Shakshouka
Servings: 2
Equipment
- Chopping board
- Iron skillet/non stick pan
Ingredients
- 2 medium Onion finely chopped
- 1 large Red pepper finely chopped
- 1 medium Capsicum finely chopped
- 1/2-1 cup Canned tomato puree/Puree of 3 roasted tomatoes
- 1/2 tsp Cumin powder
- 3-4 cloves Garlic
- 1 tbsp Chilli flakes
- 4 whole Eggs
- 2 tbsp Coriander
- 1 tsp Salt
Instructions
- Heat oil in a pan ( preferably a cast iron pan) saute onions till light pink.
- Add in capsicum, red peppers and saute nicely.
- Add in the garlic, cumin powder, chili flakes, salt. Cook till done
- Make 4 holes in the gravy and pour in the 4 whole eggs.
- Put the gas on medium flame and place a lid on top so the eggs cook properly.
- Lastly, sprinkle salt, pepper, coriander and serve hot.
- Serve it hot with some whole wheat bread or chapati and its a match made in heaven.
Notes
For a vegetarian version, you can easily replace the eggs with chickpeas.