Shakshuka is a popular Middle Eastern dish of eggs poached in spicy tomato and pepper sauce. It is idle for breakfast although you can have it for lunch or dinner with bread or rice and it is a fairly healthy dish to eat. I have slightly changed the recipe to make it more appetising for our Asian taste.
INGREDIENTS
- Onion - 1 big size (chopped)
- Garlic - 10 finely chopped
- Capsicum - 2 cups
- Green chili - 1 medium size
- Tomato - 1 big size
- Egg - 4
- Salt - to taste
- Pepper - 1/2 tsp
- Paprika powder - 1/2 tsp
- Turmeric Powder - 1 tsp
- Chilli powder - 1 tsp
- Cumin powder - 1/2 tsp
- Fennel powder - 1/2 tsp
- Olive oil - 2 tbsp
- Coriander leaves
INSTRUCTIONS
- In a medium low heat keep a pan and add oil and onions then sauté for few minutes.
- Onions are translucent add garlic and Saute.
- After few seconds add capsicum and green chilies and mix.
- Also add salt, pepper powder, paprika powder, turmeric powder, chilli powder, cumin powder, fennel powder and 2 tbsp of water saute well.
- Now add tomatoes mix well and cover with a lid cook until tomatoes are softened.
- Now carefully add the egg to the gravy and sprinkle some salt and pepper on the eggs.
- Cover and cook until the eggs are cooked well
- Finally add coriander leaves and swith off the stove.
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Cheers and Happy Eating!!!
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