Levantine Shakshouka takes a quick detour to India and back in this recipe
A Mediterranean delight, Shakshouka is a popular tomato and eggs dish that is usually eaten at breakfast
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 1h |
| SERVES | 3 |
3 eggs
2 ½ onion
5 tomatoes
6 green chillis
6 cloves of garlic
¼ tsp sugar
¼ tsp chilli powder
¾ tsp paprika powder or Kashmiri chilli powder
2 tbsp oil
Salt to taste
1. Take a deep-bottomed pan or wok, add a teaspoon of oil, followed by some crushed garlic and green chilli. Sauté it well.
2. Add finely chopped onion and salt, and sauté until the onion turns golden brown.
3. Add Kashmiri chilli powder/paprika powder. Stir the mix for another minute.
4. Add another ¼ tsp of regular chilli powder, and stir continuously till the raw smell goes away.
5. Add tomato puree, and mix well. Close the lid and let it cook well.
6. Add a pinch of sugar. Since the water has to drain completely, cook on a low flame.
7. Check for the spices and salt and adjust accordingly. Make a small space in the thickened gravy and crack three eggs into the wok.
8. Close the lid and cook the egg to your desired consistency. The eggs can be hard boiled to runny consistency. The cooking time totally depends on how you want your eggs.
9. Garnish with green chillies, coriander, mint or parsley leaves. Serve it hot with bread, chappathi or even rice.
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