Rice is the most-loved staple food across cultures. The popularity of this grain in different regions gives us a variety of ways to enjoy it with every dish being unique and delicious. So I decided to do a series of recipes with Rice bringing you creative, fun and delicious ways to make this everyday staple a little more exciting. Starting-off with a breakfast bowl and this ain’t your regular breakfast bowl, it is a bowl of Creamy Brown Rice Porridge with Dark Chocolate and fruit.
There is something really comforting about a bowl of rice topped with your favorite gravy, meat, veggies or fruit. All items in a bowl sound so good and tastes even better. It’s equally pleasing to look at. Just like this bowl of Creamy Brown Rice Porridge with dark chocolate, it looks so good and tastes amazing. Brown rice, a darling grain for the health conscious doesn’t have to be boring and basic and when chocolate is involved, it just gets delicious!
This breakfast bowl is really simple to make with only 5 ingredients and is packed with nutrients, flavors and energy to give you the perfect boost to start your morning. I tried Reem ka Steam RiceBrown Rice for this recipe and I was pretty much impressed with the quality of grains. I cooked the brown rice for the first time and they came out perfect and tasted good too unlike all the stories and experience I’ve had heard of that brown rice don’t taste that good and all. These one’s were easy to cook and tasted good too. For my clean-eating days I am now using Reem ka Steam Brown Rice and am pretty satisfied. I’ve found the best alternative to satisfy my rice cravings.
Satisfying rice cravings with something else can be hard but having brown rice as a nutritional alternative makes it easier. Specially when it’s packed with proteins, fiber, magnesium and other health benefits! Starting the day with this? I can’t think of a better way. Also, along with the nutrients from the Creamy Brown Rice, this breakfast bowl gets the sweetness from maple syrup and is also rich with antioxidants from the cocoa powder. Topped with fresh fruit and chocolate square, this breakfast bowl is breakfast deliciousness!
Bring out those fancy bowls and fill ’em up with this yummy and creamy Brown Rice porridge with Dark Chocolate.
Creamy Brown Rice Porridge with Dark Chocolate
by Hirra Pervaiz December-28-2017
Start your day with delicious bowl of creamy brown rice porridge. A healthy and tasty breakfast that’s chocolaty, not too sweet, warm and filling.
From the title of the post most of you would be like – Pizza for Breakfast? Well, Yes! This one right here is a Breakfast Pizza with no ordinary crust but a Pancake Mix Crust.
Did you know you can make so many delicious things using Pancake mix other than Pancakes of course? Until now, I didn’t. When I came across this recipe on Delish Plan I was so impressed by the idea of using pancake mix as a crust for this breakfast pizza that I had to try it out to experience the taste and flavors.
Most of you know already that I’m not a breakfast person at all, but for our new followers – I’m not a breakfast person, which means I’m one of those who skip breakfast (as in proper meal) and are happy to have a cup of chai and call it breakfast. But I do enjoy trying out new breakfast recipes that I find interesting and worth sharing with you all. I also enjoy breakfast plans with friends and love trying out breakfast menus at restaurants, yet I’m not a breakfast person (maybe just at home, lol)
This gorgeous looking and tastefully delicious Breakfast Pizza is so so easy and quick to make.And the best part, you don’t have to worry about making the perfect dough at all – what else could you ask for, right? You can also play around with the ingredients and add all your favorite things to it, mushrooms, bell peppers, tomatoes, sausage or anything at all . This pizza is versatile like that!
This was my first attempt with the pizza, it turned out awesome but the eggs on the crust did not come out perfect – like I wanted them to be. It still looked great and tasted delicious. Next time I’ll be more careful when adding eggs on top so that they stay in shape and come out perfect.
Pancake Crust has been a hit and this Breakfast Pizza is now a favorite! You can find more breakfast recipes here
Breakfast Pizza with Pancake Mix Crust
by Hirra Pervaiz August-31-2017
This gorgeous looking breakfast pizza with pancake mix crust is loaded with cheese, eggs and sausage – a perfect way to revamp your weekend breakfast!
