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 …😘😘😘
•2tblsp 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
•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
▪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 …
▪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…