Shakshuka

Name: Shakshuka
Total time: 600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp olive oil; 3 cups onion, peeled and chopped; 1 clove garlic, minced; 1 bell pepper, seeded and chopped; 4 cups ripe diced tomatoes; 1 tsp chilli powder; 1 tsp cumin; 1 tsp paprika (optional); Salt and pepper, as required; 4 eggs; 1/2 tbsp fresh chopped parsley / Coriander leaves (for garnish)

Inish Issac @InishKitchen

#nonindian #goldenapron
First time when I told Mr. B that I will cook Shakshuka, he was stunned and gave me a weird look as if I am singing. What are you going to cook? I said Shakshuka. Mr. B could never say out the name and called it as “Shakalaka baby”
If you are not familiar with this delicious, easy and healthy Middle Eastern dish. Shakshuka is a North African dish that is now made throughout the Middle Yeast; it is especially popular in Israel, where it is often eaten for breakfast.

Inish Issac @InishKitchen

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Ingredients

10 minutes

4 servings

1 tbspolive oil
3 cupsonion, peeled and chopped
1 clovegarlic, minced
1bell pepper, seeded and chopped
4 cupsripe diced tomatoes
1 tspchilli powder
1 tspcumin
1 tsppaprika (optional)
Salt and pepper, as required
4eggs
1/2 tbspfresh chopped parsley / Coriander leaves (for garnish)

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Steps

10 minutes

1

Heat a flat large skillet or non-stick pan. Add olive oil in the pan when it is warm add chopped onions and garlic, sauté for a few minutes until the onion begins to soften and fragrant.
2

Add the diced bell pepper, sauté for 5-7 minutes over medium until softened
3

Add tomatoes, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. You may add a spoon of water to water burning of spices. Add salt and pepper to taste
4

Spread the mixture even on the pan, placing 4 capsicum roundlets and make 4 cavities within. Crack the eggs, one at a time, directly over the tomato mixture into the cavity. Close the pan with lid and reduce the flame to minimum. Allow it to cook for 2 - 3minutes on low flame, until the egg looks poached or the egg whites gets cooked.
5

Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley / coriander and serve it with bread or salad.