Tänään on 17.06.2019 10:19 ja nimipäiviään viettävät: Urho, Biger ja Börje. Käytämme EVÄSTEITÄ | MOBIILIVERSIO M.BLOGIVIRTA.FI
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shakshuka

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Lately I've been trying some new dishes again. Today I made the most delicious new food in ages! Recipe from this excellent food blog (in Finnish) -- click for a photo if you're interested. I changed the recipe a bit though. Shakshuka is a quick Moroccan tomato dish that no self-respecting Mediterranean mom cooks for her family, apparently because it doesn't take hours and hours to make. It is thought of as food for bachelors and students, who have no money and time for anything better. But the taste is wonderful! Amounts and details depend on what's in the cupboard -- this is just what I happened to use. I think it's all the same if you use canned or fresh pepper as long as it's not canned with too much vinegar. Good canned whole tomatoes will also work, I'd wager, and be quicker, too, although you should remove the excess liquid, otherwise you'll have to precook the sauce for a long time to get it thick enough... 1 onion chunk of red chili pepper 1/2 dl olive oil 1/2 fresh red sweet pepper 1 canned yellow sweet pepper 5 medium sized tomatoes 5-6 cloves of garlic 1/2 - 1 teaspoon harissa (excellent moroccan chili paste) 1/2 - 1 tablespoon sweet pepper powder 1-2 tablespoons tomato paste chicken stock extract (don't need much) some water 4 eggs ground black pepper (salt) fresh basil (mozzarella cheese) Finely chop peppers, tomatoes and onion. (Canned tomatoes don't need chopping, just break them in the pan with a spoon as they cook.) Heat oil in a big thick bottomed pan (I used a frying pan). Fry onion, chili pepper and fresh pepper for a few minutes. Add tomatoes, canned pepper and as much pressed garlic as you can handle, cook for five minutes. Add tomato paste, harissa, pepper powder, chicken stock extract, and a little water if necessary to make a thick sauce. Cook for a while. When the sauce bubbles nicely, break whole eggs into it -- try to keep them separated and don't break the yolks. Sprinkle pepper and salt on top. Lower heat and let the sauce bubble without stirring until the eggs are completely white and the yolks are no longer running, but do not overcook because it will make the yolks nasty. Took about 15 minutes for me. Add some diced mozzarella cheese on top and let it warm up (I'm sure this is not actually necessary but I happened to have some in the fridge.) Chop some basil and sprinkle on top. Eat with white bread. It doesn't matter if the sauce burns a bit, that just gives it more taste... ;-) Harissa made this taste sooooo delicious. And it was so cheap and easy to make. This will probably be my favorite fast dish for a while.

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