Shakshuka

• 份量: 6 servings
• 總時間: 35 minutes

食材

1 medium onion, thinly sliced

1 large red pepper, thinly sliced (or roasted red peppers)

1 hot chili, diced (or dried chili)

2 to 3 cloves garlic, thinly sliced

1 1/2 tablespoons (15g) sweet paprika

2 teaspoons (8g) whole or ground cumin seed

800ml whole peeled tomatoes

Kosher salt and freshly ground black pepper

Large handful minced cilantro, parsley, or a mix

4 eggs

Kalamata olives, feta cheese, and/or artichoke hearts, for serving (all optional)

Crusty bread, for serving

步驟

Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering.

Add onion, red pepper, and chile and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes.

Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine. Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.

Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.

Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.

營養

• 每份大小: Serves 4 to 6
• 卡路里: 317 kcal
• 總脂肪: 16 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 0 g
• 膽固醇: 186 mg
• 鈉: 695 mg
• 總碳水化合物: 33 g
• 膳食纖維: 5 g
• 總糖: 8 g
• 蛋白質: 13 g