Shakshuka (Sabine style)
Zubereitung
Olivenöl in einer Pfanne erhitzen. Zwiebel, Knoblauch und Paprikawürfel unter Rühren ca. 5 Minuten glasig dünsten. Tomaten, Tomatenmark und Gewürze zugeben und ca. 10 Minuten offen köcheln lassen.
Jetzt mit einem Esslöffel 4 Mulden für die Eier in die Tomatenmasse drücken und jeweils ein Ei hineinschlagen. Deckel auflegen und ca. 5 Minuten weiter köcheln lassen. Das Ei soll innen noch leicht flüssig sein. Kräuter nach Geschmack darüber streuen und servieren.
Dazu passt Weißbrot oder Pita, um die leckere Soße aufzusaugen.
Tipps: Mit einem israelischen oder grünem Salat wird aus dem Snack ein leichtes Gericht. Nach Geschmack Chorizo, Tofu oder Feta dazugeben.
Man kann die Tomatensoße auch in 4 feuerfeste Förmchen geben, dann je ein Ei dazugeben und im Ofen backen, bis das Ei gestockt ist.Zutaten
für Jetzt mit einem Esslöffel 4 Mulden für die Eier in die Tomatenmasse drücken und jeweils ein Ei hineinschlagen. Deckel auflegen und ca. 5 Minuten weiter köcheln lassen. Das Ei soll innen noch leicht flüssig sein. Kräuter nach Geschmack darüber streuen und servieren.
Dazu passt Weißbrot oder Pita, um die leckere Soße aufzusaugen.
Tipps: Mit einem israelischen oder grünem Salat wird aus dem Snack ein leichtes Gericht. Nach Geschmack Chorizo, Tofu oder Feta dazugeben.
| 3 EL | Olivenöl |
| 1 m.-große | Zwiebel(n), gehackte |
| 1 Zehe/n | Knoblauch, gehackte, nach Belieben |
| 1 | Paprikaschote(n), gewürfelte |
| 5 | Tomate(n), reife, gewürfelte, oder eine Dose Tomaten |
| 2 EL | Tomatenmark |
| 1 TL, gestr. | Kreuzkümmel |
| 1 TL, gestr. | Paprikapulver, edelsüßes |
| 1 TL, gestr. | Salz |
| n. B. | Chilipulver, Cayennepfeffer oder Pfeffer nach Geschmack |
| 4 | Ei(er) |
| n. B. | Koriandergrün oder glatte Petersilie |
Bessie's Cilantro Salmon
1 lb. salmon
1 or 2 bunches of cilantro washed and chopped
1/2 cup mayo
1 Tbsp. lemon
1 Tbsp. olive oil
3 cloves garlic
1. Mix the mayo, lemon, oil and garlic together in a medium sized bowl. Chop the cilantro and add it to the mayo mixture.
2. Clean and dry the salmon and place in a baking dish. Spoon the cilantro mixture on top of the salmon to cover it like a blanket.
3. Bake at 375 degrees for 25 minutes. Broil for 5 minutes more.
Giada De Laurentiis Salmon Baked in Foil
4 (5 oz. each) salmon fillets
2 tsp. olive oil plus 2 Tbsp. oil (for the vegitalbe spice mixture)
salt and fresh ground pepper
3 tomatoes, chopped or 1 14 oz. can chopped tomatoes, drained
2 chopped shallots (or onions)
2 Tbsp. fresh lemon juice
1 tsp. dried oregano
1 tsp. dried thyme
1. Preheat oven to 400 degrees F.
2, Sprinkle salmon with the 2 tsp olive oil, salt, and pepper. Stir the tomatoes, shallots or onions, 2 Tbsp of oil, lemon jice, oregano, thyme, salt and pepper in a medium bowl to blend.
3. Place a salmon fillet, oiled side down, on top of a sheet of foil. Wrap the ends of the foil to form a spiral shape. spoon the tomato mixture over the salmon. Fold the side of the foil over the fish and tomato mixture, covering, completely seal the packets of foil closed. Place the foil packet on a heavy baking sheet Repeat until all of the salmon fillets have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large spatula, transfer the foil packets to plates and serve.
1 lb. salmon
1 or 2 bunches of cilantro washed and chopped
1/2 cup mayo
1 Tbsp. lemon
1 Tbsp. olive oil
3 cloves garlic
1. Mix the mayo, lemon, oil and garlic together in a medium sized bowl. Chop the cilantro and add it to the mayo mixture.
2. Clean and dry the salmon and place in a baking dish. Spoon the cilantro mixture on top of the salmon to cover it like a blanket.
3. Bake at 375 degrees for 25 minutes. Broil for 5 minutes more.
Zhoug! (Spicy Cilantro Sauce)
- Author:
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 1/4 cups 1x
- Category: Condiment
- Method: Blended
- Cuisine: Middle Eastern
Homemade zhoug sauce adds a spicy cilantro kick to any meal! Zhoug is a popular Middle Eastern condiment that’s very easy to make. Recipe yields 1 1/4 cup.
SCALE
INGREDIENTS
- 4 medium cloves garlic, roughly chopped
- 2 packed cups fresh cilantro (about 2 bunches, mostly leaves but skinny stems are ok)
- 4 medium jalapeños, seeds removed but reserved
- 1 teaspoon fine sea salt
- 1 teaspoon ground cardamom
- 3/4 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes, more to taste
- 3/4 cup extra-virgin olive oil
INSTRUCTIONS
- Place the garlic in your food processor and process until the garlic is broken into tiny pieces.
- Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
- While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
- Adjust to taste—for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (1/4 teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce’s flavor transforms with time, so if it’s too spicy or you just don’t love it right off the bat, let it chill in the fridge and try it again in an hour.
Giada De Laurentiis Salmon Baked in Foil
4 (5 oz. each) salmon fillets
2 tsp. olive oil plus 2 Tbsp. oil (for the vegitalbe spice mixture)
salt and fresh ground pepper
3 tomatoes, chopped or 1 14 oz. can chopped tomatoes, drained
2 chopped shallots (or onions)
2 Tbsp. fresh lemon juice
1 tsp. dried oregano
1 tsp. dried thyme
1. Preheat oven to 400 degrees F.
2, Sprinkle salmon with the 2 tsp olive oil, salt, and pepper. Stir the tomatoes, shallots or onions, 2 Tbsp of oil, lemon jice, oregano, thyme, salt and pepper in a medium bowl to blend.
3. Place a salmon fillet, oiled side down, on top of a sheet of foil. Wrap the ends of the foil to form a spiral shape. spoon the tomato mixture over the salmon. Fold the side of the foil over the fish and tomato mixture, covering, completely seal the packets of foil closed. Place the foil packet on a heavy baking sheet Repeat until all of the salmon fillets have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large spatula, transfer the foil packets to plates and serve.
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