggs
  • cumin, ground coriander, cayenne pepper, paprika powder, sea salt

Anleitungen
 

  • Peel the garlic and the shallot and chop them finely. Wash the rosemary, pluck the needles and chop them finely too. Wash and quarter the tomatoes.
  • Heat a pan and spray it with a little bit of non stick cooking spray (alternatively use some oil). Add the onions, garlic and rosemary and steam briefly. Season generously with cumin, coriander, cayenne and paprika, add some salt and stir well.
  • Add the tomatoes and let everything steam for 1-2 minutes. Add the strained and chopped tomatoes and let it simmer at medium heat for about 3 minutes.
  • Wash the spinach well and drain the kidney beans. Now add the beans and spinach to the tomato sauce and stir well. Let it simmer for another 3 minutes with the lid closed.
  • Stir the sauce again well and then form two small hollows. Beat the eggs into them. Now let it simmer with the lid closed so that the eggs can cook a little bit.
  • After about 3-5 minutes the egg whites should have stuck and the shakhuka is ready to serve.

Notizen

Roasted whole grain bread slices or tortillas go very well with it.
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