Shakshuka Big Breakfast. Along the way, Alton talks through preserved lemons and homemade harissa. Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs.
Given its versatility, it's easy to see why.
It's quick; it's simple; it's easy to scale up or down; and it works for breakfast, brunch, lunch, dinner, or a midnight.
Though it's North African in origin, these days shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal US.
Kamu dapat memasak Shakshuka Big Breakfast menggunakan 25 bahan dan 4 langkah. Simak cara membuat Shakshuka Big Breakfast secara praktis.
Bahan-bahan membuat Shakshuka Big Breakfast :
- Shakshuka.
- 3 tomat merah potong kecil2.
- 1/2 bawang bombai potong kotak.
- 1 sdt bawang putih cincang.
- Sedikit Indian Curry Powder, thyme (resep asli jinten, ketumbar).
- Sedikit paprika bubuk /saus tomat spy warna lebih menarik.
- Secukupnya garam & gula.
- 3 telur.
- Secukupnya lada hitam.
- Secukupnya keju cheddar orange (optional).
- Potato Wedges.
- 3 kentang ukuran sedang.
- Minyak goreng.
- Secukupnya garam.
- Corn & carrot.
- 1 batang wortel potong kotak.
- 1/2 batang jagung pipil.
- Secukupnya air untuk merebus.
- 1/2 bawang bombai potong kotak kecil.
- 1 sdm minyak goreng.
- 10 gr butter.
- Secukupnya garam & lada hitam.
- Sosis.
- 3 batang sosis black pepper.
- Minyak goreng.
Given its versatility, it's easy to see why. It's quick; it's simple; it's easy to scale up or down; and it works for breakfast, brunch, lunch, dinner, or a midnight. SHAKSHUKA is the best meal for breakfast. Salt - pepper - paprika - ginger - cilantro - cumin - garlic powder.
Instruksi membuat Shakshuka Big Breakfast
- Kentang cuci bersih kulitnya, potong wedges, cuci untuk menghilangkan tepung (starch), keringkan, goreng dengan minyak panas hingga mulai kecoklatan, angkat dan dinginkan. Goreng sosis dengan api kecil, angkat dan tiriskan. Setelah kentang dingin, goreng kembali dengan minyak panas hingga kecoklatan, tiriskan dan aduk dengan garam..
- Sementara itu rebus wortel dan jagung bersamaan hingga wortel empuk, angkat dan tiriskan. Tumis bawang bombai dengan minyak goreng hingga mulai layu, masukan rebusan wortel dan jagung, kaldu ayam, garam, lada, butter aduk rata masak sebentar angkat dan sisihkan..
- Tomat potong sedikit kulitnya supaya mudah untuk dikupas, direndam air panas dulu, kupas baru dipotong. Siapkan pan, tumis bawang bombai hingga harum, masukan bawang putih dan saya tambahkan sisa ujung sosis dipotong2 kecil, setelah harum, masukan potongan tomat, masak hingga tomat agak lembek, masukan garam dan gula, tes rasa. Buat 3 lubang, masukan sedikit minyak masukan telur di masing2 lubang, sebarkan potongan keju dan lada hitam, tutup hingga telur matang dan keju lumer..
- Ambil 1 bagian telur, beri topping sedikit pasley bubuk. Kemudian tata sosis, kentang, tumisan jagung wortel, siap dihidangkan dengan saus sambal..
There are dozens of ways of cooking eggs, but Shakshuka is undoubtedly one of the best and most popular ones. It's a staple of many countries all around the world. Wikipedia says that it's enjoyed in Tunisia, Libya, Algeria, Morocco, Egypt, and Israel. I always thought that Shakshuka was born in Israel, but it seems that these eggs in tomato sauce were simply introduced by Jews, but not. Stir in the olive oil, garlic, onion and salt.