Moroccan Shakshuka

Name: Moroccan Shakshuka
Total time: 2400 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 4 eggs; 1large onion, thinly sliced; 1 large pepper thinly sliced; 2 fresh slit green chilli; 2-3 cloves garlic, thinly sliced or mashed; 1/2 tablespoons red chilli powder or paprika; 1/2 tsp Mixed herbs and chilli flakes(optional); 4 fresh basil leaves (optional); 5 large tomatoes, blanched and chopped finely; to taste Salt and freshly ground black pepper; 1 tbsp minced cilantro or parsley; 2 tablespoon olive oil; 2 tbsp crumbled feta cheese or cottage cheese; as needed Tortilla, Crusty bread, Pita Baguette or flatbread for serving

Harjeet Kaur @cook_13349754

#ClickWithCookpad
Shakshuka, such a fancy name isn't it? It is a Moroccan dish but resembles our very own egg curry. We make egg curry in an onion and tomato sauce too but our eggs are boiled and placed in the sauce, whereas in Shakshuka they are served sunny side up. Surprisingly I head of Shakshuka from my daughter! I looked it up and found myriad recipes online, each different from the other. I realized that the recipe for Shakshuka is like most Punjabi dishes- versatile and you can incorporate whatever you like or is handy.
Shakshuka literally means 'mixed.' It invites innovation and as you can put anything in an omelette, you can put it in Shakshuka too. Shakshuka is a yummy combination of eggs, tomatoes, and spices well-liked across the Middle East and North Africa and now getting popular across the globe. I love this recipe because it is like most of my other recipes; easy, healthy, and gratifying. The eggs can be hard or runny, the sauce can be thick or thin, the vegetables can vary from red, yellow or green peppers, peas, mushroom, cheese, and the dish can be made vegetarian, dairy, or meat. Anyway, it’s always scrumptious.
I tried the combination of pepper, red chilli powder, and hot green chilli as I like my food a bit fiery and spicy. I used a single fresh green bell pepper (red, orange, or yellow; it doesn't matter).

Harjeet Kaur @cook_13349754

Saved

Ingredients

40 mins

2-3 servings

4eggs
1largeonion, thinly sliced
1 largepepper thinly sliced
2fresh slit green chilli
2-3 clovesgarlic, thinly sliced or mashed
1/2 tablespoonsred chilli powder or paprika
1/2 tspMixed herbs and chilli flakes(optional)
4fresh basil leaves (optional)
5large tomatoes, blanched and chopped finely
to tasteSalt and freshly ground black pepper
1 tbspminced cilantro or parsley
2 tablespoonolive oil
2 tbspcrumbled feta cheese or cottage cheese
as neededTortilla, Crusty bread, Pita Baguette or flatbread for serving

Saved

Steps

40 mins

1

Heat olive oil in a skillet or pan over high heat until simmering. Add onion, sauté and add the garlic. Cook till pink and add the pepper. Stir and sauté until vegetables are slightly brown. Immediately add tomatoes, green chillies, red chilli powder or paprika, chilli flakes, mixed herbs, fresh basil and stir to combine. Reduce heat and let simmer for 10 minutes, then season with salt. Whole blanched and peeled tomatoes are any day better than canned pureed ones.
2

I peeled them after blanching and chopped them finely. I like these whole peeled tomatoes as they allow you to adjust the texture to suit your needs. This makes the cooking part easier and has a brighter colour and flavour. Now that you've got yourself a wonderful sauce that can be made well in advance, or even frozen for later, you can complete it into a meal, with a few eggs. I broke the eggs first into a bowl and then poured them into the sauce as I was not sure if my yolks would be intact.
3

Just make four indentations in the sauce with a spoon or spatula, then break eggs directly into them or break into a bowl and then gently slide them into the pan.Cover the pan, and let it simmer and steam just until the whites are barely set and the yolks are still golden and soft. Season eggs with a little salt and freshly ground pepper, cover and cook until egg whites are barely set and yolks are still runny i.e. 8 to 10 minutes.
4

I wondered if I could remove the egg intact onto a serving bowl but to my surprise, the egg was set nicely and it was easy to remove one serving or egg at a time with a flat spatula. You can finish cooking the eggs on the stovetop or place them in an oven for 10 minutes, it’s your choice. Sprinkle the cilantro or parsley, along with cottage cheese or feta. Shakshuka must be served hot with Tortilla, Crusty bread, Baguette, Pita or flatbread or roti for sopping up all the flavorful sauce.