Shakshuka! poached eggs nestled in a peppery and flavorful tomato sauce in a skillet.
Author: Hirra Pervaiz
2TbspExtra Virgin Olive Oil
4Large ripe Tomatoeschopped
1/4CupTomato Pureecanned or home made
1tspRed Chili Flakes
1tspSaltor to taste
1tspBlack pepper Powderor to taste
Fresh Corianderchopped 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
Shakshuka - Breakfast in a Skillet https://ticklethosetastebuds.com/shakshuka-breakfast-in-a-skillet/