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Chakchouka épicée pour le brunch
2 portions | avec naan à l'ail
Ce brunch style moyen-oriental est rempli de saveur! Des œufs parfaitement pochés sont cuits dans une sauce tomate relevée. Terminez par un filet de yogourt crémeux et n'oubliez pas d'y tremper le naan à l'ail !
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 à l'indienne
2 pièce(s)
Gousses d'ail
2 pièce(s)
Pain plat
(Contient Lait, Soya, Blé)
113 g
Oignon jaune
7 g
Coriandre
1 pièce(s)
Piment
100 ml
Yogourt grec
(Contient Lait)
160 g
Poivron
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient Lait)
0.13 cc
Sel*
0.13 cc
Poivre*
1 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 3: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! 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.