Recipe detail

Vegetables Vegetable poached egg

12.4. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine:  

Program steps

  • Preheating:
  • 115 °C

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1
Combination
50 %
probe icon Termination by core probe temperature
probe icon72 °C
probe icon 160 °C
ventilator icon 100 %
ventilator icon 
2
Combination
50 %
time icon Termination by time
time icon 00:04 hh:mm
probe icon 80 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
evoo 30 ml
onions chopped 2 pcs
powdered chili 10 g
large green bell pepper, cored, seeded, chopped 1 pcs
garlic cloves, finely chopped 4 pcs
concentrated tomato paste 50 g
ripe tomatoes, peeled, seeded, diced 2 kg
vegetable stock 500 ml
bay leave 1 pcs
sugar 15 g
salt 1 g
cumin 15 g
black pepper 1 g
ground caraway 10 g
spinach 500 g
eggs 8 pcs

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 tomatoes, 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