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Shakshuka

Des œufs pochés dans une sauce tomate épicée aux poivrons, servis directement de la poêle avec du pain croustillant pour tremper. Un classique du petit-déjeuner nord-africain et moyen-oriental.

BreakfastMiddle EasternEasy

10 min

Prep

25 min

Cook

35 min

Total

Servings

Easy

Difficulty

Instructions

Coupez l'oignon et le poivron en dés. Émincez l'ail. Faites chauffer l'huile d'olive dans une grande poêle allant au four à feu moyen.

Faites revenir l'oignon et le poivron pendant 5-6 minutes jusqu'à ce qu'ils soient tendres. Ajoutez l'ail, le cumin, le paprika et le piment de Cayenne. Faites cuire 1 minute jusqu'à ce que les arômes se dégagent.

Versez les tomates concassées et assaisonnez de sel. Mélangez bien et laissez mijoter 10 minutes jusqu'à ce que la sauce épaississe légèrement.

Creusez 6 petits puits dans la sauce avec le dos d'une cuillère. Cassez un œuf dans chaque puits.

Tip: Cassez d'abord les œufs dans un petit bol pour éviter les fragments de coquille dans la sauce.

Couvrez la poêle et faites cuire à feu moyen-doux pendant 6-8 minutes jusqu'à ce que les blancs soient pris mais les jaunes encore coulants.

Retirez du feu, parsemez de feta émiettée et de coriandre ciselée. Servez immédiatement avec du pain croustillant pour tremper.

Nutrition per Serving

310kcal

Calories

16g

Protein

28g

Carbs

15g

Fat

Fiber

Watch It Being Made

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Shakshuka

Ingredients

Instructions

Nutrition per Serving

Watch It Being Made

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