Shakshuka
Shakshuka is a very popular dish throughout the middle east. I first learnt it from one of my Israeli friends. It is usually served at breakfast or brunch but there are no strict rules. It is a one skillet poached egg dish in tomato gravy, with peppers, onions and spices. However, there are many versions of it. Enjoy it with some fresh bread of your choice. I personally pair it with challah bread.
Servings: 6 people
Ingredients
- 1 cup Fresh Chopped Spinach
- 1 cup Chopped Red Onion
- ½ cup Diced Green Bell Pepper
- 2 cups Tomato Purée
- 4 Eggs
- 2 tbsp Extra Light Olive Oil
- 1 tsp Butter
- 2 tsp Minced Garlic
- 1 tsp Salt (or as per your taste)
- ½ tsp Black Pepper Powder
- ½ tsp Red Chilli Flakes
- 1 tsp Sugar
- 1 tsp Za’atar (divided)
- Chopped Parsley ( for garnishing)
Instructions
- Heat 2 tbsp extra light olive oil & 1 tsp butter together in a deep skillet or a non stick pan. I used a 10 inch skillet. Then add 2 tsp minced garlic to it.
- Once the oil is heated, add 1 cup chopped red onions, 1/2 cup diced green bell peppers and sauté for 5-7 mins.
- Now add 2 cups tomato purée, 1tsp salt, ½ tsp black pepper powder, ½ tsp red chilli flakes, 1 tsp sugar and mix well. Let it cook for 5 mins or until the purée comes to a boil and thicken ups a bit.
- Add 1 cup fresh chopped Spinach, ½ tsp Za’atar, mix it and let it cook for 2 mins. Meanwhile, break the 4 eggs in individual small bowls or cups.
- With the help of a spatula, make a gap/space in the tomato sauce/gravy and gently pour 1 egg in that space.
- Repeat the same process for the remaining 3 eggs such that they are evenly distributed.
- Cover the pan with a lid and let it cook for another 5-6 mins on medium low heat. (Don't be tempted to open the lid)
- Garnish it with fresh chopped parsley and sprinkle ½ tsp Za’atar over the eggs.
- Serve hot with bread of your choice.
Notes
- You can change the proportion of the vegetables as per your preference.
- Adding sugar in the tomato purée is important to balance the tanginess of the tomatoes.