Servings : Serves 2
Shakshouka (also known as shakshuka) is an egg dish of Arabian origins. The eggs are poached in a delicious and aromatic spicy tomato sauce and the dish is then normally served with bread.
- 2-3 eggs
- 4-5 fresh tomatoes, blended or finely chopped
- 1 tsp. tomato paste
- 1 tsp. paprika powder
- 1 onion, finely chopped
- 1/2 tsp. garlic paste
- 1/4 tsp. turmeric
- 1 tsp. cumin powder
- 2-3 tbsp. oil
- 1 green chilli, chopped
- salt/pepper to taste
- 1 small capsicum, finely chopped (optional)
- 1 tsp red chilli flakes (optional)
- 1 tsp sugar
Heat oil in a small saucepan, then add the onions and fry until translucent. Add the garlic paste, followed by the chopped capsicum and chillies. Stir for a minute or so then add all the spices followed by the blended/chopped tomatoes. Cook for a few minutes then add the sugar and continue to simmer on low heat until the tomato sauce thickens.
Make small shallow indents in the tomato sauce with the back of a spoon. Break open the eggs and add them gently into the indents in the sauce, season them with a bit of salt n pepper, but do not stir, leave them whole. Cover the pan and cook on low heat for about 5 minutes or until the eggs look set with the yolk slightly soft…or you can cook them until the yolk is done to your liking.
Garnish with coriander, serve with warm pitas or buttered toast and enjoy!