Shakshuka is a very weird name for something that has eggs in it.
Shak means 'to suspect' in Urdu which is a common expression in both man and women, shuka on the other hand is nothing in any language I presume but when you join these two together you get Shakshuka which is considered as the apex of all eggs recipe.
Shakshuka is originated from Northern Africa and is a tangy/spicy egg recipe. It is currently being served in Pakistan as a breakfast dish with many of its variations in the top restaurants and cafes.
I never had it any where but I always wanted to try it out. So, I came along a recipe which was publish by none other than Hirra Pervaiz on her blog ticklethosetastebuds.blogspot.com. This blog is a must visit specially for all the ladies out here. Not only for the food but a lot of other things which you will absolutely love.
Since I'm making Shakshuka for the first time and without even tasting it before I did not meddle around with the recipe except for the tomato puree quantity and made it exactly as Hira has published in her blog.
Let's start now.
1 big onion chopped finely
4 large tomatoes chopped finely
1/2 cup of tomato puree
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon red chili flakes
1/4 teaspoon dried basil
1 teaspoon salt or to taste
1 teaspoon black pepper or to taste
1 teaspoon of garlic paste
chopped coriander for garnishing.
2 tablespoons of extra virgin olive oil
I chose a non-stick pan to cook it but you can also cook it in a medium skillet.
Heat oil in the pan and add chopped onions to it. Cook them till they are translucent.
Add the garlic paste and cook until fragrant.
Add the chopped tomatoes now and cook for five minutes on medium heat until they turn soft.
Add the tomato puree now along all the spices and seasonings. Mix well and keep on stirring until it is mixed properly together and the sauce starts to thicken.
A taste check is due at this time and if its not according to your taste you should adjust it right now because life is short.
Now make three wells in the sauce at distant places.
Break an egg in each well but carefully as the yolk should not break.
Turn the heat to low now. Cover and cook for 10-15 minutes depending on how yo want the yolk to be. (runny or hard)
Uncover and remove from heat. Your Shakshuka is ready now.
Sprinkle some salt and pepper on each egg.
Garnish the recipe with chopped fresh coriander.
Serve it with your favorite type of bread, sour cream or different cheese or vegetable toppings as you prefer.
Ladies and gentlemen, open your eyes for Shakshuka.