Shakshuka 是一道有趣且美味的早餐，主角是番茄慢燉、甜椒、香料、煮蛋，以及大量的麵包。麵包通常用來挖出平底鍋中的番茄醬，還會在整個過程中吸收流動的蛋黃和溫暖的香料，讓口感更加豐富。這道安慰人心的菜餚非常適合慢活的週末早晨；但它的鹹香風味也很適合作為素食晚餐——尤其當你把甜椒當作盛裝容器時。
這道 shakshuka 填充甜椒的做法是把經典菜式翻個身，整顆烤甜椒被麵包、番茄、菲達起司和雞蛋填滿。雞蛋就直接放在甜椒上方，烤到凝固，這樣你就能把蛋黃打破後混合到充滿麵包的番茄醬中，變成一鍋一口氣就能吃完的餐點。麵包在類似 pandà pomodoro 的番茄醬中會變得柔軟綿滑，吸收香料的風味，也像通常使用的米飯、藜麦或意粉鹽麵那樣，為餡料提供結構。這是一道視覺也很美味的主餐，讓早餐變成晚餐的有趣創新，香氣濃郁，讓人垂涎欲滴。
Gather the ingredients to make shakshuka stuffed peppers
The ingredients needed for this recipe are nearly identical to the ingredients in traditional shakshuka, but you’ll be using them in different ways. To make the tomato sauce, you’ll need olive oil, onion, garlic, fire-roasted tomatoes, tomato sauce, paprika, oregano, cumin, red pepper flakes, salt, pepper, spinach, and crusty bread. Don’t use soft sandwich bread here, which will become far too mushy in the sauce. Instead, use a crusty bread like the French bread from the grocery store bakery, which maintains its shape while simmering. From there, you just need bell peppers (both green and red work), eggs, and crumbled feta cheese.
Step 1: Preheat the oven
將烤箱預熱至華氏 350 度。
Step 2: Heat oil in a skillet
在平底鍋中以中火加熱油。
Step 3: Cook the onion and garlic
加入洋蔥和大蒜，煮至散發香氣，大約 2 分鐘。
Step 4: Add tomatoes and seasonings
加入切丁番茄、番茄醬與調味料，攪拌均勻。
Step 5: Stir in the bread
加入麵包塊，攪拌。讓慢煨的過程中麵包變軟，開始融入番茄醬中，大約 5 分鐘。
Step 6: Wilt the spinach into the sauce
加入菠菜，攪拌至菠菜在醬汁中枯萎。
Step 7: Prepare the peppers
把甜椒的頂部切下，並把內部的籽完全挖除。把甜椒放入一小個耐烤盤中。
Step 8: Stuff the peppers with tomato filling
把甜椒塞滿番茄混合餡，直到接近滿滿。
Step 9: Carefully crack eggs into peppers
每個甜椒內加入一顆雞蛋。
Step 10: Top with crumbled feta
Step 11: Bake the peppers
烤至雞蛋熟透，大約 25 分鐘。
Step 12: Serve the shakshuka stuffed peppers
從烤箱取出後即可享用。
What to serve with shakshuka stuffed peppers
Shakshuka Stuffed Peppers Recipe
這道 shakshuka 填充甜椒的做法顛覆了經典的早餐菜，讓它變成一鍋番茄風味濃郁、適合晚餐享用的鹹香美味。
- 2 tablespoons olive oil
- ½ cup finely chopped yellow onion
- 3 cloves minced garlic
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (14.5-ounce) can tomato sauce
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup crusty bread, cut into ½-inch cubes
- 2 cups baby spinach
- 4 large bell peppers
- 4 eggs
- ½ cup crumbled feta cheese
- Preheat the oven to 350 F.
- Heat the oil in a skillet over medium heat.
- Add the onion and garlic and cook until fragrant, about 2 minutes.
- Add the diced tomatoes, tomato sauce, and seasonings and stir to combine.
- Add the bread pieces and stir. Let simmer until the bread is soft and begins melting into the tomato sauce, about 5 minutes.
- Add the spinach and stir to wilt into the sauce.
- Slice the tops off of the peppers and remove all seeds from the inside. Place the peppers in a small oven-safe dish.
- Fill the peppers just under full with the tomato mixture.
- Add one egg to each pepper.
- Top with crumbled feta.
- Bake until the egg is cooked through, about 25 minutes.
- Remove from the oven and serve.
| Calories per Serving | 300 |
| Total Fat | 16.7 g |
| Saturated Fat | 5.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 180.4 mg |
| Total Carbohydrates | 28.3 g |
| Dietary Fiber | 8.2 g |
| Total Sugars | 14.9 g |
| Sodium | 1,087.2 mg |
| Protein | 13.6 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Can I add meat to shakshuka stuffed peppers?
傳統的 shakshuka 與這道填充甜椒的做法都是很棒且容易的素食餐點，若要增加蛋白質也能輕鬆搭配肉類。早餐版 shakshuka 往往會搭配香腸或培根；你可以把香腸碎加入番茄醬中，或在甜椒上灑上煎香的培根碎屑，讓風味更濃郁。也可以使用辣味或不辣的義式香腸，先把香腸煎至出香，再加入香料與番茄。
還有其他讓這道填充甜椒更偏晚餐的肉類變化。你可以把絞牛肉、雞肉或火雞肉煎香後與番茄醬混合。也可以把撕碎的旋轉烤雞肉或煮熟的拉豬肉加入醬汁，若手上有剩料可以善用。最後，你也可以把雞肉香腸切段煎香，再與醬汁混合，增加口感。
How do I keep the egg from spilling out of the peppers?
這道食譜中最難的部分在於處理雞蛋，無論是倒入甜椒內還是烘烤到恰到好處。最方便的方法是先把雞蛋倒入一個容易倒出的容器裡，帶有小口子，然後再慢慢把每顆蛋倒入甜椒中。在加入雞蛋之前，先把番茄醬鋪成盡量平整的一層，並為蛋黃留下一個小口袋。
若甜椒傾斜或不穩（很多都是這樣），避免雞蛋從甜椒外流的最佳方法是以對向的角度把番茄醬排成平衡的分佈。換句話說，如果甜椒往左傾，就在右邊留一個蛋黃坐落的口袋，使其能與甜椒保持水平而不往左滑出。之後，將甜椒烤至雞蛋剛好設定，讓蛋黃在餘溫中煮熟，避免過熟。或是覆蓋平底鍋以鋁箔遮蓋，讓蛋黃在蒸氣中煮熟。
