Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.