How to make Shakshuka traditional way, its a 15 minutes quick breakfast or one pan meal. Chalo jhatpat banate hai fir 🙂
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“Shakshuka” is originally from Tunisia and a popular Middle Eastern recipe which means “all mixed up”. Its a one pan meal and is a mix of eggs poached in a sauce of tomatoes, bell peppers, onions and spiced with cumin, paprika and fresh garlic. It is traditionally served for breakfast with warm pita bread and pairs well with hummus, roasted potatoes or Greek salad.
Prep time: 10 mins
Cooking time: 15 mins
Serves: 4
INGREDIENTS FOR SHAKSHUKA
SHAKSHUKA
OLIVE OIL: 3 tbsp
ONION: 3 medium, finely chopped
RED BELL PEPPER: 1 medium, finely chopped anaheim
GARLIC: 10 cloves big size, finely chopped/grated
CUMIN POWDER: 1 tsp
RED CHILLI POWDER: 1/2 tsp
PAPRIKA: 1 tbsp
SALT: as per taste
TOMATO: 6 medium, blanched and pureed matbucha
EGGS: 5
SALT: for seasoning
BLACK PEPPER: for seasoning
FRESH CORIANDER LEAVES: for garnishing
TIPS TO EASE COOKING:
* Traditionally Shakshuka is cooked in cast iron pans. However, if the pan isn’t seasoned well the acidic tomato mix can bring in a metallic flavour.
* The only tricky part here is to know when the eggs are cooked. Even if the gas is switched off it continues to cook and may overcook the eggs. So look when the whites can be seen and eggs jiggle when you shake the pan lightly.
* If you dont like half cooked eggs, you can choose to cook it a little longer. By any means the Shakshuka itself tastes so awesome that even if you sprinkle scrambled eggs or fried eggs it will still taste good.
* You may wish to top it up with cheese.
* Traditional Shakshuka will definitely take you to Middle East, however do let me know in comments if you are interested in an Indian or Desi version of it.
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DOP & Editor – Gauri Nair ( https://www.instagram.com/gauripramodnair/ )
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