Easy Shakshuka recipe
My love for egg recipes continues and here I am sharing one of my favorite recipes of recent times.
Shakshuka is an poached egg recipe, popular in Middle Eastern cuisine often eaten for breakfast. It is kind of similar to Indian style poached egg recipe, leaving the link here if you want to check it out (Indian style poached egg recipe) . This recipe may be many times simpler and quicker to make for lazy Sunday brunch. It is so simple and yet gratifying and works perfectly for breakfast or brunch or dinner.
Eggs in traditional shakshuka recipe are gently poached in a flavour some tomato sauce, and spiced with an middle eastern spice mix called baharat spice. Since I couldn’t find the spice where I live, I did my research, I came up with a blend of spices which usually is in it. I can say it worked well for me and hence wanted to share it.
This is a slightly indianized version, some alterations I have made from the traditional recipe are
- Used Kashmiri Red chilli powder instead of paprika, if you are used to paprika and have them available you can use it instead of Kashmiri Red chilli powder.
- I used coriander instead of parsley which is again an alternative to parsley which is used in the traditional recipe.
- Thirdly, the spice blend ofcourse I already wrote about it. So, if you want to make it more authentic, go ahead and use the baharat spice mix. It is available in most online stores.
I love how it can be eaten with breads and if you see in my pictures, we ate it with dosa. It was a complete hearty breakfast. Now lets see how to make shakshuka.
- 1 medium Onion finely chopped
- 1 cup Tomato
- 2 large pods garlic finely chopped
- 4 Eggs
- 2 tsp Kashmiri red chilli powder
- 1 tsp Corriander powder
- 1 tsp Cumin powder
- 1/2 tsp Black pepper
- 1/2 tsp Nutmeg
- 1/2 tsp Cinnamon powder
- Salt to taste
- 1 tbsp Tomato concentrate
- 3/4 cup Water as required
- 1 tsp Oil
- leaves Corriander or parsley for garnish
- Take a wide and large pan, add oil to it and once hot add finely chopped onions and garlic and little salt. Sauté it until it is soft and slightly golden. De glaze the pan and add in the tomato purée and cook until the tomatoes and onions combine together and the mixture gets thicker.
- Next add in the spice powders and cook until they are fully absorbed in the sauce. Add water to loosen it and the tomato paste. Cover and simmer for about 5 mins in low to medium flame. When you see the mixture is thickened a bit and also is a bit saucy, make little pockets and break open the eggs in to the pockets.
- Season with salt on top of the yolk and the egg white and cover and cook for about 5-7 minutes or until you eggs are medium
- Done. I personally like to have some runny yolk so cook the egg to your liking.
- Serve it hot with breads or dosa