Don't we need to flip the egg mixture??
Shakshuka is a staple curry in Jewish culture. Ripened reddish tomatoes add an irresistible texture and mouth-watering taste to the curry. Today, we are presenting a delectable exotic egg-tomato curry – 'Shakshuka'. Eggs poached in tomato puree is a combination to die for…
4 cups pureed tomatoes
2 tbsp tomato ketch up
2 cloves garlic
1 medium sized capsicum
2 tsp chilli powder
1 tsp cumin seeds
A pinch of sugar
Salt to taste
1 tbsp olive oil/ refined oil
1 tbsp chopped coriander leaves
Method To Follow
Chop the capsicum, garlic, onion and set aside. Saute the cumin seeds, onions in heated oil until soft, then add chopped garlic, capsicum and fry it well for few minutes.
Now add tomato puree, salt, sugar, chilli powder, tomato ketch up and let it cook on low flame for 5 minutes to get a thick sauce.
Break the egg one at a time over the tomato mixture and let it cook on a low flame with closed top without disturbing the eggs.
Garnish it with chopped coriander leaves. Take it off the flame and serve the tomato egg curry with steamed rice.
The Jewish special 'Shakshuka' is ready.
Note: If you don't like the half boiled egg, then gently swift each egg to cook it well.