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Yotam ottolenghi's shakshuka
Yotam Ottolenghi's shakshuka, or eggs in light-spicy vegetables.
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Ingredients
Directions
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Cut the onions into slices and the peppers in strips of 2 cm wide.
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Chop the leaves of the thyme. Cut half of the coriander (keep the rest for garnishing) and the sprigs of parsley fine.
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Chop the tomatoes coarsely.
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Roast the cumin seeds in a large frying pan for 2 minutes on a high heat. Add the oil and onions and cook for 5 minutes.
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Put the peppers, sugar and herbs (parsley, coriander, thyme and bay leaf) in the pan and fry for 5-10 min. On high heat until the vegetables are nicely colored.
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Add the tomatoes, saffron, cayenne pepper and some salt and pepper. Turn the heat down and let the vegetables simmer for 15 minutes.
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Remove the laurel from the vegetables and spread the mixture over 2 large frying pans.
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Put them on medium heat to heat them, make four holes in each mixture in the pan and break an egg in each cavity.
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Sprinkle with salt and put a lid on the pans. Let them stand for 10-12 minutes on very low (!) Fire until the eggs are just done.
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Sprinkle the dish with coriander and serve. Bon appétit! .
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Nutrition
620Calories
Sodium31% DV745mg
Fat83% DV54g
Protein30% DV15g
Carbs5% DV16g
Fiber24% DV6g
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