Name: Moroccan Shakshuka with Flatbread recipe by Harjeet Kaur at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 4 eggs; 5 large tomatoes, blanched and chopped finely; 2 tablespoon olive oil; 1 large onion, thinly sliced; 1 large pepper thinly sliced; 2 fresh slit green chilli; 3 cloves garlic, thinly sliced or mashed; 1/2 tablespoons red chilli powder or paprika; 1/2 tablespoons red chilli powder or paprika; 4 fresh basil leaves (optional); Salt to taste and freshly ground black pepper; Large tbsp minced cilantro or parsley; 2 tbsp crumbled feta cheese or cottage cheese

ABOUT Moroccan Shakshuka with Flatbread RECIPE

Shakshuka, such a fancy name isn’t it? It is a Moroccan dish but resembles our very own egg curry. We make egg curry in an onion and tomato sauce too but our eggs are boiled and placed in the sauce, whereas in Shakshuka they are served sunny side up. Surprisingly I heard of Shakshuka from my daughter, who barely cooks! I realized that the recipe for Shakshuka is like most Punjabi dishes- versatile and you can incorporate whatever you like or is handy.

Ingredients Serving: 2

4 eggs
5 large tomatoes, blanched and chopped finely
2 tablespoon olive oil
1 large onion, thinly sliced
1 large pepper thinly sliced
2 fresh slit green chilli
3 cloves garlic, thinly sliced or mashed
1/2 tablespoons red chilli powder or paprika
1/2 tablespoons red chilli powder or paprika
4 fresh basil leaves (optional)
Salt to taste and freshly ground black pepper
Large tbsp minced cilantro or parsley
2 tbsp crumbled feta cheese or cottage cheese

Instructions

Heat olive oil in a skillet or pan over high heat until simmering. Add onion, sauté and add the garlic. Cook till pink and add the pepper.
Stir and sauté until vegetables are slightly brown. Immediately add tomatoes, green chillies, red chilli powder or paprika, chilli flakes, mixed herbs, fresh basil and stir to combine.
Reduce heat and let simmer for 10 minutes, then season with salt. Use whole blanched and peeled tomatoes which are any day better than canned pureed ones.
Peel them after blanching and chop them finely. I like these whole peeled tomatoes as they allow you to adjust the texture to suit your needs.
This makes the cooking part easier and has a brighter colour and flavour. Now that you’ve got yourself a wonderful sauce that can be made well in advance, or even frozen for later, you can complete it into a meal, with a few eggs.
Just make four indentations in the sauce with a spoon or spatula, then break eggs directly into them or break into a bowl and then gently slide them into the pan.
Cover the pan, and let it simmer and steam just until the whites are barely set and the yolks are still golden and soft.
Season eggs with a little salt and freshly ground pepper, cover and cook until egg whites are barely set and yolks are still runny i.e. 8 to 10 minutes.
The egg sets nicely and it is easy to remove one serving or egg at a time with a flat spatula.
You can finish cooking the eggs on the stovetop or place them in an oven for 10 minutes, it’s your choice.
Sprinkle the cilantro or parsley, along with cottage cheese or feta.
Shakshuka can be served hot with Tortilla, Crusty bread, Baguette, Pita or flatbread or roti for sopping up the flavourful sauce.

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