Shashuka is an eggy delight, perfect for either breakfast, brunch or a light dinner too. It has it’s own variations the world over, but I’ve given it a slightly desi twist in the use of spices. Olive oil takes it’s taste to the next level, but if you don’t have it, you can use a refined oil of your choice. A complete meal, have this with toasts or breads.
- Prep Time
- Cook Time
- 2 portions
- Difficulty Level Easy
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- 2 eggs
- 1 finely chopped green capsicum
- 1 chopped onion
- 1 chopped tomatoes
- Puree of 2 tomatoes
- 1 finely chopped green chilli
- 1/2 tsp turmeric powder, 1/2 tsp kashmiri red chilli powder, a pinch of nutmeg and cinnamon powder
- Salt to taste
- 1 tbsp olive oil
- 1 tbsp cut coriander leaves
- 1 tsp sugar
- In a flat frying pan heat the olive oil. Add the onions, capsicum, onions, tomatoes and green chillies.
- Saute for 5 minutes and then add the tomato puree.
- Add the spices, sugar and salt. Cook for 5 minutes.
- Make two shallow wells in the masala/base.
- Carefully break two eggs in the wells.
- Sprinkle a little salt over the eggs. Cover with a lid and cook for 5 minutes till the eggs are partially set.
- Garnish with coriander leaves.
- Enjoy with breads or toasts as a complete meal.
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