- 2 Eggs
- 1 medium size onion
- 2 tomatoes
- 2 cloves garlic
- 3 green chillies
- 1 tsp sugar
- 1 tbsp red chilli powder
- 1 tsp garam masala, cumin powder
- 1 tsp tamarind paste
- 1 tbsp spring onion
- 1 tbsp mozzarella cheese (Grated)
- 2 tbsp of olive oil (extra virgin)
- Salt to taste
- Water as required
Take a chopping board to finely diced 1 medium-sized onion, make julienne strips with 2 tomatoes, slit the green chillies to chop it finely, and crush the garlic cloves. Take a shallow pan, heat up in medium-low flame and put 2 tbsp of olive oil (extra virgin). Now add the onion, garlic, and chillies to the pan. Stir until colour changes in medium-low flame.
Add the tomato strips with 1 tsp of sugar, stir continuously for 2 minutes. Put the lid and allow it to simmer for 5 minutes in medium-low flame. Open the lid, add 1 tbsp of red chilli powder, 1 tsp of cumin powder, and stir properly to mix the spices with the veggies. Add little water and close the lid. Open the lid after 5 minutes, add 1 tsp of garam masala, 1 tsp of tamarind paste. Stir, add a little salt to taste, pour little water and simmer for 2 minutes more in medium-high flame.
Reduce the heat to medium-low flame, make small hollows on the pan to carefully place the eggs without breaking the yolk. To place the eggs perfectly, crack the eggs in a small bowl first. Sprinkle some salt, close the lid, and allow the eggs to cook in the spicy tomato base for 7 more minutes in the medium-low flame. It will allow the egg whites to settle. Finish the dish by adding 1 tbsp of mozzarella cheese with 1 tbsp of spring onion and further simmer for 2 more minutes in medium-low flame. It will help the eggs to harden a bit.
Serve your fiery spicy Shakshuka with your choice of bread and enjoy!
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