Shakshuka (eggs poached in tomato sauce)

Shakshuka or eggs poached in tomato sauce is an easy recipe that features poached eggs in a hearty, spiced tomato and pepper sauce.

Breakfast is one of the most crucial things in a person’s life and it is highly advised not to skip breakfast at any cost. Experts say that your breakfast must be a tight one so it can make you stand throughout the day. People, especially the bachelors always find the breakfast part of their life seems to be an impossible task, and the consumption in their breakfast ratio compared to lunch and dinner is minutely less. This dish is a perfect example in terms of breakfast not only for the bachelors but also for other people too. Taking overview anatomy of the dish by the aromatic and robust flavour of spices, the nice consistency of the gravy, and lastly the poached eggs with a runny yolk oozing out when poked with a freshly toasted piece of bread. Originating from the Middle–Eastern part of the world, the dish has raided each and everyone’s palate like a storm.

INGREDIENTS -

6 - 7 Tomatoes
8 - 10 Garlic Cloves ( finely sliced )
2.5 tbsp Vegetable Oil
1 inch Ginger (finely chopped)
3 - 5 Green Chilies (chopped)
A handful of coriander stems ( chopped )
2 Onions ( finely chopped )
1 Capsicum (evenly sliced )
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
1/2 tsp black pepper powder
1/4 tsp Sugar
3 Eggs
Chopped Coriander leaves

METHOD

Take the onions and finely chop them.
Peel the ginger with the help of a spoon and chop it finely.
Remove the skin of the garlic and finely chop them too.
Chop the coriander stem finely.
In a pan heat some oil on low heat.
Add the finely chopped garlic and ginger, and cook until the raw aroma goes away.
Then, add the green chilies and chopped coriander stems.
Add the turmeric and chili powder. Cook till the oil separates.
Once done, add the finely chopped tomatoes and cook them till they are soft and mushy.
When the tomatoes turn soft, add the sugar in order to maintain the balance of acidity in
Make some holes in the gravy and gently pour the eggs by cracking them into it.
Cover the pan with a lid in order to cook the eggs for some minutes.
Garnish it with some coriander leaves.
Lastly, gobble it down by poking those runny egg yolks with a freshly toasted piece of bread.

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