Masterclass – Shakshuka, an Eggcellent Dish

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Believed to be originated from Tunisia or North Africa, Shakshuka is a popular breakfast in quite a few places including Israel, Morocco to name a few. However I think it can be had anytime for breakfast, lunch or supper. I came across this and when I heard it first time I thought the person sneezed and almost went with “Bless You” !!

When I got more details and information on this it almost made me curious to try at home and came out quite well.   After all this I just thought it was quite similar to the south indian mutta (egg) curry with a twist.  Still interested in trying it out?? Keep reading….

Ingredients

4 eggs,

1 to 2 large onions

1 capsicum

4-5 pods of garlic

chopped ginger

Tomatoes – 2

Tomato puree or paste (if u can make it well and good)

Coriander or parsley

Let’s go !
  1. Heat the skillet with some olive oil and put in the onions. Fry till it changes color and then add the garlic and green chillies till they start complaining. Add the ginger.  Fry again for  a min.
  2. Add the capsicum and fry for a min or two ( I like mine a little crisp).
  3. Add the tomatoes and tomato paste and then add in the spices that you have (I have this mixture of cinnamon, start anise, mace. cloves, nutmeg and black pepper) and a sprinkle of cayenne pepper as well as sugar and fry till the sauce reduces to some extent and becomes a little thick. Taste the sauc e and adjust according to your preference.
  4. Break the 4 eggs slowly on diff parts of the skillet so they don’t form one single mess and cover the lid
  5. Put the stove on simmer till the eggs are cooked. Make sure the sauce is not too reduced or it can burn the whole thing.. Dont be a Nero and play the fiddle while the sauce burns. Rather keep watching it from time to time.
  6. If you like the eggs runny then u can break the eggs after the sauce has reduced quite a bit and then cover for minimum time.
  7. Take it out sprinkle some cheese and olive oil. Enjoy the experience..  Bon Apetit !

About The Author

Pravin Menon aka PhenoMenon is a corporate junkie by day and a food experiencer when he is not working (which he usually is most of the time). He is into adventure sports, food experimentations and when he is not carrying out explosions in the kitchen, he usually is eating (or drinking!) Contact him at pravs@phenomenalworld.in

8 thoughts on “Masterclass – Shakshuka, an Eggcellent Dish

  1. It is Yummy, I have made it many times though without the tomatoes and it comes out very well. I will try it out soon. Thanks for a good recipe.

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