SERVES 4
Shakshuka is a classic breakfast dish commonly served in the Middle East and North Africa. It is a preparation where eggs are poached in a sauce of tomatoes, bell peppers, garlic and onions cooked in olive oil and spiced with cumin, paprika, cayenne pepper and nutmeg. However, this recipe is a modified and kicked up version of the traditional shakshuka. I have replaced some of the ingredients that are traditionally used in a shakshuka with turmeric, coriander, garam masala, ginger and green chili to give it an Indian touch. Enjoy with some warm pita and naan bread.
4 eggs
1 large onion, finely chopped
1 green chili, finely chopped
1-in ginger, peeled and finely chopped
2 tsp garlic, minced
1 small bell pepper, finely chopped (optional)
2 large tomato, chopped
¼ tsp turmeric powder
1 tsp Kashmiri red chili powder. Use cayenne chili powder if you want to kick it up further.
1 tsp coriander powder
¾ tsp garam masala
2 tbsp coconut milk
¾ cup water
2 tbsp oil
½ tsp salt, adjust to taste
½ tsp ground black pepper, adjust to taste
2 tbsp cilantro, finely chopped
1 Heat the oil in large sauté pan over medium high heat. Add the onions and sauté till the onions are soft and translucent, about 5-6 minutes.
2 Add the finely chopped green chili, ginger and garlic. Sauté till the raw smell of the ginger and garlic goes away, about 1-2 minutes.
3 Add the finely diced bell pepper. Mix well and cook for about 2-3 minutes. If you are not adding a bell pepper, skip this step.
4. Add turmeric powder, red chili powder, coriander powder and garam masala. Mix well and cook for a minute while stirring constantly.
5 Add the finely chopped tomato and salt. Sauté till the tomato is cooked and releases oil, about 4-5 minutes.
6 Add the coconut milk and water and bring to a simmer. Lower the heat to low and cook for about for 5 minutes.
7 Make small well in the mixture. Break an egg and drop it in the well. Repeat with rest of the eggs. Season the eggs with salt and black pepper. You can also sprinkle a little Kashmiri chili powder on the egg (optional).
8 Cover the pan and cook the eggs to the preferred doneness. 5 minutes for soft and runny, and 10 minutes for hard.
Serve hot with warm pita or naan bread.
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