Ingredients
- 2 Lebanese flatbreads
- 4 Eggs
- 500 ml Tomato pulp or strained tomatoes
- 1 Onion
- 1 Garlic clove
- 1,5 TSP dried mint
- 3 TBSP Olive oil
- 1 handful flat leaf parsley
- 1 Handful Coriander
- 1/2 TSP Cinnamon
- 1/2 TL Harissa
- Salt
Zubereitung
- Break the pita bread into medium sized pieces and set aside for now.
- Chop the onion into fine cubes and sweat them with the olive oil in a deep pan or pot until they are golden and soft.
- Deglaze the onions with the strained tomatoes.
- Now season the sauce with salt, harissa and cinnamon. Let everything simmer a little on a low heat.
- In the meantime, crush the garlic clove to a pulp in a mortar and then stir it into the sauce.
- Now add the dried mint to the sauce.
- Now fold in the shredded flatbreads and let them steep briefly.
- Use a spoon to make 4 wells and crack an egg into each one.
- Now let the egg set on a low heat.
- Chop or pluck some parsley and coriander and sprinkle the herbs over the pita shakshuka.
Notes
Das Rezept zur original Shakshuka findest du >hier<
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Nährwerte
Calories: 358kcal | Carbohydrates: 48g | Protein: 20g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 686mg | Potassium: 1027mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1184IU | Vitamin C: 29mg | Calcium: 201mg | Iron: 6mg