Green Tomato and Roasted Horn Pepper Shakshuka (vegetarian) / Jaja u umaku od zelenih rajčica i pečenih paprika (vegetarijanska)

I started work again last week after my three week summer vacation. Needless to say, that’s always fun. The most challenging thing was to plug into the new routine. I miss my slow mornings the most, as I always take my time in the morning on my days off. To compensate for this and free up some more space in the afternoons, I bring you a super quick, yet delicious dinner recipe.

Green tomatoes give a really delicious and interesting kick, so I suggest using them while they are still available. I also had some roasted red horn peppers lying around and decided to throw in those. Of course, you can use fresh, but they’ll require a bit of cooking time, so I’d throw them in together with green tomatoes.

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INGREDIENTS:

(Yields 2 generous servings / 1.55 EUR per serving / 3.09 EUR for all)

4 tbsp olive oil (0.18 EUR)

1 large onion (0.10 EUR)

Good pinch of dried chili flakes (0.03 EUR)

4 medium green tomatoes (0.27 EUR)

4 garlic cloves (0.13 EUR)

2 roasted red horn peppers – or 1 fresh (0.27 EUR)

1 can of diced Roma tomatoes (0.67 EUR)

1 tsp dried basil (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

4 eggs (0.80 EUR)

A chunk of feta cheese (0.40 EUR)

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METHOD:

Wash, peel and finely dice all the veggies. Place a deeper skillet on high heat, add in olive oil and diced onion, then sauté for a few minutes until the onion starts browning slightly. Throw in dried chili flakes and stir for a few seconds, so the flavors release into the oil. Dump in diced green tomatoes, minced garlic and fresh horn pepper, if using. If, on the other hand, going with the roasted peppers, add them in together with Roma tomatoes, when green tomatoes are cooked through and most of the liquid has evaporated. After 5-10 minutes, throw in canned Roma tomatoes, basil, parsley, salt and pepper. Give a good stir, reduce heat to medium and cook for about 10 minutes, until sauce is thickened.

Make four small wells in the sauce with a spoon and break the eggs into the wells. Reduce heat to low, cover the skillet with a lid and cook covered for 7-10 minutes, until the egg whites are thoroughly cooked through, but the yolks are still runny. Resist the urge to open the lid too often so the steam doesn’t escape, as that’s what’s gonna cook the eggs. When eggs are done, gently break the whites into the sauce with a spatula, but leave the yolks intact. Crumble feta on top and serve Shakshuka with a nice hunk of crispy bread for dipping. We also like it over cooked rice.

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Prošli sam tjedan ponovo krenula raditi nakon trotjednog ljetnog godišnjeg odmora. Naravno, takav povratak na posao je uvijek jedno divno iskustvo. Najteže od svega mi je palo ponovo se prištekati na novu rutinu, a najviše su mi falila spora jutra. Da nekako kompenziram i oslobodim mjesta poslije podne, donosim vam ovaj brzi, ali jako fini recept.

Zelene rajčice daju jedan jako ukusan i zanimljiv štih, pa predlažem da ih upotrijebite dok se još mogu naći za kupiti. Također, imala sam pri ruci i nešto pečenih paprika roga, pa sam odlučila i njih ubaciti. Naravno, možete ih zamijeniti sa svježima, samo će im trebati malo duže kuhanja, pa njih onda dodajte skupa sa zelenim rajčicama.

SASTOJCI:

(Za 2 izdašne porcije / 11,54 kn po porciji / 23,08 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

1 veliki luk (0,75 kn)

Dobar prstovat sušenog chilija u pahuljicama (0,25 kn)

4 srednje zelene rajčice (2,00 kn)

4 češnja češnjaka (1,00 kn)

2 pečene crvene paprike roge – ili 1 svježa (2,00 kn)

1 konzerva sjeckanih pelata (5,00 kn)

1 žličica sušenog bosiljka (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

4 jaja (6,00 kn)

Komadić feta sira (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte povrće. Stavite dublju tavu na jaku vatru, dodajte maslinovo ulje i sjeckani luk, pa dinstajte par minuta dok se luk ne počne lagano karamelizirati. Ubacite sušeni chili i par sekundi miješajte, da se arome otpuste u ulje. Ubacite sjeckane zelene rajčice, češnjak i svježu papriku, ako nju koristite. Ako se, s druge strane, odlučite na pečenu papriku, dodajte ju skupa sa pelatima, kada se zelene rajčice blago iskuhaju i većina tekućine je isparila. Nakon 5-10 minuta ubacite pelate, bosiljak, peršin, sol i papar. Dobro promiješajte, smanjite vatru na srednje jaku i kuhajte desetak minuta, dok se umak ne zgusne.

