514 g CO2 (-68%1)
Shakshuka is part of the local cuisine in North Africa and Israel. It is gaining increasing popularity among Swiss people which comes as no surprise since the delicious taste of the chunky tomato sauce and its’ poached eggs begs for more. Enjoy this tasty dish for brunch or, alternatively, as a quick lunch or dinner to spoil your taste buds with! Suitable as an all year round climate friendly recipe.
Ingredients for 4 servings
|480g||Borlotti beans, canned|
|1200g||tomatoes, chopped, canned|
|1 tbsp (15ml)||olive oil|
|1 tsp||fennel seeds|
|1 tsp||cumin, ground|
Percent Daily Value (DV)
1. Heat oil in a large frying pan, gradually add chopped onions, crushed garlic, herbs (fennel seeds, ground cumin and bay leaves) and Harissa, cook until softened.
2. Stir in Borlotti beans and chopped tomatoes, cook for 15-20 min. at medium to high heat, stirring occasionally, until the sauce has thickened. Season with salt and pepper.
3. Add eggs on top and leave to simmer for 6 minutes until the egg whites are firm, leave the egg yolks still a bit runny.
4. Serve with chopped corander and warm bread.
- in comparison to the average conventional meal: https://eaternity.org/meals/