Fiesta mexicana de week-end? Desigur! Ziua buna de dimineata se cunoaste … si de ce sa nu o incepem cu aromele picante ale Mexicului intr-o tigaie calda cu legume si oua de prepelita.

Asa cum v-am obisnuit, pentru retetele noastre #alegemlocal, ori de cate ori putem. Am ales oua proaspete de la Prepelitele lui Dan. Sosul de ardei copti si rosii l-am realizat in vara cu legume proaspete din gradina si l-am conservat, insa el se poate realiza si iarna, dar cu legume din supermarket.

INGREDIENTE / INGREDIENTS

(pentru 2 portii / for 2 servings)

• 2 ardei kapia copti / 2 red pepper baked
• 4 rosii / 4 tomatoes
• 3 linguri ulei de masline / 3 tablespoons olive oil
• Sare / Salt
• 1 lingurita zahar / 1 teaspoon sugar
• Oregano / Oregano
• Cimbru / Thyme
• Chimen / Caraway
• 3 catei de usturoi / 3 garlic cloves
• Fulgi de chilli / Chilli flakes
• 16 oua de prepelita / 16 quail eggs
• 1 avocado / 1 avocado
• 1 lingurita suc de lamaie / 1 teaspoon lemon juice
• Ceapa verde / Green onion

Pentru sos, curatam ardeii copti si ii taiem in cubulete mici. Incingem 2 linguri ulei de masline si adaugam ardeiul copt. Lasam la foc mediu spre mare timp de 1 minut apoi adaugam rosiile decojite si taiate in cubulete mici. Continuam sa gatim timp de 3 minute si adaugam zaharul, sare, oregano, cimbru, chimen si 2 catei de usturoi zdrobiti. Condimentele le adaugam dupa gustul fiecaruia. Mai gatim 2-3 minute amestecand in mod constant.

Impartim amestecul de mai sus in 2 tigai ceramice si facem mici adancituri cu o lingurita. In fiecare adancitura spargem cate un ou. Introducem tigaile in cuptorul incins la 170 grade Celsius timp de 5 – 7 minute pana cand ouale sunt gata. In cazul in care va grabiti puteti sa folositi o tigaie normala si sa pregatiti ouale pe aragaz sub capac.

Presaram shakshuka cu ceapa verde taiata marunt, avocado, tortillas sau paine prajita, dupa plac.

English version:

Mexican Shakshuka with quail eggs

Mexican weekend party? Of course! Why should not start a perfect day with the spicy aromas of Mexico in a hot pan with vegetables and quail eggs?

As usual, #chooselocal for our recipes, whenever we can. And I choose fresh eggs from Prepelitele lui Dan. I made the baked and red pepper sauce in the summer with fresh vegetables from the garden and I preserved it, but it can also be made fresh with vegetables from the supermarket.

For the sauce, peel the baked peppers and cut them into small cubes. Heat 2 tablespoons olive oil and add the baked pepper. Leave on medium to high heat for 1 minute then add the peeled tomatoes and cut into small cubes. Continue to cook for 3 minutes and add sugar, salt, oregano, thyme, cumin and 2 cloves of crushed garlic. Add the spices according to everyone’s taste. Cook for another 2-3 minutes, stirring constantly.

Divide the above mixture into 2 ceramic pans and make small holes with a teaspoon. In each hole break an egg. Put the pans in the oven heated to 170 degrees Celsius for 5-7 minutes until the eggs are cooked. If you are in a hurry, you can use a normal pan and prepare eggs on the stove under the lid.

Sprinkle shakshuka with finely chopped green onions, avocado, tortillas or toast, as desired.

ENJOY OUR RIDE!