Shakshouka is an egg dish which is made by poaching eggs in a tomato and onion mixture. This dish is originally Mediterranean and has existed for centuries.
LITTLE BACKGROUND STORY
Today’s blog post is a Saudi-Arabian (or North African) recipe made by Nigel Da Cunha (recipe reference: Cooking with Alia on YouTube). It is an easy-to-make, spur-of-the-moment kind of recipe for breakfast, mid day/lunch or dinner whenever you fancy some nice poached eggs.
So, recently we’d been given quite a lot of eggs by one of my aunts, here in London. We are hardly home these days as we’re trying to work some extra hours so that we can enjoy our upcoming holiday in Goa. Can’t wait! Therefore, the only days we have the liberty of having elaborate breakfasts is when we have our day off work.
Nigel decided to make this recipe by using YouTube as his helper. According to the recipe it shouldn’t take more than 15 mins but Nigel being Nigel it took him almost two hours. The secret- he was watching cricket too. Anyway, I slept until then as I was feeling a bit under the weather. Anyway, long story short… This breakfast was worth the wait. On another note, Nigel makes the best breakfast egg recipes…
DIFFERENT SHAKSHOUKA RECIPES
There are various variations to this dish and can be made however you like it. Some people add spices like cumin powder, coriander powder, chilli powder, etc. You can also make it with a tomato sauce like the type used to make spaghetti. In some places they also use minced meat for this dish. The original recipe calls for tomatoes, chilli peppers- the sweet or the spicy kind and garlic.
According to Nigel, you can also garnish these eggs with some freshly chopped coriander leaves or any cheese of your choice.
- 1½ tbsp Butter for frying
- 2 nos Onions finely chopped
- 3 nos Tomatoes finely chopped
- 5-6 nos Garlic Cloves finely minced
- 5 nos Eggs
- Salt to taste
- Freshly crushed pepper to taste
- Prep the onions, tomatoes and garlic and set aside.
- Heat a deep pan on a medium flame and once hot add the butter. Do not let the butter burn.
- Quickly add the onions and saute them until they slightly turn golden brown.
- Add salt. This helps in speeding up the process.
- Fry in the minced garlic. Saute for an extra minute.
- Next add the tomatoes and saute on a high flame for about 3-4 mins until the tomatoes turn a little mushy. Do not let it burn.
- Spread the mixture evenly and make small spaces for the individual eggs.
- Crack open the eggs and once in the pan, spread the egg whites a little without breaking the yolk. This is done so that the egg is cooked evenly.
- Now cover the pan and let the eggs cook for a minute or two.
- Finish with a little sprinkle of salt and freshly crushed peppercorns.
- Serve hot.
- This dish is best served with chapatis, naan or garlic bread.
- You can garnish this dish with coriander leaves or different cheeses of your choice.
- You can spice it up with whatever spices you fancy like chilli powder, chaat masala, etc.
SOME OTHER BREAKFAST RECIPES YOU MIGHT LIKE:
Besides being a dish which is perfect for your elaborate morning breakfast, this dish can also be quickly made and devoured on busy weekday evenings for dinner…
I think this dish will be a constant in my kitchen… what about you? What are the different egg recipes you like?
Comment down below and let me know and if you end up making this recipe then do not forget to tag me in a post on Instagram using the hashtag #deliciouscravingsatvaniaskitchen …
Besides that, how’s your week going? I know only two days are over but the weekend is just 3 days away… but nevertheless take each day with a smile… and trust me- things will get much better…
💁🏻♀️Until then! Ciao!