![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2018\/08\/Shakshouka_blog-5.jpg\")
<\/p>\nKlassikaline ja ajalooline toit Vahemeremaadelt, mida valmistati ja valmistatakse nii T\u00fcrgis, Egiptuses, Tuneesias, Maroko regioonis, Iisraelis, Balkanimaadel. Tegemist on k\u00fcpsetatud tomatite, paprika, k\u00fc\u00fcslaugu hautisega, millel on lisatud h\u00e4rjasilmad. Kiiresti valmistatav ja m\u00f5nusa maitsega toit sobib nii hommiku-, l\u00f5una- kui ka \u00f5htus\u00f6\u00f6giks. Araabiamaades ja teistes regioonides valmistatakse seda paksup\u00f5hjalise panniga, Marokos aga kasutatakse klassikalist tagine savivormi. Oma retseptis ma v\u00e4hendasin paprikate hulka, klassikaliselt kasutatakse paprikat umbes kaks korda tomatitest rohkem, aga minumeelest on selline variant parem, sest tomati maitse p\u00e4\u00e4seb paremini m\u00f5jule.<\/p>\n
<\/p>\n
Valmistamisaeg: 10 min ettevalmistus, 30 min valmistamine<\/span> Koostisosad<\/span> Valmistamine<\/span> Klassikaline ja ajalooline toit Vahemeremaadelt, mida valmistati ja valmistatakse nii T\u00fcrgis, Egiptuses, Tuneesias, Maroko regioonis, Iisraelis, Balkanimaadel. Tegemist on k\u00fcpsetatud tomatite, paprika, k\u00fc\u00fcslaugu hautisega, millel on lisatud h\u00e4rjasilmad. Kiiresti valmistatav ja m\u00f5nusa maitsega toit sobib nii hommiku-, l\u00f5una- kui ka \u00f5htus\u00f6\u00f6giks. Araabiamaades ja teistes regioonides valmistatakse seda paksup\u00f5hjalise panniga, Marokos aga kasutatakse klassikalist tagine savivormi. […]<\/p>\n","protected":false},"author":1,"featured_media":698,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[322,76],"tags":[130,327],"class_list":["post-697","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hommikusoogid","category-korvalroad","tag-paprika","tag-turgi","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/697","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=697"}],"version-history":[{"count":5,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/697\/revisions"}],"predecessor-version":[{"id":842,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/697\/revisions\/842"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/698"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTase: lihtne<\/span>
\nKogus: neljale<\/span><\/p>\n
\n1 punane paprika
\n200g kirsstomateid
\n1 keskmine sibul
\nOliivi\u00f5li praadimiseks
\n2-3 k\u00fc\u00fcslauguk\u00fc\u00fcnt
\nPeot\u00e4is peterselli v\u00f5i basiilikut toidu sisse ja kaunistuseks
\nMusta pipart, soola ja natuke suhkrut
\n6 muna
\nvalikuline: 0,25 tl jahvatatud kaneeli<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2018\/08\/Shakshouka_blog-4.jpg\")
<\/p>\n
\n1. Haki k\u00fc\u00fcslauk, paprika ja sibul peeneks, l\u00f5ika kirsstomatid sektoriteks
\n2. Aja pannil \u00f5li kuumaks, lisa aedviljad ja hauta keskmisel kuumusel 10 min kuni tekkinud vedelik on osaliselt aurustunud ja segu muutub kuivemaks
\n3. Maitsesta soola, musta pipra ja vajadusel natukese suhkruga (kaneeliga), et segu ei oleks liiga hapu
\n4. Tee hautatud aedviljamassi lusikaga 6 s\u00fcvendit ja l\u00f6\u00f6 nendesse lahtikloppimata munad
\n4. Kata kaanega ja hauta kuni munavalge on h\u00fc\u00fcbinud, aga kollane veel vedel. Raputa peale musta pipart ja vajadusel soola ning kaunistuseks maitserohelist.
\nServeeri praekartulite, v\u00f5i riisiga v\u00f5i s\u00f6\u00f6 leivaviiluga.
\nValmis!<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2018\/08\/Shakshouka_blog-1.jpg\")
<\/p>\n\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"