Flambéed yellow shakshuka
Rated 5.0 stars by 1 users
Cuisine
Mediterranean
portions
2
preparation time
25 Minutes
cooking/baking time
30 Minutes
Let yourself be enchanted by this flambéed yellow shakshuka! Sweet yellow peppers, juicy cherry tomatoes and fiery chillies meet a creamy tomato sauce, refined with exotic spices. The highlight: flambéed rum, which gives the dish a smoky aroma. Topped with buffalo mozzarella, sunny egg yolks and fresh herbs, plus a fruity hint of passion fruit and edible flowers. Perfect for a special breakfast or brunch!
Ingredients
- 3 yellow peppers
- 350 g cherry tomatoes
- 2 white onions
- 3 garlic cloves
- 50 ml olive oil
- 400 ml strained yellow tomatoes
- 2 yellow chillies
- ½ tsp cumin
- 1 pinch of fresh turmeric
- 1 tsp curry
- 100 g buffalo mozzarella
- 5 egg yolks
- 1 stalk of mint
- 1 stalk of parsley
- 1 stalk of basil
- 2 cl rum
- 2 passion fruit
- Edible flowers such as blue borage or nasturtium
- Salt
preparation
Wash the peppers, cut in half, remove the white partitions and seeds and cut into approx. 1 cm cubes. Wash and halve the tomatoes. Peel and finely dice the onions. Halve the yellow chillies, deseed and finely dice. Finally, peel the garlic and grate with a fine grater or cut into fine slices.
Andi prepares the shakshuka in the camping oven. The principle is simple: the hole in the middle of the three-part stacked construction ensures even top, bottom and side heat. A gas grill, gas stove or stove can be used as a heat source. To make the shakshuka, first fry the onion and bell pepper cubes in a little olive oil in the ring dish as you would in a pan. After about 5 minutes, add the garlic, cumin, yellow chili and tomatoes. Finally, stir in the yellow tomato sauce and season with salt. Simmer the sauce for approx. 10 minutes with the lid on.
The gourmet moment in this recipe is the flambéing with rum. To do this, add two 2 cl of rum to the shakshuka and ideally ignite with a gas burner. The alcohol content disappears and the rum aroma adds a special touch.
Andi only uses the egg yolks for the yellow shakshuka. Separate the eggs and carefully slide the yolks onto the sauce. The egg whites can be added to the shakshuka as an omelette with some herbs and salt, for example. Tear the mozzarella and add to the shakshuka. Cover and simmer for about 10 minutes. When the eggs have set and the cheese has melted, remove the oven from the heat and spread the passion fruit flesh over the shakshuka.
Pluck the leaves from the herbs, chop finely and sprinkle the finished shakshuka with the herb mix. Garnish with the edible flowers and serve hot with fresh bread for dipping.
