SHAKSHUKA-or-SHAKSHOKA

BREAKFAST

SHAKSHUKA or SHAKSHOKA

August 06, 2022

Middle Eastern
30 Minutes[Cook Time]
3 Hours [Prep.Time]
2 People

Ingredients

2 tblsp oil (or olive oil)
2 small onion chopped (approx 3/4 cup)
1/4 cup each chopped red ,Yellow ,Greenbell pepper
10 crushed garlic cloves(peeled)
1/2-3/4 cup tomato puree (1 large tomato ground to paste)
3 medium tomatoes chopped
2 tsp chilly powder(i used everest tikka lal)
2 tbsp tomato ketchup
1 tsp Arabic spice or any Kabsa powder
1/2 tsp cumin seeds
Salt as to taste
1/2 cup water
4-5 eggs
coriander leaves chopped

For kabsa Powder :I used a mixture of 1/2 tsp coarsely powdered fennel seeds,1 tsp coriander powder,1/2 tsp turmeric,1 tsp pepper powder,a pinch cardamom powder

SHAKSHUKA……..After seeing all my friends posts on Shakshuka even I went ahead and made it following my foodie friend Sarita Bhats recipe but I used ingredients and spices as available and made it as per my family liking …….

Shakshuka is a middle Eastern breakfast dish which is served with toasted bread, Here eggs are poached in a sauce of onion ,tomatoes,bell peppers, & other Arabic spices…… A very simple ,delicious and great filling dish…..Perfect for brunch on a lazy Sunday, A must try dish …thank you Saritakka for ur lovely recipe and introducing us to different country food …

Heat a deep frying pan or sauce pan (pan base must be thick) on medium heat
Add oil ,let it heat well ,add onions fry for a few minutes till it turns soft.
Add chopped bell peppers and fry until lightly softened.
Add crushed garlic and fry until raw smell goes off.
Add tomato puree and saute well untill oil seperates
Add chopped tomatoes, followed by water, cumin ,kabsa powder ,chilli powder,ketchup and salt,give a good mix until all the ingredients are well combined, cover and cook on very low flame for about 10 minutes,or until tomatoes are softened
stir the mixture occasionally, once tomatoes are cooked, remove lid and stir again so that they are combined well.
check seasoning and adjust as per taste(salt or chilly).
Make sure the sauce is more or less level in the pan(or add little water to increase sauce if dry).
Now drop the eggs making a well in the sauce,see that egg yolk is below the surface of the sauce and white is spread outside.

Repeat with the remaining eggs.

Cover the saucepan and cook in very low heat until the egg whites are set takes around 5-8 more minutes.
Remove the lid, sprinkle with coriander leaves and serve immediately.
If the shakshuka sits for too long, or is left covered, the egg yolks will become solid or there are chances of bottom burning …

NOTE-

use spices as per individual taste
cook eggs as per your likings as some love fully cooked poached eggs some semi cooked
I kept my Shakshuka little saucy as per my family likings ,you can make it dry as per your choice
Bell peppers can be reduced or omitted if one doesn’t like it…