Prep time: Cook time: Total time:
For Pizza Crust
2 Cups Buttermilk Pancake Mix
1/4 Cup Extra Virgin Olive Oil
1/2 Cup Water
For Pizza Topping
1 Cup Mozzarella Cheese (Grated)
6 Chicken Sausage, cooked and chopped
1/2 Cup Cheddar Cheese (Grated)
1/4 Cup Parmesan Cheese (Grated)
1/4 tsp Salt, or to taste
1/2 tsp Black Pepper, ground
1/2 tsp Red Pepper Flakes
Preheat the oven to 425°F or 220°C. Prepare the pizza dish or a cookie sheet by lightly greasing it with olive oil or cooking spray
In a large bowl mix together pancake mix, water and olive oil until well combined.
On a clean counter top or kneading surface sprinkle some pancake mix or flour. Transfer dough from the bowl to the floured surface and knead for about 2 minutes. Place it back in the bowl and cover with a clean, damp kitchen towel and let sit for 5 minutes, undisturbed.
After about 5 minutes dust the rolling pin with flour and start rolling the prepared pizza dough into your desired shape (circle, oblong or a square) keeping it about 1/2 an inch thick. Transfer the crust to the prepared pizza pan and bake for 10 minutes.
Once the pizza crust is ready, top it with mozzarella cheese, cheddar cheese, sausage and Parmesan cheese. Put it back in the oven for 14 minutes. Seven minutes into baking add eggs on the top and continue baking for the next seven minutes or until the egg whites are set
Take it out of the oven and season with salt, black pepper and red pepper flakes. Sprinkle some chopped cilantro or green onion on the top,slice and serve!
You can choose any topping for your Pizza
This was my first attempt and the eggs did not come out perfect, next time when baking the crust I’ll make indentations on it where the eggs will go, to keep them in shape and to prevent egg whites from sliding around
Weekend breakfast has to be special, especially for a person like me who is a no-breakfast-person all week through. While all the attention on special breakfast is given to pancakes (by most), for me something special for breakfast means French Toast. And if you’ve been following me you must have followed my French Toast recipes too, and today I’m adding another one to the list, it’s Strawberry Cheesecake French Toast.
It’s a breakfast dessert, so double the treat! and that’s what makes it even more special. Imagine for a second, your favorite strawberry cheesecake stuffed in golden crisp bread, drizzled with maple syrup and served with fresh fruit. It did give you that fancy restaurant breakfast feel, right? It’s that special.
This breakfast recipe will leave you happy and glowing with all its goodness and richness. And of course you’ve found a new recipe for your breakfast and brunch parties!
Strawberry Cheesecake French Toast
by Hirra Pervaiz April-11-2016
Have Cheesecake for Breakfast! *Strawberry Cheesecake French Toast* filled with fresh strawberries and cheesecake spread, served with maple syrup. It’s a breakfast dessert!
Prep time: Cook time: Total time: Yield: serves 2
4 Slices White Bread
4 ounces Cream Cheese, at room temperature
1 tsp Vanilla Extract
1/2 tsp Lemon Juice, fresh
1 Tbsp Honey
1 Cup Strawberries, diced
1/2 Cup Full-Cream
3 Tbsp Sugar
1 tsp Cinnamon Powder (Optional)
1/2 Cup Butter
Butter for cooking
Maple Syrup for serving
To make the cheesecake spread, in a bowl combine together cream cheese, honey,vanilla extract, lemon juice and strawberries using a spoon or a spatula. Let rest for about 2 minutes. Do a taste check and add more honey if required.
