Take a pan with a flat surface add in 2-3 tsp refined oil, let it heat for a while and sauté chopped onions. Don’t let them become golden brown. Gradually add bell peppers first green then red lastly yellow. Mix them well. Pour in all the chopped tomatoes mixing in nicely with onion and bell peppers.

Wash thoroughly and pat dry the chicken keema, mix it with the veggies in the pan. Toss it gently & cook for good 5-8 mins depending upon the quality of the meat. Once cooked add in tomato purée and 2 tsp honey,mix well and let it cook for another 2 mins.

Add salt chilli flakes and oregano to the gravy (can add lemon ; optional) give a good mix. Add in some fresh cream if you want it to be a little creamy at this stage. Part the gravy in four portions Make four hole like space in the gravy getting the gravy aside.

Break one egg in these spaces (one egg in each hole space.) please keep in conscious that the egg yolk should be perfect just like you keep while making sunny side. Now cover the pan with a lid and cook on medium low flame. Insert a tooth pick to give a check if it is completely cooked.

Switch off the flame sprinkle sesame seeds & chopped coriander leaves. Cut a slice of shakshuka from the pan & serve hot in breakfast as it is or enjoy as your main meal with pita bread or roomali roti. Enjoy!!