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Shakshuka


Just an amazing way to makes eggs!!! I had never made eggs like this before. I'm not at all a morning person, and if I do manage to wake up super early, I want my breakfast to be high in protein and be something that keeps me full for the rest of the day. I usually have an omelette with some mushrooms and cheese in the morning, but ever since I stumbled upon this dish, I wanted to try it out. So, this morning I quickly googled the recipe and whipped out an amazing breakfast shakshuka. As is my style, I have added some extra spices in my version, but feel free to avoid them and make it your own. Read on below to find out how to make my version of this amazing shakshuka. 😋😋😋

SERVES: 2
 PREP TIME: 15 mins
 COOK TIME: 20 mins
  • 2 eggs
  • 1 medium onion (finely chopped)
  • 2½ tomato (1 finely chopped & 1½ pureed)
  • ½ cup mushrooms
  • ¼ cup bell peppers (finely chopped)
  • 2 green chilies (finely chopped)
  • 3 garlic (finely chopped)
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala/chicken masala
  • 1 spoon Parmesan cheese powder
  • salt
  • oil
  • coriander leaves

1. Saute the veggies: Take a pan, add some oil into it, once the oil heats up add the chopped garlic and green chills. Now add some onions and saute this till they are nice and brown. Once this is done add the rest of the veggies and cook this on a low flame for about 2-3 mins. Add the tomato puree, haldi powder, chili powder, cumin powder, coriander powder, garam masala/chicken masala, salt and very little water water. Mix it well. Cook this on a low flame for 5 min till the gravy starts to get thick.
2. Break the eggs: Once the gravy starts to thicken, make small holes in the middle . Add some butter/ oil and break the eggs in them and drizzle some Parmesan cheese powder over it. Cover and cook this for a min, garnish with some coriander leaves and enjoy. You can add as many eggs as you want, I was serving for me and my sister so I added 2 eggs.

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