Shakshouka

I love Middle Eastern cuisine. Apart from being healthy, it also tastes very good, especially when the name sounds so good such as Shakshouka or Shakshuka. There is a certain ring to this word, like you feel this dish cannot go wrong, and you are right. This dish, apparently of Tunisian origin and quite popular across Middle East and some parts of Mediterranea, is very simple to make and makes a great pairing with warm pita bread, or even Indian naan or roti. The name comes from the Berber word 'Chakchouka' which means vegetable ragout. It later became very popular in Israel and they coined the term Shakshuka which means 'to shake things up'. The dish is spiciest version of poached eggs you will ever have, and oh, so yum.

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Ingredients Serves 2

Eggs- 4 Onion- 1 medium, sliced Thai green chillies- 6-7, depending on your desired spice level Bell pepper- 1, sliced Tomatoes- 4 medium, sliced Garlic- 2 tsps Cumin- 2 tsps Paprika- 1 tsp Oil- 1 tbsp Salt- to taste

To garnish

Red chilli flakes Cheddar cheese Parsley

Method

1. Heat up the oil and fry the onion till golden brown by constantly stirring. Now add the chillies and garlic, stir constantly for around 2 minutes.

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2. Add the cumin and paprika and mix well till the raw smell goes away.

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3. Now add the cut bell peppers, mix well.

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4. In a bowl, mash the tomatoes slightly with the back of your ladle and add this to the skillet. Add about 1/4 cup of water. Take care not to add too much since the tomato has a lot of water too.

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5. Let this cook for about 5 minutes. With the back of your ladle, make 4 dents in this mixture where you can drop the eggs. Crack open the eggs into these dents. Cover the sides of the egg with some of the mixture.

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6. Let this cook for about 5 minutes or so. You can cover the skillet and cook. Garnish with red chilli flakes, cheddar cheese and some parsley.

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Serve hot with warm pita bread. You can also serve this with a side of fresh home made hummus.