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Moroccan Shakshouka I Eggs Poached in Tomato Sauce

Oct-04-2018
Deepsikha Chakraborty
10 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Moroccan Shakshouka I Eggs Poached in Tomato Sauce RECIPE

This is one of the most delicious ways of poaching eggs, in Moroccan style. Tomato based sauce and gravy are usually very common in Middle eastern region and Shakshouka believed to has it’s origin in the Ottoman cuisine. This is rich in taste, flavourful, wholesome and most importantly, it’s very very easy to cook. I have dared to add my little touch in it and made it little more spicy.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Middle Eastern
  • Shallow fry
  • Blending
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 2

  1. 4 eggs
  2. 3 large tomato diced
  3. 1/2 mid sized onion chopped
  4. 2-3 garlic cloves minced
  5. 2 green chillies chopped
  6. 1 bell pepper diced
  7. 1/2 cup tomato puree
  8. 1/2 tea-spoon cumin powder (jeera)
  9. 1 table-spoon oil (preferably olive oil)
  10. salt (according to taste)
  11. a handful of chopped coriander leaves

Instructions

  1. Heat oil in a pan and add onion and garlic. Sautè it until the onion turns light brown.
  2. Now, add bell pepper and chopped green chillies and stir for 2 minutes.
  3. Add the diced tomato, cumin powder and salt. Stir well and cover the lid.
  4. Lower the flame and cook till the tomato gets blended.
  5. Now, add the tomato puree and mix well. Cover the lid and again cook for 2 minutes.
  6. Open the lid and crack the eggs one by one into the sauce and cover the lid again. Lower the flame and poach the eggs for around 5 minutes or until the eggs get set well.
  7. Your Shakshouka is ready to be served now. Garnish with chopped coriander leaves and serve hot.

Reviews (4)  

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Ruchi Gaur
Oct-05-2018
Ruchi Gaur   Oct-05-2018

Nice one.

Deboshree Chakraborty
Oct-04-2018
Deboshree Chakraborty   Oct-04-2018

yummy!

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