Žlicom napravite četiri udubljenja u umaku i unutra razbijte jaja. Smanjite vatru na nisku, poklopite tavu i kuhajte 7-10 minuta da se bjelanjci skroz skuhaju, ali žutanjci i dalje ostanu tekući. Nemojte stalno skidati poklopac da vam ne pobjegne sva para, obzirom kako će ona skuhati jaja. Kada su jaja gotova, bjelanjke špatulom lagano razbijte u umak, ali žutanjke ostavite cijele. Namrvite fetu po svemu i poslužite Shakshuku sa komadom finog hruskavog kruha za umakanje. Nama je također super i sa kuhanom rižom.

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Green Tomato and Roasted Horn Pepper Shakshuka (vegetarian) / Jaja u umaku od zelenih rajčica i pečenih paprika (vegetarijanska)

Roasted Tomato and Horn Pepper Salsa (vegan) / Šalša od pečenih rajčica i paprika roga (veganska)

You know that summer is slowly winding down when ripe juicy tomatoes are on every corner. I am absolutely filling up my freezer with this salsa so I can eat it for the whole year, because it’s delicious and super easy to make. The oven does all the work for you and I find the whole meal prep less daunting when I work in smaller batches. Later on you just need to boil some pasta, heat up the salsa on a splash of olive oil and dinner is served.

The recipe below is an approximation when it comes to ingredient amounts, but this combo of tomatoes and sweet horn peppers works best with my taste buds at the moment.

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INGREDIENTS

(Yields about 15 servings / 0.29 EUR per serving / 4.40 EUR for all)

20 big Roma tomatoes (2.00 EUR)

5 big red horn peppers (0.67 EUR)

5 large onions (0.50 EUR)

2 garlic bulbs (0.27 EUR)

2 tsp salt (0.01 EUR)

2 tsp freshly ground black pepper (0.07 EUR)

10 tbsp olive oil (0.88 EUR)

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METHOD:

Preheat oven to 200°C. Wash and halve tomatoes. Halve peppers and discard stems and seeds. Quarter the onions with skins intact. Break garlic bulbs into cloves, but leave the skins on them. Arrange tomatoes, peppers, onion chunks and garlic cloves on a baking tray in a single layer. Generously sprinkle with salt and pepper and drizzle with olive oil. Bake for about 1 hour, until everything is slightly charred.

Allow to cool a bit before peeling and discarding onion and garlic skins. Blitz everything in a food processor to desired consistency and portion out if you wanna freeze for later. This sauce is fantastic on its own, served over pasta. But it’s also very customizable and you can definitely add in any other meat or veggies. It’s also a superb base for a homemade tomato soup and will make a homemade pizza taste like heaven.

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Znate da se ljeto polako primiče kraju kada su zrele i sočne rajčice na svakom koraku. Planiram dubkom napuniti naš frizer ovom šalšom kako bi ju mogli jesti cijele godine, jer je prefina i jako jednostavna za napraviti. Pećnica će za vas odraditi većinu posla, a meni je cijeli pothvat sasvim lagan kada ovu šalšu radim u manjim turama. Kasnije trebate samo skuhati tjesteninu, podgrijati šalšu na malo maslinovog ulja i imate spreman ručak.

Recept u nastavku je poprilično odokativan što se tiče količine sastojaka, ali  ovakav omjer rajčica i slatke paprike roge nekako najabolje odgovara mojem ukusu u ovom trenutku.

SASTOJCI:

(Za oko 15 porcija / 2,32 kn po porciji / 34,87 kn za sve)

20 velikih rajčica šljivara (15,00 kn)

5 velikih crvenih paprika roga (5,00 kn)

5 velikih glavica luka (3,75 kn)

2 glavice češnjaka (4,00 kn)

2 žličice soli (0,02 kn)

2 žličice svježe mljevenog crnog papra (0,50 kn)

10 žlica maslinovog ulja (6,60 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite i raspolovite rajčice. Raspolovite paprike i bacite sjemenke i peteljke. Raščetvorite luk skupa sa ljuskom. Razlomite češnjak na češnjeve, ali također ostavite ljuske. Rasporedite rajčice, papriku, luk i češnjak po protvanu za pečenje, posipajte solju i paprom, te pokapajte maslinovim uljem. Pecite oko 1 sat, dok se sve lagano ne zapeče.

Ostavite da se sve malo ohladi prije nego što ćete oguliti i baciti ljuske sa luka i češnjaka. Sve propulsirajte u multipraktiku do željene konzistencije te rasporedite u porcije prije nego što ćete zamrznuti za kasnije. Ova šalša je fantastična sama za sebe sa tjesteninom, no također je i veoma prilagodljiva te joj možete dodati razna mesa i druga povrća. Ujedno je i izvrsna baza za domaću juhu od rajčica, a sa njom će vam domaća pizza ispasti savršeno.

Roasted Tomato and Horn Pepper Salsa (vegan) / Šalša od pečenih rajčica i paprika roga (veganska)