Por
Master Receita Solta
"Shakshuka is a traditional Middle Eastern dish composed of eggs poached directly in a thick sauce of peeled tomatoes, onion, garlic, and cumin. It is worth making for the practicality of a one-skillet meal, perfect for a hearty breakfast or brunch."
- Reduce the peeled tomato sauce for about 10 minutes until thickened before adding the eggs. - Open well-defined cavities in the hot sauce to accommodate each egg without breaking the yolks. - Cover the skillet and keep on low heat so the egg whites cook while keeping the yolk soft.
Heat the olive oil in a large skillet over medium heat.
Add the onion and cook until translucent.
Add the garlic and fry for 1 more minute.
Add the peeled tomatoes and mash them slightly with the wooden spoon.
Season with cumin, salt, and pepper, and let it cook for about 10 minutes, until the sauce thickens.
Make small wells in the sauce and crack the eggs into them.
Cover the skillet and cook for another 5 to 7 minutes, until the eggs are cooked to taste.
Finish with chopped parsley.
Encontramos os melhores utensílios e ingredientes para você preparar Shakshuka: The Tasty Breakfast Classic com perfeição.
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- Shakshuka with cheese: sprinkle pieces of feta cheese or cured Minas cheese over the sauce before covering. - Toque picante: add half a seedless dedo-de-moça pepper or 1 teaspoon of harissa paste to the sauté. - Version with bell pepper: sauté thin strips of red bell pepper along with the onion to give natural sweetness to the sauce.
- Canned peeled tomatoes: use 4 chopped ripe tomatoes slowly cooked with 50 ml of water. - Cumin powder: replace with smoked paprika, zaatar, or ground cilantro zest according to your preference. - Parsley: Use fresh cilantro leaves or finely chopped green onions.
Store the sauce with the eggs in an airtight container in the refrigerator for up to 2 days. When reheating in the skillet over low heat, the yolks will tend to firm up completely due to residual heat.
We do not recommend freezing the finished dish, as the boiled eggs acquire an elastic and watery consistency. If you want to get ahead, freeze only the seasoned tomato sauce base for up to 90 days.
Traditionally served with thick slices of toasted sourdough bread, pita, or challah for dipping into sauce. A fresh cucumber salad with olive oil complements the meal with lightness.
Cook the covered pan over low heat for about 5 minutes, monitoring visually until the whites are white and opaque and the center is still wobbly.
Yes, prepare the sauce in the oven-safe skillet, crack the eggs on top, and bake in a preheated oven at 190 ºC for about 7 to 9 minutes.
Refogue a cebola lentamente até caramelizar antes de colocar os tomates ou adicione uma pitada de açúcar para equilibrar a acidez natural.
Cast iron skillets with lids or nonstick skillets with high sides and a thick bottom are ideal for even heat distribution.
Descubra a nossa releitura da salada Fattoush, uma explosão de frescor e textura em 20 minutos. Vegetais crocantes, chips de pita saborosos e um molho de romã irresistível fazem desta receita a pedida ideal para refeições rápidas e nutritivas.
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