Recipe for Shakshouka
Shakshouka is a North-African breakfast dish made with poached eggs and a delicious tomato-based sauce. It can be paired with any bread of your choice. This recipe is an Indianised version of this African delicacy.
Equipment
- Pan
- Cutting Board and Knives
Ingredients
- 7 Eggs
- 2 tbsp Olive Oil/Sunflower oil:
- 1 tbsp Finely Chopped Garlic
- 1 Big Onion, finely chopped
- 2 Medium-Sized Tomatoes, puréed
- 2 medium-sized Capsicums, finely chopped
- 2 Cups Sliced Mushrooms
- 1 tsp Turmeric Powder
- 1 tsp Paprika Powder
- ½ tsp Cumin Powder
- Salt; to taste
- ½ Cup Crumbled Feta Cheese
- 2 tbsp Finely Chopped Fresh Coriander Leaves
- 1 Cup Water
Instructions
- Heat oil in a pan and add green chillies. On high heat, let them fry. In doing so, some of the spicinesses of the chilli will be lost.
- Then add onions and garlic and fry till the onions are light brown.
- Add chopped capsicum and fry on medium heat.
- Now add mushrooms.
- Add 1 tablespoon fresh coriander and, on medium heat, fry everything together.
- Now add tomato puree and mix.
- Add the spices - turmeric powder, cumin powder, paprika powder, and salt.
- Cover with a lid and cook on low heat for 10- 12 minutes. Stir it occasionally with a spatula. You can taste in between and see. Move to the next step when the tomatoes are fully cooked and don't taste raw any more.
- Take a small bowl and break one egg at a time into it. One by one, transfer the eggs from the bowl to the pan in which you are cooking the sauce. Make a small gap using the spatula and put the egg into the gap.
- Cover with a lid, reduce the heat, and let the eggs cook. Note that we want the eggs runny but cooked, so stop when that's done. It usually takes up to 5 minutes. If you don't prefer a runny yolk, you can cook it further, but this dish tastes best when it is runny.
- Take off the heat and garnish with crumbled feta cheese and fresh coriander leaves.
- Serve with your favourite bread.