Daca vrei sa impresionezi la urmatorul brunch sau pur si simplu sa te rasfeti cu o masa plina de gusturi, shakshuka cu naut si feta este exact ceea ce ai nevoie! Inspirata de meniul creativ de mic dejun de la Frudisiac, aceasta reteta combina nautul delicat cu rosiile aromate, ouale ochiuri si branza feta intr-un mix perfect de arome. Si nu te ingrijora, daca nu esti un fan al mancaturilor prea picante, poti ajusta chili-ul cum vrei – mai mult sau mai putin, depinde de tine! E o reteta usor de preparat, care te va face sa te simti ca un chef in propria bucatarie. Hai sa-ti arat cum se face!

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INGREDIENTE (pentru 2 portii)

• 300 grame naut
• 150 grame ceapa rosie
• 2 catei de usturoi
• 15 grame ulei de masline
• 1/2 lingurita chimen
• 1/2 lingurita chilli
• 400 grame rosii in sos tomat
• 4 oua
• 1 lingurita chilli in ulei
• 1 lingurita ulei de masline
• 50 grame feta
• Sare

Inspirata de meniul rafinat de mic dejun de la Frudisiac, am decis sa incerc o varianta de Shakshuka cu naut si feta – o combinatie delicioasa care adauga un strop de prospetime si savoare unui brunch special.

Incepem prin a taia fin ceapa si usturoiul, pe care le calim usor intr-o lingura de ulei de masline. Urmeaza cateva seminte de chimen si chilli, care impreuna cu rosiile in sos de tomate aduc un gust inconfundabil. La capitolul chilli, fiecare isi poate ajusta doza in functie de preferinte – fie ca ii adaugati mai mult pentru un plus de savoare, fie ca renuntati la el complet, daca nu sunteti fani ai preparatelor picante.

Lasam sa fiarba timp de 10 minute, iar apoi adaugam nautul – in cazul in care folositi din conserva, nu uitati sa-l scurgeti si sa-l clatiti bine inainte de a-l adauga. Continuam gatirea timp de inca 10 minute. La final, rasturnam amestecul de naut in doua farfurii adanci, pregatind apoi ouale ochiuri.

Pentru oua, incalzim o tigaie mica, adaugam un strop de ulei de masline si o jumatate de lingurita de chilli in ulei, apoi spargem ouale cu grija, lasandu-le sa se gateasca sub capac. Continuam pana cand le avem pe toate gata.

Pentru o varianta mai sanatoasa, am inlocuit uleiul cu o lingura de apa rece atunci cand am preparat ouale – rezultatul este la fel de gustos si mult mai usor!

Asezam ouale ochiuri deasupra nautului, presaram putin chili (dupa gust) si branza feta sfaramata, iar alaturi, nu pot lipsi felii crocante de paine prajita.

Detaliile video ale retetei:

Daca v-a placut reteta de Shakshuka cu naut si feta, va invit sa incercati si:

English version

Shakshuka with Chickpeas and Feta

If you want to impress at your next brunch or simply treat yourself to a meal full of flavors, shakshuka with chickpeas and feta is exactly what you need! Inspired by the creative breakfast menu at Frudisiac, this recipe combines delicate chickpeas with aromatic tomatoes, fried eggs, and feta cheese in a perfect mix of flavors. And don’t worry, if you’re not a fan of spicy food, you can adjust the chili to your liking – more or less, it’s up to you! It’s an easy recipe to make that will make you feel like a chef in your own kitchen. Let me show you how it’s done!

INGREDIENTS (for 2 servings)

• 300g chickpeas
• 150g red onion
• 2 garlic cloves
• 15g olive oil
• ½ tsp cumin
• ½ tsp chili
• 400g tomatoes in tomato sauce
• 4 eggs
• 1 tsp chili oil
• 1 tsp olive oil
• 50g feta cheese
• Salt

Inspired by the refined breakfast menu at Frudisiac, I decided to try a version of shakshuka with chickpeas and feta – a delicious combination that adds a touch of freshness and flavor to a special brunch.

We start by finely chopping the onion and garlic, which we sauté lightly in a tablespoon of olive oil. Next, add some cumin seeds and chili, which, together with the tomatoes in tomato sauce, bring an unmistakable taste. When it comes to chili, everyone can adjust the amount to their liking – whether you add more for extra flavor or skip it altogether if you’re not a fan of spicy dishes.

Let it simmer for 10 minutes, then add the chickpeas. If you’re using canned chickpeas, don’t forget to drain and rinse them well before adding them. Continue cooking for another 10 minutes. In the end, transfer the chickpea mixture to two deep plates and prepare the fried eggs.

For the eggs, heat a small pan, add a splash of olive oil, and half a teaspoon of chili oil, then carefully crack the eggs, letting them cook under a lid. Continue until all the eggs are ready.

For a healthier alternative, I replaced the oil with a tablespoon of cold water when preparing the eggs – the result is just as tasty and much lighter!

Place the fried eggs on top of the chickpeas, sprinkle a little chili (to taste), crumble the feta cheese, and serve with crunchy toasted bread slices on the side.

If you enjoyed the Shakshuka recipe with chickpeas and feta, I invite you to try: Creamy Spinach with Sunny Side up Eggs, Arrabbiata Eggs or a Ricotta Turkish Eggs.

ENJOY OUR RIDE!

• Mousse de avocado cu ricotta si oua
• Tava rustica cu cartofi, carnati si ochiuri cu telemea
• Pasta de sunca
• Ciorba taraneasca de perisoare
• Pate de ciuperci