Poached eggs in a spicy tomato gravy to fulfill your palate, that is SHAKSHUKA, a one-skillet dish
of eggs poached in a smoky, spicy, tomato sauce. It is simply fun to say it. TRY IT! 😃 Everyone looks at me so weird when I say the name of the dish, as though I invented the name. 😎 Poor me, lol.😅 Here I am showing you a step by step of pictures that I recently made. Shakshuka is a Middle Eastern/ Mediterranean dish which is healthy at the same time easy to cook. I would say it is the best dish a beginner could cook, it is that simple yet delicious. Shakshuka is traditionally made in a cast iron pan (though any stainless steel or nonstick pan will work) and served straight from the pan at the table so everyone can dig in and help themselves. A loaf of good bread or pita bread is a must to mop up the sauce. A crusty bread I would say. Definitely a hearty meal!

The meaning of the word Shakshuka simply means 'mixture', a mixture of all the fine ingredients to sum up to a great dish. When I first heard of the name I anticipated it would be something I got to try for sure!  I wasn't disappointed. This can be made for breakfast, dinner or any time of the day. My Mr loves this dish, Alhamdulillah, so I make it quite often and keep playing with flavors. This is a very versatile dish, play with the flavors that suit your taste buds and I'm sure you won't regret it! I also add schezwan sauce at times for a change. You can totally avoid the chicken cube, if you are thinking healthy. And I like to serve it with a nice dollop of sour cream to tally the tanginess. Don't want to make you salivate more, let's move on to the ingredients and get started! 😊

1 tbsp olive oil

1/2 onion, peeled and diced

1 clove garlic, minced

1 bell pepper, seeded and chopped

1 Maggi Chicken cube

2 cups ripe diced tomatoes (semi-blended)

1 tbsp tomato paste

1 tsp chili powder

1 tsp cumin

1 tsp paprika

Pinch of sugar (optional, to taste)

Salt and pepper, to taste

½ tsp red chili flakes

4 eggs (as per your requirements)

1/2 tbsp fresh chopped fresh dill leaves(optional, for garnish)

A dollop of Sour Cream

INSTRUCTIONS

1. Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, bell pepper, garlic and once the raw smell disappears add the spices, pinch salt and pepper. Cook, stirring frequently until the vegetables have softened, about 5-10 minutes.
2. 
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
3. Add the semi-blended tomatoes, tomato sauce, and sugar. Simmer until the tomato mixture begins to reduce, about 10-12 minutes. Taste and adjust the seasoning to your liking.
4. Using a wooden spoon, make 4 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
   
   
   
   
   
   
   
5. Reduce the heat, cover the skillet, and cook on low until the egg whites are set about 7-10 minutes, depending on how runny or hard you want the yolk.
6. Uncover and add the fresh dill leaves. You can add more black pepper or crushed red chili flakes if you like. Serve with a dollop of sour cream and warm pita, bread, or your choice of crusty bread. Enjoy!