Traditionele shakshuka met ei en geitenkaas

Traditionele shakshuka met ei en geitenkaas

Traditionele shakshuka met ei en geitenkaas

Shakshuka is een traditioneel Midden-Oosters gerecht met tomaat en ei. Het wordt op elk moment van de dag gegeten en is lekker met wat brood. Vandaag bereid je het gerecht met geitenkaas en bak je een speltbaguette van onze leverancier Le Perron af.

Allergens:

Ei

•Melk (inclusief lactose)

•Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

½ unit

Ui

1 unit

Knoflookteen

¼ unit

Rode peper

½ unit

Gele paprika

2 unit

Tomaat

2 bunch

Verse krulpeterselie

(May be present: Selderij)

2 unit

Ei

(Contains: Ei)

50 g

Geitenkaas, geraspt

(Contains: Ei, Melk (inclusief lactose))

1 unit

Kleine speltbaguette

(Contains: Gluten)

Not included in your delivery

¼ unit

Groentebouillonblokje

1 tablespoon

Olijfolie

to taste

Peper en zout

Nutrition Values

/ per serving

Energy (kJ)2439 kJ

Calories583 kcal

Fat25 g

Saturated Fat10 g

Carbohydrate66 g

Sugar0 g

Dietary Fiber6 g

Protein30 g

Salt0 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Snijd de ingrediënten

1

Verwarm de oven voor op 210 graden. Snipper de ui en snijd of pers de knoflook fijn. Verwijder de zaadlijsten van de rode peper en snijd fijn. Snijd de paprika klein, de tomaat in blokjes en de krulpeterselie fijn.

2

Verhit de olijfolie in een wok of hapjespan met deksel en fruit de ui, knoflook en rode peper 2 minuten op laag vuur. Voeg de paprika, tomaten en de helft van de krulpeterselie toe. Voeg 30 ml water per persoon toe en verkruimel het groentebouillonblokje boven de pan. Breng al roerende aan de kook, dek de pan af en laat 5 minuten zachtjes koken. Breng op smaak met peper en zout.

Breek de eieren in de pan

3

Maak ruimte in de wok of hapjespan voor de eieren en breek de eieren hierin. Bestrooi de eieren met peper en zout. Dek de pan af en laat de eieren in 10 minuten stollen. Verdeel halverwege de geitenkaas in stukjes over het geheel en haal de laatste 4 minuten de deksel van de pan. Zet het vuur dan iets hoger en laat overtollig vocht verdampen.

4

Bak ondertussen de speltbaguette 5 – 7 minuten in de voorverwarmde oven of tot de baguette goudbruin kleurt.

Garneer met peterselie en serveer met de baquette

5

Verdeel het gerecht over de borden. Garneer met de overige krulpeterselie en serveer met de speltbaguette.

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