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Shakshuka with Capia Peppers and Cumin

par Ann Reed pour Red Bell Pepper

Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Would like to add exotic variant to your everyday meal?

Ingrédients

2 tablespoons olive oil

2 tablespoons Paprika & Cayenne Pepper Mixed Spice

2 teaspoons tomato paste

2 large red peppers, cut into 1/4-inch / 0.5cm dice (2 cups / 300 g in total)

4 cloves garlic, finely chopped

1 teaspoon ground cumin

5 large, very ripe tomatoes, chopped

4 large free-range eggs, plus 4 egg yolks

1/2 cup / 120 g labneh or thick yogurt

Salt

Préparation

  1. Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
  2. Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.