Generously spread this cream cheese mixture on one slice of bread, cover with another slice and press slightly. Do the same with other two bread slices
In a shallow dish whisk together eggs, full cream, sugar and cinnamon powder(if using)until well combined
Put a pan over medium heat, add butter. When it melts, dip each stuffed sandwich in the prepared egg mixture, coating it well. Immediately put it in the pan and cook about 2 minutes, flip and cook the other side or until both sides are nicely golden
Serve it warm, dusted with powdered sugar, drizzled with Maple Syrup and some fresh strawberries
It’s Celebration Season! And I’m back on the blog with another recipe that will definitely Tickle those Tastebuds!! Just look at those beautiful red toasts, stuffed with cream cheese and chocolate dripping, doesn’t it all look so festive? Why celebrate with lunch or dinner when you can have an amazing breakfast to start-off your love-filled day (hint: it’s February)
By now you all must know that I’m obsessed with French Toast and if you still don’t know check out these recipes that I’ve shared here(now you know it too!). Although I didn’t make these for Valentine’s Day but I thought its the perfect time to share the recipe, when everything goes red, why not breakfast? I’m sure everyone would love this Valentine’s Day Breakfast – it’s just perfect.
Show some breakfast love, prepare this decadent and delicious breakfast dessert and celebrate.
Happy Valentine’s Day Everyone!
Red Velvet French Toast stuffed with Cream Cheese
by Hirra Pervaiz February-3-2016
Red Velvet French Toast stuffed with cream cheese and drizzled with chocolate. A perfect breakfast for Valentine’s Day!
Prep time: Cook time: Total time: Yield: serves 2
Red Velvet French Toast
1/2 Cup Milk
1-2 Tbsp Sugar
1/2 tsp Vanilla Extract
1-2 Tbsp Cocoa Powder (Unsweetened)
2 tsp Red Food Coloring
4 Bread Slices (halved)
Butter for frying
Cream Cheese Filling
250g Cream Cheese (at room temperature)
1/4 Cup Powdered Sugar
1 Tbsp Milk
2 Tbsp Nutella
Whisk together all the ingredients for French Toast in a shallow dish, until smooth.
Dip each bread slice in the French Toast mix and press it gently so that it soaks some mixture. Flip and repeat on other side, until evenly coated.
Melt butter in a pan over medium heat. Fry the bread slices, flip over and fry until cooked through.
While the bread is frying, prepare cream cheese by whisking together cream cheese, sugar and milk until smooth.
In a microwave safe bowl, add Nutella and heat it for about 30 seconds. Remove from microwave and stir
To assemble the Red Velvet French Toast, spread a generous amount of cream cheese on the toast, sift some powder sugar on top and drizzle chocolate on it and serve!
I used Chocolate Syrup on top, but the bread soaked it immediately. So using Nutella or melted chocolate chips work best
This can also be served with strawberries, raspberries or any of your favorite fruit too.
Yes my French-Fries Lover Friends, you read that right. Breakfast has become a lot more addictive with this Tanzanian special dish Chips Mayai (French Fries Omelette). The sound of it is so tempting in itself, for the not-so-breakfast-kind person like me this is an absolute breakfast treat.
When I first came to know about the existence of this dish on a blog that I follow The Desi Dossier, I was so tempted by the idea that I had to try it. But, as I’m ME, I had to do some research and had to find out where this dish came from and who invented it and everything about it. To my surprise, this very simple yet delicious dish came out of Tanzania and it is said to be a very famous dish there. One that you’ll find in every restaurant, and at every corner of the street.
The name Chips Mayai is in Sawahili the national language of Tanzania, where Mayai means Eggs and chips are French Fries so French Fries in Eggs or Eggs in French Fries.They serve it as a snack or street food with a side of some salad they call Kachumbari and Chili Sauce. But I like having it for breakfast and its so ridiculously good that you’d love it too!
Tanzanian Chips Mayai (French Fries Omelette)
by Hirra Pervaiz October-20-2015
Breakfast just got a lot more delicious with Chips Mayai, French Fries in an Omelette!
