Shakshuka with Chicken Liver
1.0 Unit(s)
9" White Baguette
2.0 Unit(s)
Eggs
10.0 grams
Red Onion
3.0 grams
Garlic
0.5 grams
Cumin Powder
0.5 grams
Chili flakes
0.5 grams
Coriander Powder
0.5 grams
Sweet Paprika
40.0 grams
Peeled Tomatoes
50.0 grams
Chicken Liver
- Time : 30.0 mins |
- Calories: 436.0 kcal |
- Protein : 26.0 g |
- Fat : 17.0 g |
- Carb. : 44.0 g
Your Pantry Essentials
A pan
Your preferred cooking oil
Salt and Pepper.
Your preferred cooking oil
Salt and Pepper.
Prepare your Ingredients
Preheat your oven to 180°C.
Red Onion: peel and slice fine
Garlic: peel and mince
Chicken Liver: cut into small cubes.
Red Onion: peel and slice fine
Garlic: peel and mince
Chicken Liver: cut into small cubes.
Sauté Onion, Garlic and Chicken Liver
Heat some oil in a pan. Once the pan is hot enough, start sautéing the onions and garlic. Once they translucent, sauté the chicken liver and spices (cumin powder, coriander powder, chili flakes, sweet paprika). Sauté for 2-3 minutes.
Add the peeled tomatoes and then allow the mixture to cook for 10 minutes on a gentle simmer. Check the seasoning.
Add the peeled tomatoes and then allow the mixture to cook for 10 minutes on a gentle simmer. Check the seasoning.
Put in a Casserole
Put the chicken liver mixture into a casserole. Crack the egg(s) on top of it. Bake in the oven for around 10 minutes or until the egg is cooked to your liking.
Alternatively if do not have an oven, crack the egg(s) over the same pan with the chicken liver mixture. Simply cover the pan and let eggs cooks for around 10 minutes on a gentle heat.
Once cooked, warm the baguette and serve with the shakshuka.
Alternatively if do not have an oven, crack the egg(s) over the same pan with the chicken liver mixture. Simply cover the pan and let eggs cooks for around 10 minutes on a gentle heat.
Once cooked, warm the baguette and serve with the shakshuka.