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Home Dish Shakshuka (In my style- Poached eggs in tomato and veggie gravy)

Shakshuka (In my style- Poached eggs in tomato and veggie gravy)

Name: How to cook Shakshuka (In my style- Poached eggs in tomato and veggie gravy) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 persons
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Shakshuka (In my style- Poached eggs in tomato and veggie gravy)

#worldeggchallenge #middleeast #uae #bahrain This is the popular in the breakfast menu of Middle Eastern / Arabic restaurant. I love this Middle Eastern / Mediterranean egg preparation of poached eggs on tomato gravy cooked with onion, spices etc....but when I cook/ prepare at home I add extra veggies which goes out well with the eggs and the spice mix I do. It's a delicious egg dish, if you don't want or not in a mood to have veggies with the eggs skip it. I just wanted to make it a wholesome nutritious egg dish so that with the eggs I can make my son have the veggies too It goes well with soft flat breads or any breads you love like the simple bread slice, buns, baguette etc. If you want you can add 2 more eggs in the recipe. It's a one pan dish cooked and served in the pan itself on the table after which you can of course take it individually on your plates. It's generally cooked in a cast iron skillet but since I don't have a big one , I cooked it in the non-stick pan. The cooking time includes the preparation time too.

Ingredient

Food ration :

2 persons

Cooking time :

1 hour

Whole eggs

250 gms

(+/-) Tomatoes finely chopped

100 gms

Onion chopped

Green Chillies chopped (optional)

100 GMs

or 4 small sized Boiled Potatoes cubed

80 gms

Red bellpepper (weight with seeds) chopped/cubed

1/4 cup

Peas (shelled)

20 gms

Ginger (made into paste)

20 gms

Garlic (made into paste)

10 gms

few sprigs of Fresh Green Coriander

15 gms

Green onion / Spring onion

3-4 tbsps

Olive oil

1 pinch

Turmeric powder

3/4 tsp

Cumin powder

1/4 tsp

Kashmiri Red Chilli powder (non spicy chilli powder)

1/2

Crushed Black pepper

Cooking instructions

* Step 1

Prepare all the ingredients required as mentioned in the ingredients list.

* Step 2

In a cast iron skillet or non-stick pan, add oil and put 'ON' the stove. Keep the flame on medium low or low....adjust flame accordingly....this preparation doesn't require high flame. Add onion and saute it, add green chillies, peas and little salt and saute & cook for few minutes.

* Step 3

Add red bell pepper and saute it then add ginger garlic paste and all dry spices- turmeric powder, cumin powder, crushed black pepper and red chilli powder (non spicy one) and about 1/4 cup water and mix well and saute for 5 minutes or so. Then add the chopped green Coriander leaves and green onion and cook for 5 minutes or so.

* Step 4

After that add the chopped tomatoes,mix well and cook for 5-10 minutes till the tomatoes are well cooked, add water as required, so that it doesn't dry up and burn. Then add the boiled cube potatoes and mix and cook for few minutes.Check salt, add if required. Add little water if needed.Check the consistency of the gravy, it should not be too watery nor dry.

* Step 5

Once the gravy base is ready, the flame should be at LOW till the eggs are done. With the help of the spatula make space for the eggs in the gravy. I only made a big space in the centre, you can do that in whatever way you want to place the eggs. Put the eggs and cover it with a lid and cook for about 5-6 minutes or till the eggs are done (the yolk should be runny, don't overcook the eggs). Once done, garnish with coriander leaves and serve it with Flat breads or any breads. Bon Appetit !