Shakshuka

Shakshuka is a Tunisian food, a one-skillet dish of poached eggs in tangy and spicy tomato sauce with lots of flavors from the rich aromatic herbs. It is also called as shakshouka. There are many ways to make a shakshuka, it consists of scrambled eggs made with fresh and spicy tomato sauce. Shakshuka is an amazing breakfast and brunch recipe. It also goes very well with toasted butter buns. It is so easy to cook. So try it out and share your comments!

You may also like Homemade Pita Bread, Hummus and Homemade Falafel Recipe.

Shakshuka

Furthermore, I would like to give some tips for this shakshuka recipe. Firstly, in this recipe, I have used canned tomato slices with herbs. But you can also use fresh tomatoes and then add some fresh herbs like basil or parsley. Secondly,  it is a spicy and tangy dish, so adjust the spice level as per your taste. Then, You may also add crumbled feta cheese instead of parmesan cheese. Then, try to cook this shakshuka recipe in an iron-cast skillet.

Finally, Crack the eggs one at a time directly over the tomato mixture (give enough space around the outer edge and one at the center). Cover the pan and cook the eggs for 2 to 3 mins to taste ( many people like their shakshuka eggs slightly runny or half cooked).

Shakshuka  2017-11-03 02:55:24

Serves 5    Shakshuka is a Tunisian food, a one-skillet dish of poached eggs in tangy and spicy tomato sauce with lots of flavors from the rich aromatic herbs.                              Print        Prep Time   00:10        Cook Time   00:20        Total Time   00:30

Prep Time   00:10        Cook Time   00:20        Total Time   00:30                      Ingredients

1. 5 eggs
2. 1 tbsp olive oil
3. 3 to 4 garlic pods, finely chopped
4. 0ne small sized onion, finely chopped
5. 1/2 cup finely chopped red bell pepper
6. 1 green chili, finely chopped
7. 0ne canned diced tomatoes with herbs (14 ounce)
8. 1 tsp paprika powder
9. 1/2 tsp red chili powder
10. 1/4 tsp pepper powder
11. 3g sugar(1/2 tsp)
12. 1/2 tsp cumin powder
13. salt to taste
14. a generous dash of grated parmesan cheese
15. finely chopped parsley leaves or coriander leaves for garnishing          Instructions
16. Heat a wide heavy bottomed non-stick pan or iron-cast skillet over medium heat, then add olive oil.
17. When the oil heats up, add chopped onion and saute until it begins to soften.
18. Then add chopped garlic and green chili, saute until nice aroma comes out.
19. Now add the chopped red bell peppers and saute until softened. It takes 5 to 6 mins.
20. Then add canned tomato slices with herbs, stir until blended.
21. At this stage, add all the spices, sugar and salt, stir well and cover the pan with lid continue to cook for about 7 to 8 mins over low heat until it starts to reduce.          For Cooking Eggs
22. Crack the eggs one at a time directly over the tomato mixture (give enough space around the outer edge and one at the center).
23. Cover the pan and cook the eggs for 2 to 3 mins to taste ( many people like their shakshuka eggs slightly runny or half cooked).
24. Remove from the heat and garnish it with grated parmesan cheese and finely chopped parsley leaves.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Shakshuka

Serves 1
Prep Time: 00:10
Cook Time: 00:20
Total Time: 00:30

Ingredients

• 5 Eggs
• 1 tbsp Olive Oil
• 3 to 4, finely chopped Garlic Pods
• 1 small sized, finely chopped Onion
• 1/2 cup, finely chopped Red Bell Pepper
• 1, finely chopped Green Chili
• 14 ounce Canned Diced Tomatoes with Herbs
• 1 tsp Paprika Powder
• 1/2 tsp Red Chili Powder
• 1/4 tsp Pepper Powder
• 3g (1/2 tsp) Sugar
• 1/2 tsp Cumin Powder
• to taste Salt
• a generous dash Grated Parmesan Cheese
• finely chopped, for garnishing Parsley Leaves or Coriander Leaves

Instructions

• Heat a wide heavy bottomed non-stick pan or iron-cast skillet over medium heat, then add olive oil.
• When the oil heats up, add chopped onion and saute until it begins to soften.
• Then add chopped garlic and green chili, saute until nice aroma comes out.
• Now add the chopped red bell peppers and saute until softened. It takes 5 to 6 mins.
• Then add canned tomato slices with herbs, stir until blended.
• At this stage, add all the spices, sugar and salt, stir well and cover the pan with lid continue to cook for about 7 to 8 mins over low heat until it starts to reduce.
• Crack the eggs one at a time directly over the tomato mixture (give enough space around the outer edge and one at the center).
• Cover the pan and cook the eggs for 2 to 3 mins to taste ( many people like their shakshuka eggs slightly runny or half cooked).
• Remove from the heat and garnish it with grated parmesan cheese and finely chopped parsley leaves.

By Santhi Therese
The Indian Claypot