Рецепт для воскресного завтрака: шакшука из перепелиных яиц с печеными перцами и сливочным сыром
Одно из самых популярных блюд для завтрака в Израиле — шакшука — уверенно потеснила привычные варианты — глазунью и омлет. Теперь увидеть яичницу, утопающую в аппетитном томатно-овощном соусе, можно практически во всех ресторанах нашей страны. Как ее готовят в заведении Матильды Шнуровой «Кококо», рассказывает шеф-повар Игорь Гришечкин.
Ингредиенты (на 4 порции):
Перепелиные яйца — 20 шт.
Оливковое масло — 60 г
Лук репчатый — 40 г
Томаты черри — 480 г
Болгарский перец — 2 шт.
Сахар — 40 г
Соль — 8 г
Сливочный сыр — 120 г
Чеснок — 8 г
Петрушка — 16 г
Укроп — 8 г
Зеленый лук — 8 г
Кинза — 4 г
Масло аджики — 16 г
Масло кинзы — 8 г
Булочка с томатами и зеленью — 4 шт.
Приготовление:
1. Болгарский перец запечь в духовке до мягкости, около 15 минут. Противень достать, накрыть фольгой, дать остыть. Измельчить в блендере до однородной консистенции.
2. В сковороде разогреть оливковое масло, добавить нарезанный кубиком репчатый лук. Слегка поджарить без потери цвета, добавить рубленый чеснок. Немного прогреть, чтобы чеснок не потемнел, добавить разрезанные пополам томаты черри без кожи. Припустить томаты до полуготовности. Добавить массу из печеных перцев, прогреть и затем добавить рубленую петрушку, посолить.
3. Сверху на соус выложить 3-4 кусочка сливочного сыра, далее вылить перепелиные яйца, заранее разбитые в миску. Следить, чтобы сильно не кипело. Держать на огне до того момента, когда схватятся белки, а желтки останутся сырыми.
4. На готовую яичницу капнуть маслом аджики и кинзы, украсить укропом, кольцами зеленого лука и кинзой.
5. Подавать с теплой булочкой с томатами.
Приятного аппетита!
По материалам: ru.hellomagazine.com
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