shakshuka
Breakfast Recipe

Easy shakshuka recipe

Nothing can go wrong with poached eggs ,runny yolks sunk into a rich spicy tomato based luscious sauce, specially during breakfast time. Shakshuka is a dish popular in the Middle East and North Africa with variation in spices. To bring the heat on you can add Harissa ,cayenne pepper, paprika or your local chilies. I grow chilies in my balcony and fortunately it had some pretty red ones dangling in the breeze waiting to get plucked. The dish was beautiful and I was wondering why I had not tried this before.

Ingredients

  1. Onions (1 cup finely chopped)
  2. Garlic 4 to 5 cloves mashed and chopped
  3. Green chilies(2 chopped)
  4. Coriander leaves (A handful finely chopped)
  5. Kasmiri red chilies(2 to 3) soaked in warm water and made a paste
  6. cumin powder(1/2 tsp)
  7. Tomatoes(3 pureed)
  8. Red bell pepper 1 chopped fine
  9. Eggs 3 to 4
  10. Olive oil (3 tbsp)
  11. Salt to taste
shakshouka
shakshouka

Method

  1. Heat 2 tbsp of oil in the pan.
  2. Add chopped onions and fry till translucent
  3. Fry garlic
  4. Fry bell peppers.
  5. Add tomato puree and simmer the sauce in slow heat ,till rawness disappear.
  6. Add red chilly paste,salt and cumin powder.
  7. Make holes with spoon in the sauce .
  8. Break 3 eggs one by one carefully into the holes.
  9. Sprinkle some salt on the eggs.
  10. Cover cook for 10 minutes till the white is not set.
  11. Sprinkle chopped coriander and cover cook again for 2 minutes.
  12. Serve with toasted crispy bread and yoghurt.

 

Print
shakshuka

Shakshuka recipe

Poached egg simmered in tomato based rich flavorful sauce. generally served during breakfast.
Course Appetizer, Breakfast, Side Dish
Cuisine african, Fusion, Middle Eastern
Keyword shakshuka ingredients, shakshuka origin, shakshuka recipe, shakshuka sauce, shakshuka spices
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2
Author indrani

Ingredients

Ingredients

  • Onions 1 cup finely chopped
  • Garlic 4 to 5 cloves mashed and chopped
  • Green chilies 2 chopped
  • Coriander leaves A handful finely chopped
  • Kashmiri red chilies 2 to 3 soaked in warm water and made a paste
  • cumin powder 1/2 tsp
  • Tomatoes 3 pureed
  • Red bell pepper 1 chopped fine
  • Eggs 3 to 4
  • Olive oil 3 tbsp
  • Salt to taste

Instructions

Method

  1. Heat 2 tbsp of oil in the pan.
  2. Add chopped onions and fry till translucent
  3. Fry garlic
  4. Fry bell peppers.
  5. Add tomato puree and simmer the sauce in slow heat ,till rawness disappear.
  6. Add red chilly paste, salt and cumin powder.
  7. Make holes with spoon in the sauce .
  8. Break 3 eggs one by one carefully into the holes.
  9. Sprinkle some salt on the eggs.
  10. Cover cook for 10 minutes till the white is not set.
  11. Sprinkle chopped coriander and cover cook again for 2 minutes.
  12. Serve with toasted crispy bread and yoghurt.

Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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