Shakshuka is by far the most often cooked brunch meal at our home. There are some essential ingredients, but I make a whole lot of variations based on whatever I have at home – Italian inspired with sun dried tomatoes, spinach, and basil or Indian inspired with garam masala. This one even has beans in it because it is what I had at home – just have fun with it!
INGREDIENTS:
- 2 Tablespoons Olive Oil
- 1 Large Onion Sliced
- 1 Bell Pepper/ Capsicum Sliced
- 2-3 Garlic Cloves Crushed
- 1 Cup Tomato Puree/ Sauce
- 1 Teaspoon Cumin Powder
- 1 Teaspoon Dried Basil or Few Fresh Leaves Torn Into Smaller Pieces
- ½ Cup Crumbled Feta
- 6 Eggs
- 1 Cup Beans or Spinach (Optional)
- Salt, Pepper, Paprika to taste
- Chopped Cilantro and Mint
PREPARATION TIME: 30 Minutes
HOW TO PREPARE:
- Heat oil in a heavy bottomed pan. Add onions and cook for 5 mins
- Add garlic and peppers. Cook for another 5 mins
- Add spinach and beans (optional). Cook for another couple mins
- Now add the tomato puree and all the spices, salt, and pepper. Cook for a few mins. Add a pinch of sugar if you don’t like a tomatoey taste
- Create holes in the curry and break an egg into each
- Cover and cook for 10-15 mins or until the eggs are cooked
- Top with the crumbled feta, cilantro, and mint