Prep time: Total time: Yield: serves 1
Salt, to taste
Black Pepper, to taste
Make yourself a good amount of French Fries or use store bought (I made my fries myself, just the way I like them)
In a bowl whisk the eggs, add salt and pepper to taste. Add French fries to the bowl and mix it all well
In a pan heat oil and add the fries-egg mixture to it. Cook for 3-4 minutes until golden from bottom then flip and cook the other side
Serve hot with your favorite chili sauce, bread or have it as is, Enjoy!
You can check out this post here to master the art of making the perfect omelette.
This Independence day weekend I wanted to try a different breakfast. The French Toast addict in me wanted to have French Toast for breakfast but not the classic one. It had to be creative, glorious, delicious and something that’s absolutely gluttonous, and that’s when I came up with this spectacular Cheese stuffed French Toast with Ice-Cream recipe.
When all kinds of cravings combine you have this spectacular breakfast-dessert (as I call it) that is a beautiful composition of personal favorite combinations, cheddar and toast, ice-cream and pancake syrup, milk, sugar and cornflakes. This Cheese stuffed French Toast with Ice-Cream is not just another french toast recipe, its Restaurant Quality! (you’ve got to believe this when I say it, as if you have a choice)
Imagine the contrast of flavors so pleasantly presented: hot and cold, sweet and savory, crunchy and soft, all together in front of you one fine morning, the look of it will brighten your day and once you’ll start eating, it’ll be your best day ever! (OK that’s an exaggeration but it is awesomely delicious)
It’s super easy to make and is packed with deliciousness. And the secret ingredient for it is of course Ice-Cream! You’ve got to trust me when I say this is the BEST French Toast recipe ever. Don’t look any further for a perfect, restaurant style French toast recipe because you’ve found one and it’ll become your favorite too.
I have other french toast recipes too, which you can find here, here and here but this one turned out to be the best for me.
Have it for breakfast or make yourself a quick dessert, add in your favorite fruits and ice-cream flavors and indulge in deliciousness. So you’ve got to try this soon and that literally mean do it Now!
Cheese stuffed French Toast with Ice-Cream
by Hirra Pervaiz August-18-2015
Wake up your tastebuds with cheesy, crispy and a glorious breakfast-dessert served with ice-cream and pancake syrup
Prep time: Cook time: Total time: Yield: serves 1
2 slices White Bread (or any bread)
1 slice Cheddar Cheese
2 Tbsp Sugar
4 Tbsp Milk
1/4 tsp Vanilla extract (optional)
1/4 tsp Ground Cinnamon (optional)
1/2 Cup Cornflakes, coarsely crushed
3-4 Tbsp Butter (or as needed)
1 scoop Praline Ice cream (or any other) for serving
Pancake Syrup or Maple Syrup for serving
In a shallow dish whisk together egg, sugar, milk, vanilla extract and cinnamon. Set aside
Put the crushed cornflakes in another shallow dish
In a non-stick skillet melt butter over medium-low heat
Arrange the cheese slice between two bread slices, making a sandwich. Dip this sandwich in the egg mixture allowing the bread to soak up some of the mixture,turning sides to coat
Then coat the sandwich with crushed cornflakes gently pressing while coating so that it sticks together and coats it completely
Transfer the sandwich to the skillet and cook until golden brown and crisp (make sure the cornflakes coating doesn’t burn)
Transfer to the serving plate, slice it diagonally. Drizzle pancake syrup over it and serve with a scoop of ice-cream
Serving Ideas:Butter, berries, seasonal fruits, confectioners’ sugar, your choice of ice-cream
Superfoods are all the rage these days, with their magical properties they are to provide super health benefits which we normally don’t get from the kind of foods we eat everyday. With so much hype around these, when I came across Chia Seeds I was a bit skeptical in trying them out but then Chia Pudding was something that made me try it. In which I was only concentrating on the pudding part of it.
