Shakshuka ~ Eggs poached in tomato gravy
How I love my breakfast plates or even the brunch ones!!! I know it’s a bit tiring job to cook a hearty breakfast first in morning… but somehow, it works for me :) That’s probably the time I get the most creative ideas in my mind… lol!!!
Alright… So this shakshuka had been on my list ever since I had seen it on some cooking show. Then I got to see this dish on many breakfast series (around the world) and finally gave it a try! Well… I’m not too much into super-spicy food and specially not in the morning times so avoided using green chillies here. Eating this brekkie straight from my little red pot was fun. However, KG doesn’t like anything that looks like a pot-pie (pastry covered or open) so he just tasted and served it onto his plate well before eating ;)
But I know… this is going to be in my list “cook-it-often” :) Hope you enjoy cooking it too…
1/2 Onion, chopped
1 clove Garlic, minced
1/2 Capsicum, finely chopped
1.5 cups Diced Tomatoes (or you can use passata with chopped tomatoes too)
2 tbsp tomato ketchup
1 tsp Red chilly powder
1 tsp Cumin seeds
1-2 tsp sugar (optional, to moderate tartness of tomatoes)
Salt, to taste
1/2 tbsp fresh chopped herbs (parsley or coriander will do great)
2 tbsp Olive Oil
STEPS TO FOLLOW:
- Heat olive oil in a pan and add cumin seeds to it.
- Once it crackles, add chopped garlic and onions into it and cook until onions are translucent.
- Add capsicum along with diced tomatoes and spices.
- Mix everything well and let it simmer for about 10-12 mins.
- Transfer the gravy to an oven-proof bowl.
- Break the eggs onto it carefully (make sure you don’t overlap) and sprinkle some seasoning on top.
- Bake for around 10 mins or until the egg whites are set properly.
- Serve hot with toasted loaf :)
- In order to avoid the process in oven, you can simply continue cooking on medium flame. Break the eggs in the same pan and cook it covered for 7-10 mins depending on the firmness of egg-whites and texture of gravy!!!