Shakshuka - Poached Eggs in spicy Tomato Sauce | How to make Shakshuka - Poached Eggs in spicy Tomato Sauce

By Alka Jena  |  11th Oct 2016  |  
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  • Shakshuka - Poached Eggs in spicy Tomato Sauce, How to make Shakshuka - Poached Eggs in spicy Tomato Sauce
Shakshuka - Poached Eggs in spicy Tomato Sauceby Alka Jena
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

38

0

About Shakshuka - Poached Eggs in spicy Tomato Sauce Recipe

In Israel, the word shakshuka is synonymous with breakfast. It's best served with a slice or two of challah bread to sop up the juices. shakshuka is a dish of poached eggs in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin.

Shakshuka - Poached Eggs in spicy Tomato Sauce is one dish which makes its accompaniments tastier. With the right mix of flavours, Shakshuka - Poached Eggs in spicy Tomato Sauce has always been everyone's favourite. This recipe by Alka Jena is the perfect one to try at home for your family. The Shakshuka - Poached Eggs in spicy Tomato Sauce recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Shakshuka - Poached Eggs in spicy Tomato Sauce is 10 minutes and the time taken for cooking is 15 minutes. This is recipe of Shakshuka - Poached Eggs in spicy Tomato Sauce is perfect to serve 4 people. Shakshuka - Poached Eggs in spicy Tomato Sauce is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Shakshuka - Poached Eggs in spicy Tomato Sauce. So do try it next time and share your experience of cooking Shakshuka - Poached Eggs in spicy Tomato Sauce by commenting on this page below!

Shakshuka - Poached Eggs in spicy Tomato Sauce

Ingredients to make Shakshuka - Poached Eggs in spicy Tomato Sauce

  • oil 2 tbsp
  • Medium onions, chopped finely 2
  • Bell pepper (green, red and yellow) chopped finely 1 cup
  • garlic, chopped 6 to 7 cloves
  • tomatoes, chopped finely 4
  • tomato puree 3 tbsp
  • chilli powder 1/2 teaspoon
  • Ground cumin powder 1 tbsp
  • sugar 1 tbsp
  • salt as per taste
  • Freshly ground black pepper 1 1/2 tsp
  • eggs 5
  • Chopped coriander leaves 1 tbsp

How to make Shakshuka - Poached Eggs in spicy Tomato Sauce

  1. Heat the oil in a shallow, medium skillet. Add the onion and cook on medium heat, stirring occasionally until the onions are translucent. Add the bell peppers and cook till softened.
  2. Add in the garlic and cook for about 1 minute.
  3. Now add the chopped tomatoes, chili powder, cumin powder, salt, sugar and pepper. Stir until everything is well combined. Add tomato puree and stir.
  4. Cover the skillet with a lid and let the tomatoes cook on medium heat until they are soft and mushy, about 10 minutes. You should now have a sauce that has a gravy like consistency. If the sauce is too thick, add water and stir.
  5. Layer the coriander leaves on top.
  6. Now carefully crack the eggs. Place a small sieve over a cup or small bowl. Crack the egg into the sieve, swirl a bit, allowing the runny watery whites of the egg to drain through.
  7. Place the egg that's left in the sieve into individual little bowls or ramekins.
  8. Gently pour the egg into the surface of the tomato sauce. Repeat with all remaining eggs so that the surface of the tomato sauce is covered in eggs. Take care not to disturb the egg yolks, they need to be intact.
  9. Cover the skillet and let the sauce gently simmer until the egg whites are set, about 2 minutes. If you like your eggs firm, cook the shakshuka covered for another 2 minutes or until the egg whites and yellows are fully cooked and set.
  10. Sprinkle some ground pepper and Garnish with chopped coriander. Serve hot with bread.

My Tip:

If making the shakshuka, most recipes say to crack the eggs directly into an indentation in the sauce and cover the pan to finish cooking. DON'T if you want the pretty sunny side up eggs for presentation. Instead, crack the eggs as described above through a sieve and then into their own small ramekins as so that all the eggs are ready to go into the pan one after the other. When they're in the pan, allow them to simmer undisturbed until the whites are set up to your liking. Preferably, just until the whites set up, ensuring the yolks have thickened but are still runny.

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