Recipe of the week 🙂
Shakshuka is originated in North Africa, and like many great dishes there are as many versions of preparing the dish.
The dish makes an excellent brunch or lunch food. It is a one-skillet recipe of eggs, cooked in a tomato sauce spiced with cumin, paprika and cayenne.
First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce.
Pull the eggs off the heat and finish with a few cracks of black pepper, fresh cilantro leaves.
Prep time : 10 minutes
Cooking time : 30 minutes
Total time : 40 minutes
Servings : 2
Category : Brunch or lunch
Cuisine : World
1 Large onion, finely chopped
2 Medium sized diced potatoes
5-6 Tomatoes, diced or 1 can of diced tomatoes
1 Tablespoon garlic powder
1 Teaspoon cumin powder
1/2 Teaspoon red chili powder
1 Teaspoon cayenne
2 Teaspoons paprika
1/2 Teaspoon pepper powder
2 Tablespoons olive oil
Salt to taste
- Heat oil in a large skillet over a medium to high heat.
- Add in the diced potatoes. Sauté and cook for few minutes.
- Add green chilies and onions. Sauté again and cook until translucent.
- Add garlic powder, cayenne, paprika, cumin powder, red chili powder, pepper powder and salt. Cook, stirring frequently for about 2-3 minutes.
- Add tomatoes along with 1/2 cup water, bring the heat to medium, stirring occasionally and simmer until the gravy thickens slightly or for about 15 minutes.
- Crack eggs over the sauce, make sure they are spaced evenly. Cover skillet and cook until yolks are set or for about 5 minutes. when the dish is ready you will see the eggs will be white and no liquids running on them.
- Once the eggs have cooked , garnish with cilantro and serve.