March 21, 2018

Shakshouka | Eggs in spicy Tomato Sauce


Habits are quite situational! I hate waking up early mornings although I know that's the best part of the day and would love to inculcate the habit of waking up early. Having said that, do not mistake me to be a person who wakes up at 9 am! I am up before 7!Ain't that good enough :P However, I surprise myself on trips, I become an early riser. I love those early morning walks and that peace it gives! The part of Dubai I stay in has a serious dearth of such good and peaceful places for a morning walk which makes me think would the presence of such a place in the neighborhood make me an early riser (**thinking**)

The next best thing that could happen in the morning is an amazing breakfast. Eggs form an integral component of the breakfast table. When you can have a wholesome egg dish with just a slice of bread to wipe away the final gravy - yumm! Mornings are made!

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That is Shakshouka to me - it makes an amazing dinner too! Its a dish popular in the Middle east and African region - debate is still on for the country of origin.
Here is the recipe -

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Ingredients
  1. Eggs - 3
  2. Onions ( purple or white) - 1 large finely chopped
  3. Garlic - 2 tbsp finely chopped
  4. Tomato - 4 large
  5. Cumin powder - 1 tsp
  6. Chilly powder - 1 and 1/2 tsp
  7. Pickled jalapeno - 1 to 2 tbsp chopped ( optional)
  8. Capsicum - 1/4 cup chopped
  9. Tomato sauce - 2 tbsp
  10. Coriander leaf - 1/4 cup chopped loosely packed
  11. Bread crumbs - 2 tbsp ( optional)
  12. Salt to taste
  13. Olive oil
Method
  • Roughly chop the tomatoes and blend them.
  • Heat 2 tbsp oil in a frying pan. Add the chopped onions and garlic. Cook until it wilts.
  • Add cumin powder and chilly powder. Cook them well.
  • Add the tomato puree along with salt. Cook it covered until the tomato is well cooked and begins to reduce slightly. This may take about 10 minutes on low flame.
  • Pour in tomato sauce and add the capsicum and jalapeno. Cook for another minute or two before adding the chopped coriander leaf, save some for garnish.
  • Break open eggs into bowls and slowly drop them into the tomato sauce spacing them well.  Sprinkle the bread crumbs over this and cook it covered till a white layer forms over the egg yolk. The egg yolk needs to remain slightly runny.
  • Garnish with corriander leaf.
  • Serve immediately with toasted bread!
You may also note - 
  • In case you do not intend to serve immediately. Make only the gravy and add the eggs just 5 minutes before serving.
  • The egg tends to cook and harden in the heat if left for too long before serving