Sausage and Egg Shakshuka
Servings: 1
Best served with: Sliced bread, Arabic bread, Toast or butter
Ingredients:
Olive oil: 1 tablespoon
Garlic sliced: 2 cloves
Onion sliced (1 small): 40 gms
Sausages sliced (any sausages will do): 100 gms
Green chillies slivers (optional): 2 nos
Salt: to taste
Turmeric powder: ¼ teaspoon
Paprika or red chilli powder: ¼ teaspoon
Tomatoes chopped (1 medium): 60 gms
Coriander leaves chopped: 40gms
Eggs: 2 nos
Black pepper crushed: ½ teaspoon
Procedure:
• In a good nonstick pan, heat the olive oil, add sliced garlic, cook for 30 seconds till the garlic is translucent
• Add the sliced onions and the sausages, stir and cook till golden brown and ensure that the sausages are cooked well.
• Add salt, turmeric and Paprika powder (red chillies can be used if spice is preferred) and cook for 10 seconds. Add the chopped tomatoes and 3/4th of the chopped coriander leaves.
• Add two eggs ensuring that the yolk is intact.
• Stir carefully the egg whites into the mixture till the egg whites are scrambled. do not burst the yolk open
• Add crushed pepper and a bit of salt on the yolks (optional)
• Allow to cook and form in the pan till the desired doneness of the yolk is obtained.
• Serve hot Garnished with coriander leaves
Tips :
• Egg Shakshuka is traditionally baked, but this is a quick home-style recipe.
• Any sausage can be used, if using raw sausages or sausage with high-fat content reduce the olive oil as the sausage will form fat once cooked
• Cover the pan with a lid after scrambling the egg white if you would require well-done yolks
One can alter flavours using cumin powder, in this case, remove the turmeric powder from the recipe.
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