Skip to main content

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

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


Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Easy Malai Kofta

Mostly eaten with naan and roti, Malai Paneer is a dish of its own significance, the rich creamy base along with the tartness of the tomatoes makes it a wonderful dish for a weekend dinner. Its origin is from the Mughlai cuisine and is quite new to this era. Needless to say that the gravy is silky smooth and the kofta balls are placed right on top of the gravy as soon as they are deep fried. Crunchy from outside and soft from inside. Preparation time : 15 minutes Cooking time : 20 Minutes Serves : 3 person Ingredients  2 medium Potato, boiled and grated 150 g cottage cheese salt to taste A pinch of baking soda 2 tbsp Cornflour 1/2 tsp black pepper powder 1 inch ginger, grated Oil for deep frying For Gravy 1 tsp clarified butter 2 tbsp vegetable oil 2 bay leaf 2 medium onions 2 medium tomatoes 5 green cardamom 1 tsp cumin 1 inch ginger 8 cloves of garlic 8-10 cashew 1 tsp black pepper powder 1.5 cup water 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp coriander powder 3 t...
Post a Comment
Read more

Chicken Kofta Curry

  Chicken Kofta curry, in undoubtedly a favourite among every non vegetarian household. The tender kofta that sits in the delicious gravy enriches itself with its flavour. We often find this dish in the restaurant menu and we tend to avoid it making it at home. Follow the steps and you are just there, the proper restaurant style chicken kofta curry that can be adjusted as per your taste and liking. Goes well with a butter naan, a dish that is capable enough to bring families together for lunch or dinner.   Ingredients For the curry 3 onions 2 medium tomatoes 3 tbsp oil 1 inch cinnamon 4 green cardamom 5 cloves ½ mace Salt 1.5 tsp ginger garlic paste 1 tsp red chili powder 1 tsp turmeric powder ½ tsp cumin powder 1 tsp coriander powder ½   tsp sugar 3 tbsp yoghurt 3 cups hot water 1 tsp garam masala powder 3 tbsp fresh cream 1 tsp kewra water   For marination 500g chicken mince 1 onion 3 green chilies 2 slices of white b...
Post a Comment
Read more