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Shakshuka od leće s jogurtom i tostiranim bademima

Shakshuka od leće s jogurtom i tostiranim bademima
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Nutritivne vrijednosti

Po porciji od 620 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 690 kcal
35% DV
Ukupne masti 34.0g
52% DV
Ukupni ugljikohidrati 52.0g
17% DV
Proteini 39.0g
78% DV

O proizvodu

Zasitna shakshuka od leće kuha se s rajčicama i poslužuje s nježno kuhanim jajima, preljevom od jogurta i hrskavim bademima. Uravnoteženo jelo bogato proteinima spaja slane, blago kisele i orašaste okuse.

Sastojci

Shakshuka od leće s jogurtom i tostiranim bademima

Uvod


Ovo jelo preuzima izravnost shakshuke i daje joj zasitnost leće, koja umaku daje dublji, zemljaniji karakter. Jogurt pojačava i hladi tanjur, dok bademi donose završnu, preciznu hrskavost. To je skladno složena zdjela topline, kiselosti i punoće, osmišljena da djeluje cjelovito bez suvišnosti.

Osnovne informacije o receptu


  • Kategorija jela: Slana zdjela

  • Kuhinja ili podrijetlo: Nadahnuto Mediteranom

  • Vrsta obroka: Glavno jelo

  • Prinos: 2 porcije

  • Veličina porcije: 310 g

  • Vrijeme pripreme: 15 minuta

  • Vrijeme kuhanja: 25 minuta

  • Ukupno vrijeme: 40 minuta

  • Težina: Srednje zahtjevno


    • Oprema


  • Srednje veliki lonac

  • Tava za pirjanje od 24 cm s poklopcem

  • Mala tava

  • Zdjela za miješanje

  • Žlica


    • Sastojci


    Baza od leće i rajčice


  • 220 g kuhane leće

  • 240 g rajčica, sitno nasjeckanih


    • Jaja i završetak


  • 120 g jaja, 2 velika jaja

  • 80 g jogurta

  • 20 g badema, grubo nasjeckanih


    • Postupak


  • 1. Stavite nasjeckane rajčice u tavu za pirjanje na srednje jakoj vatri i kuhajte 8 do 10 minuta, povremeno miješajući, dok se ne raspadnu u rijedak, sjajan umak i ne izgube sirovu notu.

  • 2. Dodajte kuhanu leću i nastavite kuhati 4 do 5 minuta, lagano miješajući, dok smjesa ne postane gusta, povezana i lagano krčka. Umak treba ostati kompaktan, a da ne postane suh.

  • 3. Napravite dvije plitke udubine u smjesi od leće. Razbijte jaja u udubine, poklopite tavu i kuhajte na laganoj vatri 5 do 7 minuta, dok se bjelanjci tek ne stisnu, a žumanjci ostanu mekani, ali više ne budu prozirni.

  • 4. U međuvremenu stavite bademe u malu tavu na srednje jaku vatru i tostirajte 2 do 3 minute, često protresajući tavu, dok ne zamirišu i lagano ne poprime boju. Odmah ih maknite kako ne bi postali gorki.

  • 5. Stavite jogurt žlicom u zdjelu i lagano ga razradite žlicom kako bi se glatko rasporedio ispod vruće leće.

  • 6. Prebacite smjesu od leće i jaja preko jogurta, pazeći da jaja ostanu cijela. Završite ravnomjerno posipanim tostiranim bademima po površini.


    • Serviranje i posluživanje


    Poslužite u plitkim zdjelama kako bi jogurt ostao jasno odvojen ispod leće. Jaja postavite u sredinu i ostavite ih cijelima, a bademe rasporedite po vrhu radi kontrasta. Završni tanjur treba djelovati toplo, kremasto i teksturalno zaokruženo.

    Profesionalne napomene


  • Baza od rajčice mora se dovoljno reducirati da može nositi jaja; rijedak umak razvodnit će jelo.

  • Jaja neka ostanu mekano kuhana kako bi žumanjci obogatili leću pri posluživanju.

  • Tostirajte bademe samo dok ne zamirišu; boja treba biti blijeda i ujednačena, nikako tamna.
    • VegetarijanskaMediteranskaBez glutenaUravnotežena
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