Name: Shakshuka recipe by sarenya dhevi at BetterButter
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: Onion 2 chopped; Garlic 5 cloves finely chopped; Tomatoes 3 chopped, 2 puréed; Red or green bell peppers 1 chopped; Eggs 5; Red chilli or Paprika powder 3 teaspoon; Cumin powder 2 teaspoons; Parsley or Coriander leaves for garnish; Salt as required; Pepper 1 teaspoon; Oil 3 tablespoons

ABOUT Shakshuka RECIPE

An ideal brunch or dinner, with the goodness of eggs and a no fuss preparation. This dish form is of Moroccan Jewish origin and is a staple food in Tunisia, Israel, Morocco, Algeria and Libya. Few people add vegetable and serve this for breakfast while in a few other places it's served as an evening snack.

Ingredients Serving: 2

Onion 2 chopped
Garlic 5 cloves finely chopped
Tomatoes 3 chopped, 2 puréed
Red or green bell peppers 1 chopped
Eggs 5
Red chilli or Paprika powder 3 teaspoon
Cumin powder 2 teaspoons
Parsley or Coriander leaves for garnish
Salt as required
Pepper 1 teaspoon
Oil 3 tablespoons

Instructions

In a pan, heat oil and sauté the garlic for a minute & add the chopped onions. Sauté till they get soft.
Add the red bell peppers, cook till they they get soft.
Add in the chopped tomatoes along with the purée. After a minute add the paprika & cumin powder.
Paprika or red chilli powder can be used. Add required salt. Cook for 10 mins or till it turns mushy.
Crack open the eggs directly over this gravy. Add a pinch of salt and pepper powder on each of these cracked eggs. Don't mix. Let it cook covered with a lid on low heat for 10 minutes or till the eggs are completely cooked.
Garnish with Parsley or chopped coriander leaves.
Serve with bread, roti or have it as it is.

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