Want to make a meal out of eggs? Try Shakshuka/Shakshouka(What fun saying it na!! Shaak-shookaa! 😛 ) This Israeli (Egyptian/Tunisian) dish of eggs poached over a hearty tomato sauce is excellent with some naan,roti or bread. This will appeal to the Indian palate because of its proximity to our cuisine. It uses coriander and cumin spices in the garlicky tomato base. I served it with a caramelized onion and spring onion flatbread.
Recipe adapted from NY Times
2 tbsp vegetable oil
1 medium onion, chopped fine
1 large red chilli pepper, chopped fine
6 large tomatoes, blanched and chopped fine ( you could puree and strain them alternatively for a quick fix)
4-5 cloves of garlic, sliced
¾ tsp salt
½ tsp red chilli powder (adjust to taste)
1 cup of assorted chopped vegetables may be added (mushrooms, broccoli,peas,capsicum)
¼ tsp coriander podwer
½ tsp cumin powder ( I always keep some roasted cumin powder at hand for raitas and used the same)
Some chilli flakes (optional)
Some cheese, if desired
A handful of coriander leaves, chopped fine
Some salt and pepper to season the eggs
Heat oil in a pan and add onions. Fry them till translucent and add the red pepper, assorted and garlic. Cook till the pepper is done and them add the tomatoes, assorted vegetables salt, coriander powder, cumin powder and chilli flakes. Cook covered till the tomatoes are done.
Preheat the oven to 200C for ten minutes while the sauce cooks.
Stir in the cheese chunks (if using)
Transfer the sauce to a skillet or baking dish and gently break the eggs on the sauce. Season the eggs with salt and black pepper.
Bake for 7-10 minutes till the eggs are set.
Garnish with fresh coriander leaves and serve hot with bread. I used my Caramelised onion and green onion bread recipe to bake flatbread and served alongside to swipe the sauce with!
Enjoy a Shakshuka brunch this weekend.