A usual weekend breakfast item for us. We have it with fluffy hot pooris or just toasted bread. This is not an authentic recipe whatsoever. This is just the way I make it. You may add/ remove any ingredient however you like. Just play around. Its basically poached eggs in a tomato sauce.
Eggs -4 large or 6 small
2 large tomatoes chopped finely
1 onion chopped finely
1 red pepper or veggie of your choice chopped
2 cloves garlic chopped
1.5 tsp red chilly powder
1/4 tsp turmeric powder
1/2 tsp sugar
1 tsp cumin powder
1 tbsp chopped coriander leaves/parsley whichever you prefer
1/2 – 1 cup water
salt and pepper to taste
Olive Oil 2 tbsp
Feta cheese – a few cubes crumbled at the end ( this is optional)
In a wide pan/ skillet, add the oil and let it heat slightly. Add the chopped onions and red pepper and saute until translucent.
Add the garlic and saute for a couple of minutes till soft and the rawness has gone.
Next, add the chopped tomatoes and saute and break down tomatoes with your wooden spoon. Give it a smash basically.
Add the spice powders and fry them. If you like more spice, add some more chilly powder.
Pour in the water (start with half cup first and if you want the sauce to be more thin add more)and check for seasoning. Allow the gravy to come up to a boil on a high heat.
When it starts boiling, reduce the flame on a sim. Make small wells in every portion of the skillet and crack an egg into the well. Distribute the eggs all over the pan. season the eggs with a little salt and pepper and cover for 10 mins and allow the eggs to cook. If you prefer your eggs runny. It should be ready. Or if you want it hard let it cook for a few more mins until set.
Crumble some feta and sprinkle chopped fresh herbs over the shakshouka and serve hot!