субота, 13. фебруар 2016.

Šakašuka * Shakashuka






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Verovatno će većina vaših gostiju pogledati začudjeno kad kažete da je jelo koje ste servirali Šakašuka.  Vrlo popularno u Izraelu.Jede se i za doručak, ,kao glavno jelo ili kao što sam ja ovde uradila kao prilog. Malo je ljutkasto .Večinom se pored paradajza, krompira, koristi i crvena parika babura, koju ja ovde nisam koristila, zato što imam invaziju tikvica u bašti i stavim ih gde god mogu. Litre supe smo smrzli a i poklonili smo velike količine.




Sastojci

1 kašika maslinovog ulja
1/2   cnog luka , oljušten iseckan
1 čen belog luka, usitnjen
4 tikvice isečene na kolutove
4 šolje paradajza , ili 2 konzerve 
2 kašike paradajz pire
1 kašičica čili u prahu (blagi )
1 kašičica kima
1 kašičica aleve paprike
Prstohvat kajenskog bibera, ili više ako volite ljuto
Prstohvat šećera ( opciono) 
So i biber po ukusu
5-6 jaja
3 krompira, isečena na kocke
1/2 kašike sveže seckanog peršuna ( opciono , za ukras )
Priprema : 10 minuta
Ukupno vreme : 30 minuta




Priprema
Zagrejte ulje u velikom tiganju . Dodajte luk i dinstajte  na srednjoj temperaturi  5 do 10 minuta . . Dodajte beli luk i paradajz pire i dinstajte još 2 minuta .

Polako dodajte paradajz . Uspite, šećer , so, paprika , kumin, biber , čili pahuljice , aleva paprika i kima i neka mešavina kuva 20 minuta .
3. Kuvajte krompir i isecite  na kockice . Dodaj bareni krompir u tiganj sa paradajzom posle 10 minuta kuvanja Istovremeno i isečene tikvice 



Razbijte jaja u paradajz mešavinu . Poklopiti i kuvati oko 10 minuta ili dok su jaja gotova.
Pospite peršunom  pre serviranja . Ja sam služila sa veoma sočnim svinjski file utrljanim sa marokanskom mešavinom  začina.  i svežome zelenom salatom



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Shakashuka


Most probably when you tell your friends the name of the dish they are about to love , they have never heard of it.
It is not complicated dish but it bursts with flavors. Normally besides tomatoes and potatoes it is cooked with bell peppers. Reason why I used zuccinni here is that I have invasion of zuccinni in my garden and only limited space for liters of soup we made from it. I have given large quantities to the neighbours , who started avoiding me when they see me coming with the basket full of zuccinni :)

Shakashuka is Israeli dish mostly served at breakfast time with couple of nice fresh loaf slices, to mop all the juices up. It can easily be eaten at lunchtime or as I used it here as adding it to the main dish.

Ingredients

  • 1 tbsp olive oil
  • 1/2 medium brown or white onion, peeled and diced
  • 1 clove garlic, minced
  • 5 small zuccini
  • 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp chili flakes
  • 1 tsp cumin
  • 1 tsp paprika
  • Pinch of cayenne pepper (or more to taste-- spicy!)
  • Pinch of sugar (optional, to taste)
  • Salt and pepper to taste
  • 5-6 eggs
  • 3 potatoes peeled and cubed
  • 1/2 tbsp fresh chopped parsley (optional, for garnish)

Prep Time: 10 Minutes
Total Time: 30 Minutes
Servings: 5-6

Create
    1. 1. Heat the oil in a large skillet. Add the onions  and and sauté over medium heat until translucent, 5 to 10 minutes. . Stir in the garlic and tomato paste and sauté for another 2 minutes.
    2. 2. Slowly pour in the tomatoes. Stir in , sugar, salt, paprika, cumin, pepper, chilli flakes,  cayene peper and caraway and let the mixture simmer for 20 minutes. 

    1. 3. Boil potatoes and cut them in cubes. Add boiled potatoes to the pan with tomatoes after 10 minutes of cooking the same. Add cut zuccini at the same time

    2. 3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.
    3. Sprinkle with cut parsley before serving. I served it with very tender pork filet rubbed with morrocan rub and fresh green salad



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