Shakshuka meaning 'to shake' in Hebrew is an Israeli breakfast staple. This hearty breakfast meal can easily please most people for its simplicity in ingredients. It can be made in a jiffy like egg burji. All you need is a fresh loaf of airy bread to dunk into the sauce. Perfect for a sunday brunch!
Anyways, I have great love for Middle eastern food and you are going to see more recipes of it coming soon here :)
Preparation time: 5 mins
Cooking time: 10 mins
Serves : 2
You will need:
1 large Onion
2 cloves of garlic
2 large tomatoes
1 green chilly
1/4 tsp red chilli powder/Paprika
1/4 tsp turmeric powder
1/4 tsp cumin powder
1 tsp freshly ground pepper
a pinch of sugar
a handful of fresh coriander leaves
1 tbsp olive oil
Salt as per taste
1. Chop tomatoes, onions, garlic, green chillies and coriander leaves to fine pieces.
2. Heat skillet with the olive oil. Add the onions and fry till translucent.
3. Add the garlic, green chillies and tomatoes with the spices, salt and sugar. Cook for 3-4 minutes.
4. Add 1/4 cup of water if you want it more sauce-y. Stir in finely chopped corainder leaves.
5. Crack open the eggs on the sauce. Do not stir the sauce now. Everyone likes their eggs cooked differently. So cook it for 4 mins or more, as per the desired consistency of egg you'd want.
Long time ago, I made the eggs well cooked in a thick sauce as I was having with Pita bread.
We also tried runny eggs with soupy sauce with nice and spongy bread. Both versions were uncompromising in taste!