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SHAKSHUKA | SHAKSHOUKA

SHAKSHUKA | SHAKSHOUKA

Course

breakfast

Cuisine

israeli

Prep Time

10 minutes

Cook Time

25 minutes

Servings

serving

Ingredients

2 tbsp Olive oil
1 Onion – big chopped
4 Tomatoes (fully ripe) – chopped
1/2 Red bell pepper – sliced
1/2 bell pepper Yellow – sliced
1/2 Capsicum – sliced
2 pods Garlic – crushed
1/2 tsp Cumin powder
1/2 tsp Paprika
1 pinch Oregano
Salt – as neeed
3 or 4 Eggs
2 – 3 Black pepper corns – crushed
4 – 5 Basil for – garnish
1 tbsp Coriander – for garnish

Course

breakfast

Cuisine

israeli

Prep Time

10 minutes

Cook Time

25 minutes

Servings

serving

Ingredients

2 tbsp Olive oil
1 Onion – big chopped
4 Tomatoes (fully ripe) – chopped
1/2 Red bell pepper – sliced
1/2 bell pepper Yellow – sliced
1/2 Capsicum – sliced
2 pods Garlic – crushed
1/2 tsp Cumin powder
1/2 tsp Paprika
1 pinch Oregano
Salt – as neeed
3 or 4 Eggs
2 – 3 Black pepper corns – crushed
4 – 5 Basil for – garnish
1 tbsp Coriander – for garnish

SHAKSHUKA | SHAKSHOUKA

Instructions

Heat oil in a skillet or a wok and add minced garlic and onion and saute.
Now add bell peppers and capsicum and fry till soft.
Add chopped tomatoes along with cumin powder, paprika , oregano and salt.
Fry till tomatoes get mushy and cooked.
Turn off the gas and keep aside.
Pre heat the oven at 180 degree C , meanwhile take 3-4 eggs, break them on the tomato sauce at equal distance.
Place the skillet inside the oven and bake the poached eggs for 10-15 mins. I don’t like runny yolks hence i baked it more.
Take out the skillet and place it on a wire rack. Garnish the shakshuka with freshly crushed pepper corns, few basil leaves and chopped coriander.
Serve hot with buns or breads.

Recipe Notes

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Love : Shaheen

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