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Spicy brunch Shakshuka
with Garlic Naan
This Middle-Eastern brunch dish is packed with flavour! Perfectly poached eggs get cooked in a fiery tomato sauce. Finish with a drizzle of creamy yogurt and don't forget to dip in with the garlic naan!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
4 pièce(s)
Œuf
(Contient Oeuf)
398 ml
Tomates broyées
1 cs
Mélange d'épices indien
(Peut contenir Sésame, Soya, Noix, Sulfites, Moutarde, Triticale, Lait, Arachides, Blé)
2 pièce(s)
Gousses d'ail
2 pièce(s)
Pain plat
(Contient Lait, Soya, Blé Peut contenir Gluten)
1 pièce(s)
Oignon jaune
7 g
Coriandre
1 pièce(s)
Piment
1 pièce(s)
Yogourt grec
(Contient Lait)
1 pièce(s)
Poivron
Pas inclus dans votre livraison
2 cs
Beurre non salé*
0.13 cc
Poivre*
0.13 cc
Sel*
1 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)
- Heat a large non-stick pan over medium heat.
- When hot, add 2 tbsp butter, then onions and peppers.
- Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min. Season with salt and pepper.
- Add Indian Spice Mix and half the garlic. Cook, stirring often, until fragrant, 1 min.
- Add crushed tomatoes, 1/2 cup water and 1/4 tsp chilis to the pan with veggies. (NOTE: Reference heat guide.)
- Bring to a simmer, stirring occasionally, until sauce thickens slightly, 5-6 min.
- Once simmering, reduce heat to low. Using a spoon, make 4 craters in sauce. Crack 1 egg into each crater. Season with salt and pepper. Cover the pan with a lid.
- Cook until eggs are set but slightly runny in the middle, 4-5 min.**
- Meanwhile, stir together remaining garlic and 1 tbsp oil in a small bowl.
- Brush garlic oil over naan. Cut naan into quarters, then arrange on an unlined baking sheet.
- Toast naan in the middle of the oven until lightly golden-brown, 2-3 min. (TIP: Keep an eye on them so they don't burn!)
- Divide shakshuka between bowls.
- Dollop yogurt over top, then sprinkle with cilantro.
- Serve garlic naan on the side for dipping.