Traditional home made 'Shakshuka' Recipe by Sandipta's Cookery is a delicious twist to the everyday breakfast. Little pockets of eggs served on a thick tomato and onion Indian style sauce are the perfect, gluten-free, wholesome breakfast. It is spicy, tangy, and saucy – the best breakfast with all flavors.
Shakshuka is basically originated in Africa first but later on it is recognized in Middle Eastern Cuisine & now a days Shakshuka is treated as an Israeli dish.
Preparation time - 10 minute
Cooking time - 30 minute
Serve - 4
1 tsp Refined oil/ Olive oil
½ cup Chopped onion
1 tsp Chopped garlic
1 tsp Chopped ginger
½ cup Chopped capsicum red/ green
1 cup Chopped/ paste tomato
1 tsp Red chili powder
1 tsp Coriander - Cumin powder
1 pinch Sugar
1 tsp on Black pepper powder
Few amount Chopped coriander leaves
Salt to taste
1.Heat a pan. Put white oil / olive oil in the pan. Add chopped onion, when it becomes light red, stir in garlic and ginger for a while.
2. Add chopped capsicum and cover for a while.
3.Stir in the tomato paste. Add salt, sugar, red chilli powder, coriander-cumin powder to taste and cook on medium heat for 5-6 minutes till thickened.
4.When the mixture thickens, make a small gap with the help of a spatula and beat one egg on top of the sauce.
5.Sprinkle with pepper powder and cover for 10 minutes on low heat. Make sure the sauce does not dry out.
6.When the eggs are boiled, spread coriander leaves and serve.
প্রস্তুতির সময় - ১০ মিনিট
রান্নার সময় - ৩০ মিনিট
পরিবেশন - ৪
সাদা তেল/ অলিভ ওয়েল ১ টেবিল চামচ