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13
CHAKCHOUKA
Portions : 4 Préparation : 10 minutes Cuisson : 30 minutes
Ingrédients :
3 c. à s. d’huile d’olive
1 gros oignon coupé en petits dés
2 poivrons verts coupés en petits dés
2 gousses d’ail épluchées et émincées
1 c. à c. de coriandre en poudre
1 c. à c. de paprika doux
1 c. à c. de cumin en poudre
Sel et poivre
2 boîtes de tomates cerise en conserve, dans leur jus
4 gros œufs
Garniture :
½ c. à c. de sumac en poudre
5 g de coriandre fraîche, sans les tiges
Quartiers de citron vert
Préparation :
Dans la cuve de cuisson, faire chau er 3 c. à s. d’huile d’olive à MEDIUM. Lorsque le témoin vert
s’allume, ajouter les oignons, les poivrons, l’ail, les épices, le sel et le poivre et faire cuire le tout
sans couvercle pendant 10 minutes. Remuer de temps en temps.
Ajouter les tomates en conserves et mélanger le tout. Couvrir et laisser mijoter à LOW – MEDIUM
jusqu’à ce que la préparation commence à réduire et à s’épaissir, soit environ 15 minutes.
Recti er l’assaisonnement, puis casser délicatement les œufs dans la préparation en les
répartissant de manière uniforme. Saupoudrer avec un peu de sumac et remettre le couvercle.
Régler la température sur LOW et laisser mijoter délicatement jusqu’à ce que les blancs d’œufs
soient cuits.
Retirer le couvercle et parsemer de coriandre fraîchement ciselée avant de servir.
15


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