Shakshouka

Cooking breakfast can be very frustrating sometimes. The early morning rush and the need to eat something healthy. I am a vegan and I don’t eat eggs, but it’s loved by others at home. I had loads of tomatoes too which had to be used soon and so it was time for some Shakshouka. This tangy, flavourful recipe is loved by grown ups and kids alike.

This serves 4

Ingredients:

Eggs 6

Tomato puree 3 cups

Onion 1 large diced

Red bell pepper 1, diced

Garlic pods 4, finely chopped

Cumin powder 2 tsp

Chilli powder 3 tsp

Coriander leaves 1/2 cup, chopped

Method:

Salt and pepper to taste.

1. Heat a pan and add oil when it’s ready.

2. Add the garlic and onions and cook till the onions are translucent and slightly caramelized.

3. Add the spices and cook it out for 2 minutes.

4. Add the tomato puree, season with salt and pepper and bring the sauce to a simmer.

5. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

6. Garnish with coriander leave and serve hot.

You can serve this with Bread or Pita.

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