A tongue twister of sorts , Shakshuka is easier to make than to say 🙂 Red juicy tomatoes and sweet onion and gooey eggs nestled in the centre of the pan. The mere description can make me salivate. It’s a power combo , and a fantastic breakfast idea and what more , it’s a one pan dish that you can so beautifully present at the table and make your morning look heavenly and rustic. If you’d like some bread to go along with it , make sure you mop every bit of that tangy sweet tomato sauce 🙂
- 5 Large tomatoes diced fine.
- 100 ml tomato puree or blend 2 tomatoes with 50 ml water.
- 1 tablespoon Olive Oil
- 1 big Onion – sliced
- 4 Garlic cloves – chopped
- 1 Bell pepper– roughly diced
- 4 large Eggs
- 1 teaspoon Chilli Powder
- 1 teaspoon Cumin Powder
- a pinch of Oregano / Thyme
- Pepper ( Optional )
- Coriander for garnish
- In a medium frying pan, add the olive oil and fry the onion and garlic. Fry them until they are cooked.
- Add in the tomatoes and cook for 5 minutes. Mix the Tomato puree and let it simmer for 30 secs.
- Add in the rest of ingredients, and cook for 10 minutes on a low flame. If it is dry and stick to pan, pour in some water and mix well.
- Once the tomato sauce is cooked make 4 gaps in mixture and crack in the egg, one at a time. Cover the pan and cook on low flame for 5 minutes. Cook the eggs to your required consistency. Traditionally the dish needs to have the yellow runny and gooey , so it’s clearly your choice on how you would like your eggs to be cooked.
- Garnish with coriander & serve.
1 ) Shakshuka is supposed to be dry, not watery liquid. Season with salt & pepper to taste.