Serves : 4-6
Ingredients:
- Eggs – 6
- Garlic Flakes – 15 flakes, coarsely pounded but not a paste
- Onions- 4, sliced
- Tomatoes – 6 large very ripe ones, chopped
- Green chilies – 2, chopped
- Kashmiri Chilli powder – 2 teaspoons
- Tomato Puree – 200 grams
- Maggie Hot and Sweet Tomato Ketchup – 2 tablespoons (optional)
- Pepper powder – 1 teaspoon
- Salt to taste
- Capsicum – 3, cut into ½” squares
- Grated cheese from 6 cheese cubes
- Oil – 2 tablespoons
- For the Herb Mix: To a small bowl add the following
- Fresh Basil Leaves – 6 , roughly torn
- Fresh roughly chopped Parsley – 1 tablespoon
- Dried Oregano – 1 teaspoon
- Dried Thyme – ½ teaspoon
- Dried Rosemary crushed – 1 teaspoon
- Garnish:
- Fresh chopped Parsley
- Sliced Spring Onion
- Garlic, Chopped fine and fried to a crisp
Method:
- To a deep flat bottomed pan on medium heat add oil followed by garlic and fry until it is fragrant.
- Next add in sliced onions and fry until it turns light brown.
- Slide in chopped tomato and green chillies and continue cooking until the tomatoes turn soft but not pulpy.
- Add in all but 1 teaspoon of the herb mix, a ½ teaspoon pepper powder, salt and all the red chilli powder.
- Mix well for a minute or two and then pour in the tomato puree and Hot and Sweet Tomato Ketchup. Turn up the heat to high and cook the tomato mix for about 5-10 minutes on high heat. Don’t let it dry out.
- Finally stir in the chopped capsicum.
- Using a tablespoon make 6 holes in the tomato mix. Drop in some grated cheese, gently crack an egg(without messing the yolk) over the cheese in each of those holes. Sprinkle on some salt, rest of the pepper and herb mix. Cover the pan with a well fitting lid and allow the eggs to cook to a consistency (runny, slightly runny, firm) of your liking.
- Garnish with fresh chopped parsley, crispy fried garlic, spring onions and any left over grated cheese. Serve hot straight out of the pan with bread.
Notes:
- You can also make the tomato, onion mix in a pan, transfer everything to a casserole and finish by baking the Shakshuka in the oven at 180°C until done to a consistency of your liking.
- I used Dabur tomato Puree. Fresh homemade tomato puree works too.