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Šakšuka sa sočivom, jogurtom i prženim bademima

Šakšuka sa sočivom, jogurtom i prženim bademima
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Nutritivne vrednosti

Po porciji od 620 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

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

O proizvodu

Obilna šakšuka od sočiva dinstanog s paradajzom, sa nežno kuvanim jajima, prelivom od jogurta i hrskavim bademima. Uravnoteženo jelo bogato proteinima, sa slanim, osvežavajućim i orašastim ukusima.

Sastojci

Šakšuka sa sočivom, jogurtom i tostiranim bademima

Uvod


Ovo jelo preuzima neposrednost šakšuke i daje joj punoću sočiva, koje sosu daje dublju, zemljaniju notu. Jogurt unosi oštrinu i svežinu, dok bademi donose završnu, preciznu hrskavost. Ovo je skladno složena činija topline, kiselosti i punoće, osmišljena da deluje zaokruženo bez suvišnosti.

Osnovne informacije o receptu


  • Kategorija jela: Slana činija

  • Kuhinja ili poreklo: Inspirisano mediteranskom kuhinjom

  • Vrsta obroka: Glavno jelo

  • Prinos: 2 porcije

  • Veličina porcije: 310 g

  • Vreme pripreme: 15 minuta

  • Vreme kuvanja: 25 minuta

  • Ukupno vreme: 40 minuta

  • Težina: Srednje zahtevno


    • Oprema


  • Šerpa srednje veličine

  • Tiganj za sotiranje od 24 cm sa poklopcem

  • Mali tiganj

  • Posuda za mešanje

  • Kašika


    • Sastojci


    Osnova od sočiva i paradajza


  • 220 g kuvanog sočiva

  • 240 g paradajza, sitno iseckanog


    • Jaja i završnica


  • 120 g jaja, 2 velika jaja

  • 80 g jogurta

  • 20 g badema, krupno seckanih


    • Priprema


  • 1. Stavite iseckani paradajz u tiganj za sotiranje na srednju temperaturu i kuvajte 8 do 10 minuta, povremeno mešajući, dok se ne raspadne u redak, sjajan sos i ne izgubi sirovu notu.

  • 2. Dodajte kuvano sočivo i nastavite da kuvate 4 do 5 minuta, lagano mešajući, dok smesa ne postane gusta, povezana i blago krčka. Sos treba da ostane kompaktan, a da se ne isuši.

  • 3. Napravite dva plitka udubljenja u smesi od sočiva. Razbijte jaja u udubljenja, poklopite tiganj i kuvajte na tihoj vatri 5 do 7 minuta, dok se belanca tek ne stegnu, a žumanca ostanu mekana, ali više ne budu prozirna.

  • 4. U međuvremenu stavite bademe u mali tiganj na srednju temperaturu i tostirajte 2 do 3 minuta, često protresajući tiganj, dok ne zamirišu i blago ne porumene. Odmah ih sklonite da ne bi postali gorki.

  • 5. Stavite jogurt kašikom u činiju i malo ga razradite kašikom kako bi se ravnomerno rasporedio ispod toplog sočiva.

  • 6. Prebacite smesu od sočiva i jaja preko jogurta, pazeći da jaja ostanu cela. Završite tako što ćete ravnomerno posuti tostirane bademe po površini.


    • Serviranje i prezentacija


    Poslužite u plitkim činijama kako bi jogurt ostao jasno odvojen ispod sočiva. Jaja postavite u sredinu i ostavite ih cela, a bademe rasporedite odozgo radi kontrasta. Završni tanjir treba da deluje toplo, kremasto i teksturalno zaokruženo.

    Profesionalne napomene


  • Osnova od paradajza mora dovoljno da se ukuva kako bi mogla da nosi jaja; redak sos će razvodniti jelo.

  • Ostavite jaja mekano kuvana kako bi žumanca obogatila sočivo prilikom serviranja.

  • Tostirajte bademe samo dok ne zamirišu; boja treba da bude svetla i ujednačena, nikako tamna.
    • VegetarijanskaMediteranskaBez glutenaUravnotežena
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