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
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
