Shakshuka - eggs poached in a sauce of tomato, bell peppers and onions

My breakfast everyday day follows a similar pattern almost everyday. It's either muesli and milk or bread and eggs (poached/boiled/scrambled). Today however I was interested in trying a dish that had been in my wishlist for quite some time now. The name of this dish is Shakshuka. It is a dish of Tunisian/Libyan origin and is extremely filling. I did not even need to toast bread as an accompaniment.


Ingredients 

  • Tomatoes - 5 (medium to large), chopped roughly 
  • Red bell pepper - half, chopped finely
  • Yellow bell pepper - half, chopped finely
  • Onion - 1(large), chopped 
  • Garlic - 5 to 6 pods crushed and chopped 
  • Oil - 1 tablespoon 
  • Cumin powder -  1 teaspoon 
  • Red Chilli powder - 1 to 1.5 teaspoons 
  • 4 eggs
  • Salt to taste 
  • Sugar to taste 
  • Coriander chopped 

Cooking instructions

  • In a blender, add all the chopped tomatoes and blend till it becomes a smooth puree
  • Using a strainer, strain the tomato juice till only the liquid part of the juice remains 
  • In a pan, add the oil and heat it for a few seconds 
  • Add the chopped bell peppers, onion and garlic and saute till the onions appear translucent 
  • Add the pureed tomatoes. 
  • Add the red chili and cumin powders, salt and sugar as per your taste. Once done mix the sauce well and boil on a medium to low flame till the sauce thickens. 
  • Once the sauce achieves a thick consistency, the eggs will have to be added to the mix one by one. 
  • Break an egg into a small bowl
  • Create a small partition in the sauce and pour the egg there. Repeat the steps for the remaining eggs. 
  • Cover and cook for a minute or till the eggs get poached. 
  • Add some pepper powder on top of the eggs and garnish with some freshly chopped coriander. Serve hot. 
This is an extremely wholesome and healthy meal and you will not need any other accompaniment for having it. Happy cooking. 🙂

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