Shakshuka
A home-style recipe for Shakshuka. Serves 3–4, ready in about 30 minutes.
Ingredients
- 3 tbsp oil
- 1 onion, chopped
- 1 capsicum (shimla mirch), chopped
- 2 green chillies, chopped
- 1 tsp ginger-garlic paste
- 4 tomatoes, chopped
- 1 tsp salt
- 1 tsp red chilli powder
- 1 tsp cumin powder
- ½ tsp black pepper
- 4–6 eggs
- Fresh coriander, to finish (optional)
Missing something?
- No eggs? Use paneer or firm tofu in curries and rice dishes.
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
- No onion? Use spring onions, or a little onion powder (less depth).
- No capsicum? Use extra cabbage or onion.
- No green chilli? Use red chilli flakes or extra red chilli powder.
Method
- Heat the oil in a wide frying pan and fry the onion for 5 minutes until soft.
- Add the capsicum, green chillies and ginger-garlic paste and cook for 3 minutes.
- Add the tomatoes, salt, chilli, cumin and pepper. Cook for 8–10 minutes, mashing now and then, until thick and saucy.
- Make 4–6 hollows with a spoon and crack an egg into each.
- Cover and cook on low heat for 5–7 minutes, until the whites are set and the yolks are still soft. Add the coriander and serve in the pan with bread.
Tip: Cook a few minutes longer if you like the yolks firm.