Shakshouka/ Shakshuka

Shakshuka is an aromatic Middle Eastern breakfast dish made with eggs poaching in a vibrant tomato sauce. Serve it with bread and you got yourself a meal. It is super cheap and extremely easy to make. 

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Peace.

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Ingredients

- 1 egg
- 3 cloves of garlic, sliced
- 1 small onion, chopped
- 2 tomatoes, chopped roughly
- A handful of chopped parsely/ coriander leaves
- 1 tsp cumin powder
- 1.5 tsp chilli flakes/powder
- A pinch of sugar, just to balance out the acid from the tomatoes
- salt and pepper to taste
- Squeeze of 1/2 a lime

How to make Shakshouka

• In a frying pan, saute the garlic and chilli flakes in hot oil till the garlic develops some colour. Be careful not to burn the chilli.
• Saute the onions till they turn slightly brown. 
• If you have some stalks from the parsely or coriander, chop them and throw them in. Never discard the stalks as they give a beautiful depth to the dish. 
• Add in your tomatoes with the cumin powder, sugar, salt and pepper and lime juice. Let it simmer till it becomes really soft- about 10 minutes.
• Blend the tomatoes (you can omit this step if you don't have time or like it chunky)
• Throw puree back into the pan and let it reduce for 2 minutes. You can add a pinch of garam masala too if you like.
• Next, spread the puree out and make a depression big enough to fit the egg. Its ok even if the egg goes out a bit too. Looks rustic
• Crack open your egg into the depression and cover the dish to let it cook on a low flame, say for about 5 minutes, depending to what stage you like your egg cooked at. I like mine completely cooked through because I hate runny eggs.
• Once the dish is ready, garnish with parsley or coriander leaves and serve with bread.
• I eat it right out of the pan.
• Enjoy.