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    Namjas creations

    Shakshuka

    breakfast
    middle eastern
    ​

    6 servings

    porcije

    10 minutes

    aktivno vrijeme

    30 minutes

    ukupno vrijeme
    Započni kuhanje

    Sastojci

    2 tablespoons olive oil

    1 medium onion (diced)

    1 red bell pepper (seeded and diced)

    4 garlic cloves (finely chopped)

    2 teaspoon paprika

    1 teaspoon cumin

    ¼ teaspoon chili powder

    1 (28-ounce can) whole peeled tomatoes

    6 large eggs

    salt and pepper (to taste)

    1 small bunch fresh cilantro (chopped)

    1 small bunch fresh parsley (chopped)

    Upute

    Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

    Add garlic and spices and cook an additional minute.

    Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

    Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.

    Garnish with chopped cilantro and parsley before serving.

    Prehrana

    Veličina porcije

    -

    Kalorije

    146 kcal

    Ukupno masti

    9 g

    Zasićene masti

    2 g

    Nezasićene masti

    6 g

    Trans masti

    1 g

    Kolesterol

    164 mg

    Natrij

    256 mg

    Ukupni ugljikohidrati

    10 g

    Dijetalna vlakna

    2 g

    Ukupni šećeri

    5 g

    Proteini

    7 g

    6 servings

    porcije

    10 minutes

    aktivno vrijeme

    30 minutes

    ukupno vrijeme
    Započni kuhanje

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    Sastojci

    2 tablespoons olive oil

    1 medium onion (diced)

    1 red bell pepper (seeded and diced)

    4 garlic cloves (finely chopped)

    2 teaspoon paprika

    1 teaspoon cumin

    ¼ teaspoon chili powder

    1 (28-ounce can) whole peeled tomatoes

    6 large eggs

    salt and pepper (to taste)

    1 small bunch fresh cilantro (chopped)

    1 small bunch fresh parsley (chopped)

    Upute

    1

    Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

    2

    Add garlic and spices and cook an additional minute.

    3

    Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

    4

    Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.

    5

    Garnish with chopped cilantro and parsley before serving.