Recipe detail

Name: Vegetable poached egg
Yield: 8
Cuisine: Other
Ingredients: 30.0000 ml evoo; 2.0000 tPcs onions chopped; 10.0000 g powdered chili; 1.0000 tPcs large green bell pepper, cored, seeded, chopped; 4.0000 tPcs garlic cloves, finely chopped; 50.0000 g concentrated tomato paste; 2.0000 kg ripe tomatoes, peeled, seeded, diced; 500.0000 ml vegetable stock; 1.0000 tPcs bay leave; 15.0000 g sugar; 1.0000 g salt; 15.0000 g cumin; 1.0000 g black pepper; 10.0000 g ground caraway; 500.0000 g spinach; 8.0000 tPcs eggs

Vegetables Vegetable poached egg

12. 4. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: Other

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Program steps

Preheating:
115 °C

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Combination

50 %

Termination by core probe temperature

72 °C

160 °C

100 %

Combination

50 %

Termination by time

00:04 hh:mm

80 °C

100 %

Ingredients - number of portions - 8

Name	Value	Unit
extra virgin olive oil	30	ml
onion	2	pcs
chili powder	10	g
green paprika	1	pcs
garlic cloves, finely chopped	4	pcs
tomato puree	50	g
tomato	2	kg
vegetable broth	500	ml
bay leaf	1	pcs
caster sugar	15	g
salt	1	g
caraway seeds	15	g
freshly ground black pepper, ground	1	g
ground caraway	10	g
spinach leaves	500	g
chicken eggs	8	pcs

Nutrition and allergens

Allergens: 3
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	91.2 kJ
Carbohydrate	14.3 g
Fat	1.4 g
Protein	4.4 g
Water	0 g

Directions

1. Soften the onions in a Dutch oven over medium heat. Add the bell peppers and sauté for a few minutes until soft. Add the garlic and concentrated tomatoes and keep going over medium heat for another couple of minutes.
2. Crank up the heat, add the sugar and deglaze with a bit of vegetable stock.
3. Add the ripe tomatoes, peeled, seeded, diced the rest of the stock, the bay leaf and all the spices.
4. Lower the heat before the pot starts boiling and simmer for 30 minutes.
5. Correct seasoning and refrigerate overnight.
6. Set the oven on combi at 100°C.
7. Add the spinach leaves to the cold shakshouka and insert the core probe.
8. Set the oven to core probe temperature of 72°C.
9. As soon as the signal for the desired core probe temperature goes off, set the chamber temperature at 80°C and quickly crack the eggs open into the shakshouka ensuring they are well spaced-out and do not break.
10. Keep cooking for a further 3–4 minutes and serve.

Recommended accessories

Enameled GN container