And I was surprised at how amazing this pudding turned out to be, it was not only filling it tasted great too and these little seeds became my best-friends since then. I’m a kind of person who skips breakfast easily, that’s one bad habit that I have and on days when I do have breakfast its only a glass of milk, which doesn’t keep you filled for a good 5-6 hours.
So adding chia seeds to the milk was a super idea for a person like me. Often people confuse chia seeds with basil seeds (in urdu: Tukh Malanga) which are quite similar looking with a very little difference in shape but both the seeds have super health benefits. However there is a huge difference in consuming them, while Chia seeds can be consumed both raw or soaked, basil seeds can only be consumed soaked and can’t be eaten raw at all. Now you know the difference, don’t confuse these two!
It’s summer season and my favorite fruit Peaches are available so these had to be used in this pudding. Like I used my favorite fruit in it, you can use your favorite fruit bananas, strawberries, mangoes or any other fruit and believe me you’ll love this pudding as much as I did.
Prepared with only 5 ingredients, requires 2-3 minutes preps, make ahead (overnight) and enjoy the next day. Its the best thing to have in breakfast and for people like me who skip breakfast, it’ll make you have breakfast everyday. It’s that good. It’ll keep you filled for 5-6 hours easily, will give you an energy boost and is an easy way to boost your fiber and omega-3 intake too. It’s really good for weight-watchers and is an ultimate food for dieters and people who want to lose weight. Just sprinkle some over the salad, add in a soup, make a pudding and eat it in whatever way you like.
Prepare it, try it and enjoy the creamy, healthy, delicious Chia Pudding with your favorite fruits. You can also check out this post for another superfood that I tried and absolutely loved.
I used milled Chia Seeds for this recipe that were from Linwoods Pakistan and are easily available in grocery stores.
Chia Pudding with Peaches
by Hirra Pervaiz August-10-2015
Chia Pudding with Peaches – with 5 Ingredients only, this creamy,quick and healthy breakfast pudding will be your new favorite!
1 Cup Milk
1 Cup Yogurt
3 Tbsp Chia Seeds
1 Tbsp Honey or Maple Syrup
In a bowl or a jar mix together milk, yogurt, chia seeds and maple syrup or honey. You can add some vanilla extract or almond extract for flavor
Taste and adjust ingredients according to taste. Give it a nice stir and cover the bowl and store in the fridge overnight
Remove the pit of the peach, cut in cubes and mix in the pudding
This time I’m sharing a very quick recipe with the same amazing taste and of course Nutella. You can prepare it in a microwave safe plate or even in a mug – Yes! in a mug (Read notes below)
Microwave Nutella Stuffed Frensh Toast
by Hirra Pervaiz May-20-2015
Sweet, warm, chocolatey and amazingly delicious french toasts stuffed with Nutella! A Super quick and super delicious breakfast prepared in a microwave.
Prep time: Cook time: Total time: Yield: serves 1
2 Slices White Sandwich Bread
2 Tbsp Nutella
1/4 Cup Milk
2 Tbsp Sugar
1/4 tsp Cinnamon Powder
A few drops Vanilla Extract
2 Tbsp Butter or Margarine
Generously spread Nutella on one side of each slice.
Butter the other side of both the slices and keep aside.
In a separate bowl whisk together egg, milk, sugar, cinnamon and vanilla extract
Put the bread slices in an microwave safe plate and pour the egg mixture over it. Let the bread soak completely. Turn the slices over after a few seconds so that both sides are well soaked in the mixture
Microwave it for 2-3 minutes on high and turn the slices and microwave for 2-3 minutes. (Increase the time by 10 secs, depending on how you like your toasts and varying microwave temperature settings)
For French Toast in a mug, simply cut the bread slices into cubes, lightly grease the inside of microwave safe mug with butter. Put half the bread cubes in the mug and pour egg mixture over it. Add a second layer of bread cubes and pour remaining egg mixture. Microwave it for 1-2 minutes or until the mixture is set. Serve warm with Nutella, powdered sugar or maple syrup
Spring is here and I’m so happy to see my little garden in full bloom, filled with floral scents, its all green and fresh. Nature always inspires me and brings a smile on my face with its creations be it a budding flower or seeing the clouds make different shapes. Today’s recipe is inspired from the Spring season and is my inspiration to look at the positive things life has to offer. It’s my Mini Chocolate Donuts … yes Donuts!
