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Linseshakshuka med yoghurt og ristede mandler

Linseshakshuka med yoghurt og ristede mandler
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Næringsindhold

Pr. portion på 620 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 690 kcal
35% DV
Fedt i alt 34.0g
52% DV
Kulhydrat i alt 52.0g
17% DV
Protein 39.0g
78% DV

Om

En mættende skål med linser simret med tomater og toppet med blødt tilberedte æg, afsluttet med kølig yoghurt og sprøde mandler. Det er en velafbalanceret, proteinrig ret med fyldige, syrlige og nøddeagtige smage.

Ingredienser

Linse-shakshuka med yoghurt og ristede mandler

Indledning


Denne ret tager shakshukaens ligefremhed og giver den linsernes fylde, som tilfører saucen en dybere, mere jordnær karakter. Yoghurten skærper og køler retten, mens mandlerne giver den afsluttende, præcise sprødhed. Det er en sammensat skål med varme, syre og fylde, skabt til at føles komplet uden overflod.

Grundoplysninger om opskriften


  • Retkategori: Velsmagende skålret

  • Køkken eller oprindelse: Middelhavsinspireret

  • Måltidstype: Hovedret

  • Udbytte: 2 portioner

  • Portionsstørrelse: 310 g

  • Forberedelsestid: 15 minutter

  • Tilberedningstid: 25 minutter

  • Samlet tid: 40 minutter

  • Sværhedsgrad: Middel


    • Udstyr


  • Mellemstor gryde

  • 24 cm sauterpande med låg

  • Lille stegepande

  • Røreskål

  • Ske


    • Ingredienser


    Linse- og tomatbase


  • 220 g kogte linser

  • 240 g tomater, finthakkede


    • Æg og afslutning


  • 120 g æg, 2 store æg

  • 80 g yoghurt

  • 20 g mandler, grofthakkede


    • Fremgangsmåde


  • 1. Kom de hakkede tomater i sauterpanden ved middel varme, og tilbered dem i 8 til 10 minutter under omrøring af og til, indtil de koger ud til en løs, blank sauce og mister deres rå præg.

  • 2. Tilsæt de kogte linser, og fortsæt tilberedningen i 4 til 5 minutter under forsigtig omrøring, indtil blandingen er tyk, samlet og simrer let. Saucen skal hænge sammen uden at blive tør.

  • 3. Lav to lave fordybninger i linseblandingen. Slå æggene ud i fordybningerne, læg låg på panden, og tilbered ved lav varme i 5 til 7 minutter, indtil hviderne netop har sat sig, og blommerne stadig er bløde, men ikke længere gennemsigtige.

  • 4. Imens kommes mandlerne på den lille stegepande ved middel varme og ristes i 2 til 3 minutter, mens panden rystes ofte, indtil de dufter og har fået let farve. Tag dem straks af for at undgå bitterhed.

  • 5. Kom yoghurten i en skål, og rør den let med en ske, så den bliver en smidig bund under de varme linser.

  • 6. Løft linse- og æggeblandingen over på yoghurten, og hold æggene intakte. Afslut med de ristede mandler jævnt fordelt over overfladen.


    • Anretning og servering


    Server i lave skåle, så yoghurten forbliver tydeligt adskilt under linserne. Anret æggene centreret og intakte, med mandlerne fordelt over toppen for kontrast. Den færdige tallerken skal fremstå varm, cremet og teksturmæssigt fuldendt.

    Faglige noter


  • Tomatbasen skal reduceres nok til at kunne bære æggene; en løs sauce vil udvande retten.

  • Hold æggene blødt tilberedte, så blommerne beriger linserne ved bordet.

  • Rist kun mandlerne, til de dufter; farven skal være lys og jævn, aldrig mørk.
    • VegetariskMiddelhavsdiætGlutenfriBalanceret
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