This one too one of the husband’s demand. Truely speaking I came across the name first time when he sent me an email requesting if we could have as a weekend brunch. The recipe looked very interesting but by the time it was weekend, we felt if we really wanted to have Shakshuka. So yes we did have it but a modified version and it actually came out to be yummy.
Shakshuka also called Shakshouka is of African origin and in simple words, is poached eggs in tomato onion gravy spiced with paprika and cumin. So that’s where I thought I can ammend the dish according to my taste and convenience. That’s what you could do too…
- 3 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 1 large red bell pepper, finely chopped
- 4-5 garlic cloves, grated
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- Small piece of ginger, grated
- 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
- ¾ teaspoon salt, more as needed
- 2 teaspoon curry powder
- 6 large eggs
- Chopped cilantro, for serving
- Heat oven to 375 degrees.
- Add onion, bell pepper and all the spices to a grinder and coarsley blend it, not a fine paste.you should feel some chunks. Heat oil in a large skillet over medium-low heat.Add garlic and ginger and cook until tender, 1 to 2 minutes. Then add the tomatoes and the bended gravy to it and simmer until tomatoes have thickened, about 10 minutes.
- Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve hot.
Not mandatory to have a skillet. You can cook in a regular non-stick pan. Crack the eggs, cover the pan with a lid and cook them partially. Turn off the gas and allow to cook further with the steam in it.