Egg Shakshuka
Shakshuka is a Middle Eastern and North African dish typically enjoyed during breakfast with bread. It features poached eggs in a rich tomato puree.
Ingredients
- 2 units Egg
- 2 units Tomatoes
- 1 unit Onions
- 1 unit Capsicum
- 1 unit Green chillies
- 1 teaspoon Red chilli powder
- 1 teaspoon Ginger garlic paste
- 0.5 teaspoon Turmeric
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Sugar
- 1 tablespoon Salt
- 1 tablespoon Mozzarella cheese
- 0.5 bunch Parsley
- 0.5 teaspoon Spring onion
- 0.5 teaspoon Cumin seeds
- 1 tablespoon Oil
- 0.25 cup Water
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Instructions
- 1Chop all the vegetables including tomatoes, onions, capsicum, and green chillies.
- 2In a pan, heat 1 tablespoon of oil over medium flame and add cumin seeds.
- 3Add ginger garlic paste to the pan and fry until it turns light brown.
- 4Add onions to the pan and fry for a minute. Then add capsicum and cook until softened.
- 5Stir in the tomatoes and a little water, cooking for 2 minutes.
- 6Add salt, red chilli powder, turmeric, cumin powder, coriander powder, and sugar. Mix well.
- 7Cook for 5 minutes until the vegetables are well-cooked. Using a wooden spoon, create two wells in the mixture.
- 8Grate mozzarella cheese into the wells and crack an egg into each well.
- 9Cover the pan with a lid and let the eggs cook for 5-6 minutes.
- 10Garnish with parsley and spring onion. Serve hot with bread.
