Shakshuka

Shakshuka, as complicated as the name sounds thankfully the dish isn't. A few fresh red tomatoes and eggs at hand and you're all set to scratch up a good dinner for your craving. As weird as it may sound I'm not much of a tomato person and the only time I sincerely enjoy them is in well cooked Shakshuka and Margherita pizzas. Many of you may find Shakshuka, terribly difficult to make with an end result of soggy eggs and tomatoes. But the deal here is to be patient and let the tomatoes cook completely until you notice oil separating and gathering at the edges. Then go ahead and crack the eggs.

RECIPE 

INGREDIENTS: 

 2 tbsp Olive oil

5 ripe medium sized Tomatoes

1 medium sized Onion 

1/4 tsp Cumin seeds

1/4 tsp Mustard seeds.

1/2 tsp Ginger Garlic paste

1/2 tsp Garam Masala

1 tsp Chili powder

1 tsp salt or as to taste
4 Eggs

Bunch of fresh parsley or basil for garnishing

INSTRUCTIONS:

1. Cut the onion in half and then diagonally slice it.

2. Heat olive oil in a medium sized skillet or a frying pan.

3. When the oil is hot enough add Mustard and Cumin seeds and let them crackle for a second or two and then add sliced Onions and saute.

4. Let the onion cook on low flame until translucent.

5. Meanwhile, roughly chop the Tomatoes.

6. When the onions have cooked and become translucent add the tomatoes and mix.

7. Add in the salt, chili powder, garam masala, ginger and garlic paste and stir.

8. Cover the skillet and cook on medium heat for about 20 minutes or more until the tomatoes have become soft and are falling off their skin and as oil gathers around the edges.

9. Keep checking the tomatoes occasionally and give a stir if you notice the sauce sticking to the pan so that your sauce does not burn.

10. After the tomatoes are evenly cooked and have reached the consistency of sauce you will notice oil releasing. 

11. Spread out the tomato sauce evenly in the pan and then crack the eggs side by side on the sauce.

12. Cover with a lid and let cook for 5 minutes or until the eggs are done.
13. Garnish with chopped parsley or basil leaves.