Recipe Keeper - Shakshuka met sperzieboontjes

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Shakshuka met sperzieboontjes

Hoofdgerecht • Ei, Groente, Saus

Source: Appetijt - L. Van den Bos

Serving size:

Prep time:

Cook time:

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Ingredients

ui
knoflook
tomaten
olijfolie
rode paprika
fijne sperziebonen
tomato frito (Heinz)
komijn
za'atar
Shakshaku kruiden van Verstegen (vegan)
grof zeezout
eieren

Directions

Ui en knoflook versnipperen.
Tomaten pellen, in vier snijden en van zaadlijsten ontdoen.
Sperziebonen schoonmaken, blancheren en met koud water spoelen.
Paprika met een dunschiller schillen, van zaadlijst ontdoen en in reepjes snijden.
Olie verhitten en hierin de versnipperde ui, knoflook en tomaten stoven.
Voeg zout, kruiden en specerijen toe en laat onder deksel (ik gebruik een gietijzeren tajine van Le Creuset).
Voeg na 10 minuten, als de tomaten "gesmolten" zijn een klein beetje tomato frito, sperziebonen en paprika toe.
Laat nog 15 à 20 minuten onder deksel smoren.
Maak zoveel kuiltjes in het stoofgerecht als je eieren hebt.
Breek de eieren in de kuiltjes en laat onder deksel verder smoren tot het eiwit gestold is.
Serveer met stokbrood of plat panbrood.

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