Shakshuka

• porcie: 4
• aktívny čas: 20
• celkový čas: 1h 30mins

Ingrediencie

70ml olive oil

1 large onion, finely diced

8 cloves of garlic, finely chopped

1 stick of celery, finely diced

1 carrot, finely diced

1-2 red chillies, to taste, deseeded and finely chopped

1 red pepper, cut into strips

1 green pepper, cut into strips

1 yellow pepper, cut into strips

1 tablespoon cumin seeds

1 tablespoon ground coriander

1 cardamom pod, bruised

½ teaspoon ground turmeric

1 teaspoon ground cinnamon

1 teaspoon sweet smoked paprika

1 teaspoon freshly ground black pepper

2 teaspoons salt

270g cherry tomatoes on the vine

450ml tomato passata or 1 * 400g, tin of chopped tomatoes

200ml water

1 tablespoon sugar

350g firm silken tofu, at room temperature

a large handful of fresh coriander, leaves roughly chopped, to serve

Postup

1. Heat the oil in a large heavy-based pan, add the onion, garlic, celery, carrot, chillies and peppers and cook over a medium heat for about 20 minutes, stirring occasionally, until slightly caramelized. Add all the spices, the black pepper and salt and cook for 1 minute, stirring, then add the cherry tomatoes. Cover and cook for 10 minutes, stirring occasionally.

2. Pour in the passata or tinned tomatoes and the water (rinse the tin and use this water, if using tinned tomatoes). Bring to a simmer, recover and cook for 30 minutes. Stir in half the sugar, then taste and add the rest if needed.

3. Using a large spoon, divide the tofu into 4 rounded portions. Place on top of the tomato sauce, then remove from the heat, cover and allow to stand for 10 minutes, until the tofu has warmed through.

4. Serve scattered with the fresh coriander.

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1. Set your Instant Pot to the "Sauté" mode. Add the oil and let it heat up. Add the chopped onion, garlic, celery, carrot, chillies, and peppers. Sauté for about 10 minutes, stirring occasionally, until they start to soften and become slightly caramelized.

2. Add all the spices, black pepper, and salt. Stir and cook for 1 minute to release the flavors.

3. Add the cherry tomatoes, cover, and let them cook for about 5 minutes.

4. Pour in the passata or tinned tomatoes along with the water. Stir to combine. Cancel the "Sauté" mode. Secure the Instant Pot lid and set the valve to the sealing position. Select the "Manual" or "Pressure Cook" mode and set the timer for 10 minutes on high pressure.

5. Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then carefully do a quick release for any remaining pressure.

6. Once the pressure has been released, open the lid. Stir in half the sugar, taste, and add more if needed. Place the tofu on top of the sauce in four rounded portions. Close the lid (no need to seal it), and let it sit on the "Keep Warm" setting for 10 minutes to warm the tofu through.