Moroccan Shakshouka Egg Poached in Tomato Sauce
This is one of the most delicious ways of poaching eggs, in Moroccan style. Tomato based sauce and gravy are usually very common in Middle eastern region and Shakshouka believed to has it’s origin in the Ottoman cuisine. This is rich in taste, flavourful, wholesome and most importantly, it’s very very easy to cook.
Moroccan Shakshouka Egg Poached in Tomato Sauce
This is one of the most delicious ways of poaching eggs, in Moroccan style. Tomato based sauce and gravy are usually very common in Middle eastern region and Shakshouka believed to has it’s origin in the Ottoman cuisine. This is rich in taste, flavourful, wholesome and most importantly, it’s very very easy to cook.
Open in Cookpad AppSteps
- 1
Heat oil in a pan and add onion and garlic. Sautè it until the onion turns light brown.
- 2
Now, add bell pepper and chopped green chillies and stir for 2 minutes.
- 3
Add the diced tomato, cumin powder and salt. Stir well and cover the lid.
- 4
Lower the flame and cook till the tomato gets blended.
- 5
Now, add the tomato puree and mix well. Cover the lid and again cook for 2 minutes.
- 6
Open the lid and crack the eggs one by one into the sauce and cover the lid again. Lower the flame and poach the eggs for around 5 minutes or until the eggs get set well.
- 7
Your Shakshouka is ready to be served now. Garnish with chopped coriander leaves and serve hot.
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