DinnerBooks
Shakshuka with Salsiccia

Shakshuka with Salsiccia

Cooking Time45 m
Ingredients19
DifficultyMedium
0
0
Idun Nilsson
Tonight you can set up a shakshuka with a little extra sting. Paprika, tomato and spices get boiled together with salsiccia until the kitchen smells warm and good. Make small pits in the pot to the end, break down the eggs and let them sink in and get just right fast. Serve with rice and some parsley at the top.

Ingredients

4 servings
  • Step: 1
    2 st yellow bulbs
  • Step: 2
    1 st garlic divide
  • Step: 3
    300 g salsiccia
  • Step: 4
    1 st red pepper
  • Step: 5
    1 st green paprika
  • Step: 6
    1 msk olive oil
  • Step: 7
    1 1/2 tsk spiskummin
  • Step: 8
    1 krm turmeric
  • Step: 9
    1 tsk paprika powder
  • Step: 10
    1 tsk salt
  • Step: 11
    2 msk chilli sauce
  • Step: 12
    2 st tomatoes crushed (a 390 g)
  • Step: 13
    1 dl water
  • Step: 14
    salt
  • Step: 15
    pepper
  • Step: 16
    4 st eggs
  • Step: 17
    4 port rice
  • Step: 18
    1/2 st fresh parsley (a 20 g)
  • Step: 19
    65 g fresh spinach or baby spent

Instructions

  • Step: 1
    Shakshuka: Scale and hack onions and garlic. Cut the sausage in thin slices.
  • Step: 2
    Divide, core out and cut the peppers into small dice
  • Step: 3
    Fresh onion hack and sausage in the olive oil in a pot.
  • Step: 4
    Ris: Cook the rice as directed on the packaging.
  • Step: 5
    Shakshuka: Add peppers and spices to the onion grass, milling another 3 minutes. Pipe down chili sauce, tomato crush and water. Sound about 5 minutes and taste with salt and pepper.
  • Step: 6
    Make four holes with the fry in the pot. Crack an egg in each, seven additional about 10 minutes under the lid or until the eggs are ready.
  • Step: 7
    For serving: Hack the parsley. Serve shakshukan with parsley, rice and spinach.

Näring

Calories556kcal
Carbohydrates64g
Fat21g
Protein25g
Serving Size4serving

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