I must have gotten you all confused on what’s the connection between donuts, spring and positive thinking right? Well, it’s pretty simple, have you heard that quote:
“Between the optimist and the pessimist, the difference is droll.
The optimist sees the doughnut; the pessimist the hole!” – Oscar Wilde
This is the lesson learned from the donuts – to look at the positive things life has to offer. Inspiration is from Spring since my donuts are sprinkled with rainbow sprinkles, it has the color and feel of spring, it all connects, you see 🙂 Here’s a picture of my Spring Garden.
I had this mini donuts pan from Prestige, from quite some time now and had planned to make donuts on my 1st Blogiversary in June this year, but I couldn’t wait this long and made these cute little donuts out of it. This recipe is the best recipe for baked donuts, its soft, moist, easy-to-make and delicious! Oh, did I tell you its dairy free? Well.. yes it is, no eggs, milk or butter. Simple ingredients and oh-so-awesome donuts in 15 minutes. Don’t believe me? Try it yourself.
Wave good-bye to fried donuts and welcome these baked mini chocolate donuts in your home. The rich chocolatey glaze on the top gives this moist donuts the texture and makes them melt in your mouth.
The rainbow sprinkles on the top give it the oomph. But you can decorate with anything you fancy. Do check out the notes below, I’ll be giving the Nutella Version of this recipe.
When you make these, make an extra batch because these little cuties will be snapped in just no time at all. Believe me they’re that good.
Baked Mini Chocolate Donuts
by Hirra Pervaiz April-09-2015
Mini Chocolate Donuts – a moist, chocolatey and delicious little treat, easy-to-make, topped with rich chocolate glaze and rainbow sprinkles, its dairy free! The best baked donuts recipe. Prep time: Cook time: Total time: Yield: 8 donuts
1/4 Cup + 2 Tbsp Flour
1/4 Cup Castor Sugar
2 Tbsp Cocoa Powder
1/4 tsp Baking soda
1/8 tsp Salt
1/4 tsp Instant Coffee
2 1/2 Tbsp Vegetable Oil
1/2 tsp Vanilla essence
1/4 Cup Water
1 Tbsp Corn Syrup (optional)
1/2 Cup Castor Sugar
1 Tbsp Vegetable Oil
1 Tbsp Water
2 Tbsp Cocoa Powder
1/4 tsp Vanilla Essence
Pre-heat oven to 180 degrees celsius and prepare the donuts pan by lightly greasing it with oil
In a prepping bowl sieve together flour, sugar, cocoa powder, coffee, baking soda and salt. Whisk together to combine.
Add vegetable oil, vanilla, water and corn syrup and continue to whisk until smooth and well combined.
Pour into 8 donuts pan molds, filling each mold until about 2/3 full and put it in the oven to bake
Donuts will take 10-14 minutes to bake. Remove from oven and let cool in the pan for 10 minutes. After 10 minutes release from molds on to a cooling rack and let cool completely.
Prepare the frosting by whisking together sugar, oil and water until smooth. Add cocoa powder and vanilla essence and continue to whisk until creamy.
Once the donuts are cool, dip them in the chocolate glaze to cover the top and sprinkle some rainbow sprinkles – Enjoy!
If you’ve prepared the Chocolate Glaze and Donuts are not yet cool, cover the glaze with a damp tea towel to prevent it from drying out.
For the Nutella Version Donuts: Add 4 Tbsp Nutella in the donuts batter along with the rest of the ingredients mentioned.
