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Šakšuka z lečo, jogurtom in praženimi mandlji

Šakšuka z lečo, jogurtom in praženimi mandlji
Zabeležil uporabnik @hokkaido | 0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 620 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 690 kcal
35% DV
Skupne maščobe 34.0g
52% DV
Skupni ogljikovi hidrati 52.0g
17% DV
Beljakovine 39.0g
78% DV

O tem

Nasitna skleda leče, dušene s paradižnikom, z nežno kuhanimi jajci, prelivom iz hladnega jogurta in hrustljavimi mandlji. Uravnotežena jed, bogata z beljakovinami, združuje slane, rahlo kiselkaste in oreškaste okuse.

Sestavine

Shakshuka z lečo z jogurtom in praženimi mandlji

Uvod


Ta jed prevzame neposrednost shakshuke in ji doda nasitnost leče, ki omaki prispeva globlji, bolj zemeljski značaj. Jogurt jed zaostri in osveži, mandlji pa dodajo končno, natančno hrustljavost. To je premišljeno sestavljena skleda topline, kislosti in bogatosti, zasnovana tako, da deluje celovito brez odvečnosti.

Osnovne informacije o receptu


  • Kategorija jedi: Slana skleda

  • Kuhinja ali izvor: po navdihu Sredozemlja

  • Vrsta obroka: Glavna jed

  • Količina: 2 porciji

  • Velikost porcije: 310 g

  • Čas priprave: 15 minut

  • Čas kuhanja: 25 minut

  • Skupni čas: 40 minut

  • Zahtevnost: Srednja


    • Oprema


  • Srednje velika kozica

  • 24 cm ponev za sotiranje s pokrovom

  • Majhna ponev

  • Posoda za mešanje

  • Žlica


    • Sestavine


    Osnova iz leče in paradižnika


  • 220 g kuhane leče

  • 240 g paradižnika, drobno sesekljanega


    • Jajca in zaključek


  • 120 g jajc, 2 veliki jajci

  • 80 g jogurta

  • 20 g mandljev, grobo sesekljanih


    • Postopek


  • 1. Sesekljan paradižnik dajte v ponev za sotiranje na srednji ogenj in kuhajte 8 do 10 minut, občasno premešajte, dokler ne razpade v rahlo, sijočo omako in izgubi surov priokus.

  • 2. Dodajte kuhano lečo in kuhajte še 4 do 5 minut, nežno mešajte, dokler zmes ni gosta, povezana in rahlo brbota. Omaka mora ostati povezana, ne da bi postala suha.

  • 3. V mešanici leče naredite dve plitvi vdolbinici. Vanje ubijte jajci, ponev pokrijte in na nizkem ognju kuhajte 5 do 7 minut, dokler beljaka ravno ne zakrkneta, rumenjaka pa ostaneta mehka, vendar ne več prosojna.

  • 4. Medtem dajte mandlje v majhno ponev na srednji ogenj in jih pražite 2 do 3 minute, ponev pogosto pretresite, dokler ne zadišijo in rahlo porjavijo. Takoj jih odstranite, da preprečite grenkobo.

  • 5. Jogurt naložite v skledo in ga z žlico rahlo zmehčajte, da bo gladko ležal pod vročo lečo.

  • 6. Mešanico leče in jajc naložite na jogurt, pri tem pa pazite, da jajca ostanejo cela. Zaključite s praženimi mandlji, enakomerno posutimi po vrhu.


    • Serviranje in postrežba


    Postrezite v plitvih skledah, da jogurt ostane jasno ločen pod lečo. Jajca postavite na sredino in jih ohranite cela, mandlje pa razporedite po vrhu za kontrast. Končna jed naj deluje toplo, kremasto in teksturno uravnoteženo.

    Strokovne opombe


  • Paradižnikova osnova se mora dovolj reducirati, da lahko nosi jajca; preredka omaka bo razredčila jed.

  • Jajca naj ostanejo mehko kuhana, da rumenjaki pri mizi obogatijo lečo.

  • Mandlje pražite le do trenutka, ko zadišijo; barva naj bo svetla in enakomerna, nikoli temna.
    • VegetarijanskaMediteranskaBrez glutenaUravnotežena
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