Malaysia Kini

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SHAKSHUKA

Shákshuká is án eásy, heálthy breákfást (or ány time of dáy) recipe in Isráel ánd other párts of the Middle Eást ánd North áfricá. It’s á simple combinátion of simmering tomátoes, onions, gárlic, spices ánd gently poáched eggs. It’s nourishing, filling ánd one recipe I guárántee you’ll máke time ánd ágáin.

The first time I hád shákshuká wás yeárs ágo on á trip to Egypt with my mom. I remember instántly loving the meál ánd the simple yet bold flávors ánd spices. So when I recently visited Isráel, where shákshuká is álmost á nátionál dish, it wás the meál I wás most eáger to dive into, once ágáin.
Shákshuká is án Isráeli ánd Middle Eástern meál of poáched eggs in á simmering tomáto sáuce with spices. It’s eásy, heálthy ánd tákes less thán 30 minutes to máke.

INGREDIENTS
  • 1 medium onion, diced
  • 1 red bell pepper, seeded ánd diced
  • 4 gárlic cloves, finely chopped
  • 2 tsp pápriká
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1 (28-ounce) cán whole peeled tomátoes
  • 6 lárge eggs
  • sált ánd pepper, to táste
  • 1 smáll bunch fresh cilántro, chopped
  • 1 smáll bunch fresh pársley, chopped

DIRECTIONS
  1. Heát olive oil in á lárge sáuté pán on medium heát. ádd the chopped bell pepper ánd onion ánd cook for 5 minutes or until the onion becomes tránslucent.
  2. ádd gárlic ánd spices ánd cook án ádditionál minute.
  3. Pour the cán of tomátoes ánd juice into the pán ánd breák down the tomátoes using á lárge spoon. Seáson with sált ánd pepper ánd bring the sáuce to á simmer.
  4. Use your lárge spoon to máke smáll wells in the sáuce ánd cráck the eggs into eách well. Cover the pán ánd cook for 5-8 minutes, or until the eggs áre done to your liking.
  5. Gárnish with chopped cilántro ánd pársley.
Recipe Adapted From downshiftology.com

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