For the Nutella Version Glaze: 1/2 Cup castor sugar, 1 Tbsp Water and 2 Tbsp Nutella (melted). Mix all the ingredients together, slowly add water until the glaze has the right consistency
Are you the kind of person who likes to have a fancy breakfast? Well, who wouldn’t want one, I do! If I tell you that you can make a very fancy, flavorful, hearty breakfast that’s super easy and budget-friendly wouldn’t you want to try it? I’m sure you do.
With ingredients from your kitchen pantry, eggs, ripe tomatoes, onions and spices, you can prepare a very easy yet fancy dish Shakshuka – breakfast in a skillet, fun name right? I came across this Shakshuka recipe a while ago, its colors and ingredients tempted me so much that I had to try and ever since I’ve made it, it has become a favorite! Also, this star dish is perfect for brunches, weekend breakfasts or just any time at all.
I’m sure some of you might have heard about or have tasted this dish before but for those who aren’t familiar with it, Shakshuka is a traditional Mediterranean dish, known to have Tunisian origin. The word Shakshuka means “a mixture” in Tunisian Arabic. It essentially is a tomato sauce prepared in a cast-iron skillet with spices and poached eggs on the top. This incredibility satisfying meal is a staple of Libyan, Moroccan, Algerian, Tunisian and Egyptian cuisines.
You won’t believe how easy it is to prepare and how flavorsome it is. In just one skillet you prepare the sauce, add your eggs directly over it, which gently poach it. As much as its a delicious meal its a treat to look at too. The aroma of tomatoes and garlic combined with subtle heat of the spices, the richness in the sauce balanced with herbs and the golden yolks of the poached eggs perfectly pulls everything together.
In my recipe version I’ve used three eggs, you can add in as many as you like. You can also be creative and add bell peppers in the tomato sauce or sprinkle some crumbled feta cheese on the top. This can be served with warm pita bread, toasted and buttered bread slices or just any type of bread you like.
Have you tried this before? Do let me know by commenting below and if you haven’t give it a try this weekend and savor the mediterranean flavors.
Shakshuka – Breakfast in a Skillet
by Hirra Pervaiz March-18-2015
Shakshuka! poached eggs nestled in a peppery and flavorful tomato sauce in a skillet.
Prep time: Cook time: Total time: Yield: serves 2
2 Tbsp Extra Virgin Olive Oil
1 Big Onion, chopped
4 Cloves Garlic, roughly chopped
4 Large ripe Tomatoes,chopped
1/4 Cup Tomato Puree (canned or home made)
1 tsp Cumin Powder
1 tsp Red Chili Flakes
1 tsp Coriander Powder
1/4 tsp Dried Basil
1 tsp Salt, or to taste
1 tsp Black pepper Powder, or to taste
Fresh Coriander, chopped for garnish
In a medium skillet, heat olive oil, add the onions and saute until translucent then add the Garlic and saute until fragrant
Stir in the tomatoes and cook for 5 minutes on medium heat until soft. Now add the tomato puree, all the spices and mix well. continue to cook, stirring occasionally till its all well combined and sauce starts to thicken. Taste check and adjust seasoning according to taste.
Make wells in the tomato sauce and crack in the eggs making sure the yolk doesn’t break. Put the lid on, and turn down heat to low. Cook for 15 minutes on a low flame(or how you want your yolk to be, runny or hard ).
Uncover and remove from heat, sprinkle some salt and pepper on the eggs, garnish with chopped coriander and serve with your favorite bread
If the tomato sauce is too dry and sticking to pan, pour in some water and mix well. Shakshuka is supposed to be dry, not watery liquid.
You can bell peppers, jalapenos to the sauce and sprinkle some crumbled feta cheese on the top
This dish can be prepared on the stove or can be baked. Once the tomato sauce is prepared, crack in the eggs, put it in the oven and bake