This is an unique egg dish that is easy to make, looks great and can be had at any of the mealtimes. This is a middle eastern dish and the name in Arabic means “all mixed up”. The first time I came across the Shak Shouka was in Istanbul. We had ordered in anticipation of a leafy vegetarian platter as the word “Shaak” in Bengali means leafy greens. What turned up on the table was a bright red ensemble with traces of fried egg and yolk bobbing up on the surface. I immediately fell in love with the appearance and the uniqueness of the taste. The Shakshouka is usually served with Pita bread but I often substitute the Pita with our own Kulcha. If you like eggs and tomato, this is a must try dish. I recommend that you do not cover the vessel when cooking this meal. If covered, the condensation dripping back into the vessel makes the texture of the dish soggy and the eggs take longer to cook. Happy fooding around with this middle eastern delight.
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The Arabian Egg Story
Ingredients
- 6 Eggs
- 1 Red Bell Pepper, diced
- 8 –9 big sized ripe tomatoes, diced
- 1 Tsp Paprika powder
- 1/4 Tsp Chilli flakes
- 1 Tsp Cumin powder
- 1/2 Tsp Kashmiri red chilli powder)
- 2 Tbsp Tomato Ketchup
- 1 Tbsp Red Chilli Sauce (optional)
- 2 Onions, diced
- 2 Tbsp Olive oil (or white vegetable oil, if you haven’t got any at home)
- 3– 4 cloves Garlic, grated or minced
- Salt to taste
- 1/4 Tsp freshly crushed Pepper
- Freshly grounded black pepper to season
- 1/3 cup grated Mozzarella cheese (optional)
- 1 Tbsp Parsley, freshly chopped (optional, for garnishing)
Instructions
- Place a deep frying pan on medium heat with the oil. When oil is medium hot, add the onion and saute till it softens and becomes translucent in colour. Next add the garlic and continue to toss and stir till the mixture is fragrant.
- Add the diced bell pepper and tomatoes and keep stirring for another 5 minutes or so over medium heat until the bell pepper and tomatoes softens.
- Next add tomato ketchup along with the red chilli sauce if you are using any. Add spices as of cumin powder, chilli flakes, paprika powder, kashmiri red chilli powder, pepper and salt over the tomato – bell pepper – onion mixture. Cook over medium low heat and simmer for 5 – 6 mins or until the mixture starts to reduce. Add salt and pepper to taste.
- Start cracking the eggs gently one by one directly from the top, spacing them out evenly in the pan over the sauce. Next sprinkle the grated cheese in-between the eggs. Cover and cook on low flame for 8 – 10 minutes or till eggs are done. Keep checking that the sauce doesn’t reduce too much as this might lead to it getting burned at the bottom.
- Sprinkle some parsley for garnishing (optional). The Shakshouka is ready and should be served hot along with some crusty bread or pita bread, that can be dipped into the sauce and the egg yolks.
Notes
The Shakshouka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce . If you are gluten-intolerant corn tortillas can be a good substitute. For lunch or dinner, serve with salad greens for a light, easy meal.
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