Classic Shakshuka. This classic, traditional shakshuka recipe is perfect for breakfast or any meal of the day. Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the. Shakshuka is a classic Middle Eastern dish where eggs are poached in a spice filled tomato stew.

You might already know Middle Eastern shakshuka by its other name, "eggs in purgatory." Main Course. Topics: Nine Days, The, Food; Eating. What makes this shakshuka recipe special is the unique, homemade low-FODMAP tomato sauce, which you're going to poach those protein-rich eggs in. You can cook Classic Shakshuka using 16 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Classic Shakshuka

It's 4 of eggs (or as required).
You need 250 gms of chicken keema (or according to eggs).
You need 2 of red onions finely chopped.
Prepare 1 of big tomato finely cut.
It's 1 of green capsicum diced.
You need 1 of red bell pepper diced.
It's 1 of yellow bell pepper diced.
You need 1 packet of tomato puree.
It's 2 tsp of oregano.
Prepare 1 tsp of chilli flakes.
Prepare To Taste of Salt.
It's As required of Refined oil.
Prepare as required of Butter.
It's 1 tsp of Sesame seeds.
You need As required of Coriander Leaves.
You need As per taste of Honey.

After trying out this spicy Middle Eastern shakshuka dish, you'll never look at fried eggs the same That's why there's shakshuka—a spicy, Middle Eastern take on "throw everything in your fridge into a. Shakshouka (Arabic: شكشوكة‎, also spelled shakshuka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika. This easy shakshuka recipe is a healthy, delicious breakfast or dinner! A bold, spiced red pepper tomato sauce is a fantastic base for runny poached eggs.

Classic Shakshuka instructions

Take a pan with a flat surface add in 2-3 tsp refined oil, let it heat for a while and sauté chopped onions. Don’t let them become golden brown. Gradually add bell peppers first green then red lastly yellow. Mix them well. Pour in all the chopped tomatoes mixing in nicely with onion and bell peppers..
Wash thoroughly and pat dry the chicken keema, mix it with the veggies in the pan. Toss it gently & cook for good 5-8 mins depending upon the quality of the meat. Once cooked add in tomato purée and 2 tsp honey,mix well and let it cook for another 2 mins..
Add salt chilli flakes and oregano to the gravy (can add lemon ; optional) give a good mix. Add in some fresh cream if you want it to be a little creamy at this stage. Part the gravy in four portions Make four hole like space in the gravy getting the gravy aside..
Break one egg in these spaces (one egg in each hole space.) please keep in conscious that the egg yolk should be perfect just like you keep while making sunny side. Now cover the pan with a lid and cook on medium low flame. Insert a tooth pick to give a check if it is completely cooked..
Switch off the flame sprinkle sesame seeds & chopped coriander leaves. Cut a slice of shakshuka from the pan & serve hot in breakfast as it is or enjoy as your main meal with pita bread or roomali roti. Enjoy!!.

Shakshuka is traditionally made in a cast iron pan (though any broiler-safe stainless steel pan will work) and served straight from the pan at the table so everyone can dig in and help themselves. I'll let you in on a trade secret - usually, the photos you see of so called baked eggs Though I call Shakshuka a type of baked eggs, ironically my favourite way of making it is over. These shakshuka recipes are proof you don't need to be in the kitchen for hours to make a good And we're not just talking about classic shakshuka. Adding proteins, experimenting with spices and. Shakshuka is a one-skillet dish of eggs poached in a fragrant, spiced tomato sauce.