Shakshuka is a North African dish and quite famous in Israel as well. Wikipedia says Shakshuka is a dish of eggs poached in a sauce of tomatoes, chilli peppers, and onions, often spices such as cumin. It is believed to have a North African origin and quite famous in Israel as well.
I made the Indian version of this dish and it turned out really well. I have not added anything to make this spicy because my daughter won't eat it. Do add red chilli powder or garam masala to make it more spicy. Do try it out it tastes delicious!
Ingredients
Method
1. Blend the onion and tomato to a paste.
2. In a pan, add oil. Wait till the oil heats up. Add cumin seeds. Wait for it to splutter. Add the cinnamon stick and bay leaf.
3. Add the onion and tomato paste. Saute for 3-4 mins.
4. Add the capsium and mix well. Let the capsicum retain it's crunch.
5. Add the ginger and garlic paste. Saute for another 3 mins.
6. Add the turmeric powder, coriander powder and salt. Mix well and half a cup of water and allow it to cook for a few minutes.
7. Break open the eggs into the gravy. Do not stir. Close the lid and allow the eggs to cook.
8. Once the eggs are completely cooked add coriander leaves, switch off and serve.
Goes well with dosai or roti.
Notes
1. You can make it more spicy by adding garam masala powder.
Until next time
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I made the Indian version of this dish and it turned out really well. I have not added anything to make this spicy because my daughter won't eat it. Do add red chilli powder or garam masala to make it more spicy. Do try it out it tastes delicious!
Ingredients
- Eggs - 3
- Oil - 1 tbsp
- Cumin seeds - 1 tsp
- Cinnamon stick - 1 one inch stick
- Bay leaf - 1
- Onion - 2 medium
- Tomato - 3 medium
- Capsicum - 1/2 chopped
- Ginger garilc paste - 2 tsp
- Turmeric powder - 1/2 tsp
- Coriander powder - 1 tsp
- Salt - to taste
Method
1. Blend the onion and tomato to a paste.
2. In a pan, add oil. Wait till the oil heats up. Add cumin seeds. Wait for it to splutter. Add the cinnamon stick and bay leaf.
3. Add the onion and tomato paste. Saute for 3-4 mins.
4. Add the capsium and mix well. Let the capsicum retain it's crunch.
5. Add the ginger and garlic paste. Saute for another 3 mins.
6. Add the turmeric powder, coriander powder and salt. Mix well and half a cup of water and allow it to cook for a few minutes.
7. Break open the eggs into the gravy. Do not stir. Close the lid and allow the eggs to cook.
8. Once the eggs are completely cooked add coriander leaves, switch off and serve.
Goes well with dosai or roti.
Notes
1. You can make it more spicy by adding garam masala powder.
Until next time
delicious.. my mother used to prepare this similar thing sometimes(except adding capcicum)... we used to call this muttai kuzhambu only.. now i can tell my mother that she was preparing a continental dish for us :)
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I can't wait to make this dish Beulah! Both hubby and I love eggs and this looks positively yummy. I have all these spices now so I'm ready to go!!
ReplyDeleteSend me please :P i love to have , wonderful curry :)
ReplyDeleteAs you know Beulah - I made this for dinner last night and it was absolutely beautiful! Loved every mouthful. x
ReplyDeleteThanks for trying this recipe Nicole! And thank you for taking the time to write a feedback!
DeleteMade this for my three year old. She loved it and ate without a fuss. Thanks for the lovely recipe
ReplyDeleteThank you for taking the time to write a feedback! Glad you liked it!
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