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SHAKSHUKA
Portionen: 4 Garzeit: 10 Minuten Gesamtzeit: 30 Minuten
Zutaten:
3 EL Olivenöl
1 große Zwiebel, fein gewürfelt
2 grüne Paprika, fein gewürfelt
2 Knoblauchzehen, gepellt und gehackt
1 TL Koriander, gemahlen
1 Teelö el Paprika edelsüß
1 TL Kreuzkümmel, gemahlen
Salz und Pfe er
2 Dosen Kirschtomaten im eigenen Saft
4 große Eier
Zum Servieren
½ TL gemahlener Sumach
5 g frischer Koriander, ohne Stängel
Limettenspalten
Zubereitung:
Die Garpfanne verwenden, den Cooking auf MEDIUM stellen und 3 EL Olivenöl erhitzen. Wenn das
grüne Licht leuchtet, Zwiebeln, Paprika, Knoblauch, Gewürze sowie Salz und Pfe er hinzufügen
und 10 Minuten bei geschlossenem Deckel unter gelegentlichem Rühren anschwitzen.
Die Dosentomaten hinzugeben und umrühren. Mit dem Deckel verschließen und LOW - MEDIUM
etwa 15 Minuten köcheln lassen, bis die Mischung zu reduzieren und einzudicken beginnt, .
Zuerst abschmecken, dann die Eier vorsichtig aufbrechen und in gleichmäßigen Abständen in
die Mischung gleiten lassen. Etwas Sumach darüber streuen und den Deckel wieder aufsetzen.
Die Temperatur auf LOW reduzieren und sanft köcheln, bis das Eiweiß fest wird.
Den Deckel abnehmen und das Gericht vor dem Servieren mit frisch gehacktem Koriander
bestreuen.
48


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