Thursday, February 26, 2015

Shakshouka-Eggs In Tomato Sauce


Shakshouka is a Tunisian recipe with eggs in tomato sauce. Shakshouka to me is comfort food and I m addicted to this kind of comfortness.
Traditional Shakshouka is made in an iron skillet with 6-8 eggs and canned plum tomatoes that makes for 4-6 servings. But I made this single serving Shakshouka that is simple with no complex flavors and has a clean taste. It can be put together in 15 minutes with no fancy ingredients. I wrapped up the shoot with just few photos and cleaned up the pan in no time!
Ingredients:
Onion-1, finely chopped
Bell Pepper/Capsicum-1, finely chopped (I used green)
Garlic-2 plump flakes, crushed
Tomato Puree-1/2 cup/Tomato paste-2 tbsp/Chopped Fresh tomatoes-1 cup
Egg-1
Cumin seeds-1/2 tsp
Cayenne pepper/Red chili powder (Indian)-1/2 tsp
Black Pepper powder-1/4 tsp
Coriander leaves/Parsley-to garnish
Salt-as needed
Olive oil-1 tbsp

How It Happened:
1. Heat oil in a pan, add cumin seeds and crushed garlic. When the garlic is slightly glossy, add the chopped onions and bell pepper and sauté them.
2. Let it cook until the onions turn translucent.
3. Add red chilly powder/cayenne and salt and mix well and let it cook for a minute or two.
4. Add the tomato paste/puree/chopped fresh and mix once.

5. Add ½ cup of water and let the mixture cook for 5 -7 minutes.
6. When the mixture is boiling well, simmer the flame, and carefully crack open an egg slowly into the simmering mixture. Sprinkle a little salt and black pepper powder on the egg.
7.  Do not disturb the pan and cover and cook for 4 minutes if you want the egg yolk on the runny side. If you want it to be more cooked let it cook for 5-7 minutes.
8. Remove the lid, top with chopped parsley and serve hot with any hard bread like baguette.
Notes:
* Cumin and garlic are the only flavoring agents so add accordingly.
* I used tomato paste. If you are using tomato puree adjust the quantity of water as needed and if you are using freshly chopped tomatoes let it cook until the tomatoes are completely dissolved/mushy.
* Do not stir in/disturb the pan once after the eggs are added else the yolk may break!
* After adding the eggs it can also be baked for 5-7 minutes at 180c. But if you are cooking on stove top just cover it.
* I had it with some sourdough pita but baguettes are the best they soak up the sauce but still have a crunch!!

* If you want to add some zing just sprinkle some garam masala just before adding the eggs.


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