Shakshouka in Hebrew means “all mixed up.” It is a staple of Tunisian, Egyptian, Libyan, Algerian and Moroccan cuisines and is very popular in Isreal and the dish has been said to challenge hummus and falafel as a national favourite, especially in the winter.
Ingredients
Eggs: 4
Finely chopped onion: 1 cup
Finely chopped capsicum: 1 cup
Peeled and crushed tomatoes: 4
Olive oil: 2-3 tsp
Salt: To taste
Pepper powder: To taste
Method
Heat olive oil in a large frying pan and add onion and capsicum. Saute them till lightly brown.Peel and grate tomatoes on largest holes of a grater. Add the grated tomatoes to the frying pan and close the lid. Cook over low flame for 15-20 minutes.Remove the lid and add the the eggs. Stir gently to break yolks. Cover the lid again and cook on a medium flame for about 5 minutes or till the eggs are firm. Sprinkle with salt and pepper and serve warm.
Note: If you want, you can use minced garlic. If you love it to be spicy, you can add crushed chili powder and for taste variation, you can add oregano.
Ingredients
Eggs: 4
Finely chopped onion: 1 cup
Finely chopped capsicum: 1 cup
Peeled and crushed tomatoes: 4
Olive oil: 2-3 tsp
Salt: To taste
Pepper powder: To taste
Heat olive oil in a large frying pan and add onion and capsicum. Saute them till lightly brown.Peel and grate tomatoes on largest holes of a grater. Add the grated tomatoes to the frying pan and close the lid. Cook over low flame for 15-20 minutes.Remove the lid and add the the eggs. Stir gently to break yolks. Cover the lid again and cook on a medium flame for about 5 minutes or till the eggs are firm. Sprinkle with salt and pepper and serve warm.
Note: If you want, you can use minced garlic. If you love it to be spicy, you can add crushed chili powder and for taste variation, you can add oregano.
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