About Shakshuka
If you’ve never tried or heard of this egg dish, I highly urge you to try the shakshuka recipe. The whole premise of the shakshuka recipe is centred around the combination of tomatoes and eggs, which are a perfect blend – the tanginess and juiciness of the tomatoes and the soft creaminess of the eggs are a match unlike any other. This dish’s simplicity is the BIGGEST SELLING POINT – fresh flavours, good protein, and super easy to make.
Origin of Shakshuka
Shakshuka originated in Africa but later got recognition in Middle Eastern Cuisine. Many variations of the shakshuka recipes are popular in Middle Eastern and Mediterranean Cuisine. However, the flavours and cooking process of the dish are very similar to Indian curries. The shakshuka recipe is easily adaptable to suit the local palettes.
My Indian Style Shakshuka
This Indian-style shakshuka recipe is very similar to that of curry masala. Frying onion and tomatoes, adding Indian spices, the touch of coriander, and green chilli will remind me of making an Indian curry. The tomato sauce is spiced with a hint of Indian spices and has small pockets of perfectly runny eggs. Other versions of the shakshuka recipe recommend adding more vegetables, red bell peppers, minced meat, lean protein like chicken, chickpeas, or even soft cheese such as feta. Shakshuka can either be baked or cooked on a stovetop. This one is a very easy stovetop shakshuka recipe. But it would be best to have a cast-iron skillet or a heavy-duty non-stick pan for making shakshuka.
How To Make
The Sauce: Sauté some onions and tomato in oil. Season with salt, turmeric, cumin powder, and red chilli powder. This mix must cook until the tomatoes are reduced to a rich, saucy blend. The Eggs: The USP of this Indian Style breakfast comes – from the egg pockets. Carefully make little pockets or wells in the tomato gravy and crack eggs into it, taking good care not to break the yolk. Then cover the dish with a lid and let the eggs cook in steam (while the stovetop flame is on low). Once the whites of the eggs are set, your shakshuka is ready to be dished out.
Serving Suggestion
Traditionally, shakshuka is served with warm pita bread and freshly churned hummus. You can serve it with homemade focaccia bread slices, Indian-style paratha, or on its own with herb roasted potatoes on the side. Shakshuka is best enjoyed straight from the pan while dipping the toasted bread slices to absorb the sauce’s flavour.
My Tried & True Tips
Use the ripe tomatoes to make the sauce. You can use canned tomatoes as well. The shakshuka recipe requires tomato puree and diced tomatoes to give the dish its rich, saucy consistency. Use canned tomatoes or manually grate fresh tomatoes. Adding a bit of sugar (about half a teaspoon) removes the tomatoes’ excess tanginess and balances out the flavours. The original recipe, however, doesn’t use sugar. This dish uses sweet-tasting cooking oil like olive oil to get a more authentic, nutty flavour. Adjust the quantity of spices according to your taste or how spicy you like to make shakshuka. Once eggs are added, do not bake or cook the shakshuka for too long. Else, egg yolk will solidify.
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