Let’s Shakshuka !

Get some bread and scoop up some delicious poached egg in spiced tomato sauce and enjoy the delightful Shakshuka experience!

The Recipe Intro has , more information as well as Recipe Video. Don’t forget to check it out.

Ingredients:

Tomatoes, chopped		8 medium-sized
Onion, chopped		1 medium
Garlic cloves, sliced		5 large
Smoked Paprika		1/2 tsp
Dried Red Chilli paste		1 tsp
Ground cumin		1/4 tsp
Ground coriander		1/4 tsp
Fresh coriander, chopped		1/4 cup
Kale (chopped up roughly) - to serve fried, along with the shakshuka. This is optional		1 cup

Method:

1. Heat oil in heavy based pan / cast iron skillet.
2. Add the onions and garlic and saute briefly. Add a dash of salt to speed up the cooking.
3. As the onions turn soft ( don’t turn brown ), add the chopped tomatoes.
4. Stir and add a dash of salt and pepper. Cover to speed up the cooking process. Cook till the tomatoes are cooked/ reduced down to a saucy texture. It can be less chunky or more chunky according to your preference. I prefer a less chunky sauce.
5. You can drizzle a little extra oil and water to get the sauce to the perfect consistency. Do a taste test, add more spice if needed and salt and pepper.
6. Now, break the eggs gently, one by one into the sauce. You can make a small hole in the sauce using a scoop spoon and break the eggs into each of these holes.  Or you can do as I do – Use a wide spoon dipped into the sauce and break the egg over the spoon and gently slide the spoon out from underneath. This helps to keep the egg yolk centered, and the whites, not scattered too much.
7. Once all the eggs are added, evenly spaced, cover and cook a mere gentle simmer for about 1 minute. The egg white should JUST be set but the yolk still runny, when you cut through.
8. Season with a little salt and pepper. Garnish with chopped coriander.
9. To make the Fried Kale: Add rinsed, spun, chopped kale to a saucepan with a little olive oil. Heat, covered. Open and toss every now and then till it gets fried and crisp but still green. Season as desired with mushroom seasoning powder or any other seasoning powder you like. Goes well with the Shakshuka.

Shakshuka – Poached Eggs in Spiced Sauce

 

Notes:

• Using a heavy based pan or cast iron skillet is preferred. I use my cast iron wok.
• Use room temperature eggs.
• Use ripe red tomatoes.
• Cast iron pan is best.
• HOW TO MAKE Dried Red Chilli Paste – VIDEO.
• Instead of dried chilli paste and spices, you can add Harissa –  the TUNISIAN chilli paste – Get Harissa Recipe.

Key Ingredients:

EAT AND TELL!!! Let us know if you tried –   Shakshuka – Poached Eggs in Spiced Sauce

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