Shakshuka | Eggs poached in spicy tomato sauce

Shakshuka

shakshuka

Edit:

Last night I made shakshuka and instead of having it with roti, rice or bread, I teamed it with steamed zucchini ribbons. This makes for a light and healthy dinner. The ribbons were made using a vegetable peeler. As simple as that. Then simply plonk them into boiling water for about 3-4 minutes and drain. Top with shakshuka and feta cheese (optional).

This is embarrassing, but I believed I came up with this egg dish. Turns out, it was always around and it’s Shakshuka. Well, a kind of Shakshuka. Either way, it’s one of my favourite breakfast/lunch dishes. Eggs are always a hit. Be it fried, as an omelette, scrambled or even poached. This one is perfect for a weeknight dinner because it comes together in less than 20 minutes and with very few ingredients. Of course, you add more veggies and herbs to it to make it all the more delicious and filling. Scoop it with some pita or bread for best effect. But you can settle for rice too, like in my household. Leftovers can turn into breakfast. See what I mean when I said it was perfect.

Shakshuka

Shakshuka

Yield:

2 servings

Prep time:

10 mins

Cooking time:

15 mins

Ingredients:

Eggs – 4
Tomato – 3 large diced
Onion – 1 chopped
Capsicum – 1 diced
Garlic – 4 cloves
Chilli powder – 1/2 tsp
Cumin powder – 1/2 tsp
Coriander leaves to garnish

Method:

Heat a nonstick pan and saute onions along with garlic in hot oil till onions are soft.
Add the spice powders and salt, and saute.
Now add the tomatoes and capsicum and cook for 15 mins on medium flames.
Create 4 ‘wells’ in the tomato sauce and crack an egg each into them.
Cover with lid and let it cook in low flame for 4-5 mins. Do not take lid off till you’re ready to eat. This way the yolk will be cooked enough and not too runny. If you want it runny, cook it for 3-4 mins.
Garnish with coriander leaves when you open the lid and are ready to eat.

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