SHAKSHUKA

Shakshuka is a popular breakfast dish originating from Africa. Onions, garlic, peppers and tomatoes are cooked along with some spices to form a thick sauce which serves as the base. Then the eggs are gently poached into the tomato sauce and cooked until the egg whites are cooked through and the yolks are still runny. It is usually served with crispy bread for breakfast or brunch.

INGREDIENTS YOU WILL NEED:

• 1 tbsp oil
• 2 chopped onions( medium sized)
• 2 tsp minced garlic
• 1 chopped red bell pepper
• 1 chopped green bell pepper
• 3 chopped tomatoes( large)
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1/2 tsp turmeric
• 1/2 tsp coriander powder
• 1/4 tsp garam masala
• 2 tsp tomato paste
• Salt to taste
• 5 eggs
• 1/2 cup water

COOKING THE TOMATO SAUCE

First step in making shakshuka right is the sauce which serves as a base to poaching the eggs. In a pan heat up 1 tbsp oil and sauté chopped onions and garlic until they are soft. Then introduce the chopped peppers and tomatoes to the pan. Add all the spices( red chilli powder, cumin powder, coriander powder, garam masala and salt), tomato paste and give that a nice mix. Add 1/2 to 1 cup of water, cover the lid and cook until the vegetables have softened and you have a thick tomato sauce.

POACHING THE EGGS

Once the sauce is ready dig some wells in it and gently crack 4 to 5 eggs. Cover the lid and cook until the egg whites have cooked through and the yolks are still runny. Garnish it with some chopped coriander.

HOW TO SERVE SHAKSHUKA

Serve shakshuka right from the skillet with some crispy bread and enjoy! You can have this for breakfast or for brunch.

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Print Recipe

SHAKSHUKA

breakfast , brunch

Serves: 5

Prep Time: 15 minutes – Cooking Time: 20 minutes – Total Time: 35 minutes

Shakshuka is a popular breakfast dish originating from Africa. Onions, garlic, peppers and tomatoes are cooked along with some spices to form a thick sauce which serves as the base. Then the eggs are gently poached into the tomato sauce and cooked until the egg whites are cooked through and the yolks are still runny. It is usually served with crispy bread for breakfast or brunch.

Ingredients

• 1 tbsp oil
• 2 chopped onions( medium sized)
• 2 tsp minced garlic
• 1 chopped red bell pepper
• 1 chopped green bell pepper
• 3 chopped tomatoes( large)
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1/2 tsp turmeric
• 1/2 tsp coriander powder
• 1/4 tsp garam masala
• 2 tsp tomato paste
• Salt to taste
• 5 eggs
• 1/2 cup water

Instructions

1

Heat 1 tbsp oil in a pan and sauté chopped onions and minced garlic for a couple of minutes.

2

Add chopped bell peppers and chopped tomatoes. Add all of the spices( red chilli powder, cumin powder, turmeric, coriander powder, garam masala and salt), tomato paste and mix well.

3

Add 1/2 to 1 cup of water, cover the lid and cook until the sauce thickens and the vegetables have softened.

4

Once the sauce has cooked, dig some wells and gently crack 4 to 5 eggs. Cover and cook until the egg whites have cooked through and the yolks are still runny.

5

Garnish with some chopped coriander and serve shakshuka with some crispy bread straight from the skillet. Enjoy!