Egg Shakshuka is not Indian but stay with me here. The Persian community in Bombay popularized this dish of eggs cooked in tomato gravy, and still available in cafes all over the city. While there are many regional variations, its base form typically includes eggs poached in a tomato sauce. The combination of onion, pepper and tomatoes along with variety of Indian spices is just perfect.
Shakshuka has long been a popular breakfast dish in North African and Middle Eastern cooking. This dish not only blurs the traditional mealtime boundaries between breakfast and dinner and beyond, but it also spans cultures.
Just mop up some of that gorgeous, rich, and spicy sauce with some parathas or even some garlic toast and you have yourself a dish that will keep you satiated until next meal. The sauce is flavorful and rich and those poached eggs. Once you eat them, you will definitely gonna cook them again.
Delicious and easy to make, this shakshuka recipe would be an excellent choice for a holiday brunch or breakfast or even a weeknight dinner.
Do try other egg recipes :
Preparation Time: 10mins ∏ Cooking Time: 25mins ∏ Servings: 3-4 persons
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
Ingredients Checklist:
How to make Egg Shakshuka:
Step1: Heat the oil in a large cast-iron skillet or pan over medium-high heat. Add the cumin seeds and cook for 15 seconds, or until it sputters. Then add chopped garlic and green chili, saute for 1-2minutes.
Step2: Now add finely chopped onion and saute on a medium flame for 2-3 mins. Cover the pan with a lid so that the onion releases its water.
Step3: Add chopped green and red capsicum. You may also use yellow capsicum in this dish. Stir the veggies for about 2-3 minutes.
Step4: Add crushed ginger-garlic paste (or crushed), and stir for another minute until they’re nice and fragrant.
Step5: Lower the flame and add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1/4 teaspoon cumin powder, 1/2 teaspoon coriander powder and salt as per taste, saute for 30 seconds.
Step6: Pour tomato puree and mix. (For making tomato puree add 3 medium size chopped tomato in a grinder and make a smooth paste). Cover and cook it for 3-4 minutes on medium flame until the oil separates from the masala.
Step7: Add 1/4 cup water and let it simmer until the tomato mixture begins to reduce. It will take around 10-12minutes.
Step8: Uncover and cook a few minutes until the tomato mixture (or shakshuka sauce) has thickened. Sprinkle 1/2 teaspoon garam masala powder. Taste the salt and adjust the seasonings.
Step9: Take a small bowl and carefully crack one egg at a time. Try not to break the yolk.
Step10: Use your large spoon to make small wells in the sauce and slowly pour the eggs into each well.
Step11: Make sure that you space out those wells as they will each house an egg. Sprinkle some salt and pepper on top of each egg.
Step12: Reduce the heat to low-medium. Cover the pan and cook for 5-8 minutes, or until the egg whites are set to your liking (shakshuka egg yolks are supposed to be runny, but if you like your eggs hard, you can let them cook a bit longer). Using fork you can check whether the eggs are cooked or not.
Step13: Sprinkle Italian seasoning on top of it. If you like spicy shakshuka add more black pepper or crushed red pepper. Top it with fresh coriander leaves.
Step14: And to finish add grated cheese if you like.
Step15: There is no right or wrong way to serve this tasty dish, but in my opinion, bread is essential to sop up all the goodness. You may also serve it with paratha.
Tips:
- You need a thick tomato sauce to support the eggs in this recipe, so don’t cut the simmering time short. I let mine cook for a full 12 minutes before I crack in the eggs.
- Add number of eggs depending upon the size of your pan.
- Adjust the simmer timing depending on how you like your eggs.
- You may also use yellow capsicum, spinach, and mushroom in this recipe.
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