As fancy as the name may be, shakshuka is simply an egg curry, just that. The egg curry is so fancy that the universe decided in unison to give it such a bold name to scare people away…but anyways its so fancy that is why it may be popular in many homes these sides of the world and it is served as either a main meal, a side meal or a brunch meal because of just how fancy it is. Shakshuka originates from North Africa and has been borrowed by many people all over the world and hence it has become popular in my house too . The process of making it is equally very easy all you need is just to rest your eggs on a bed of a sauce, a thick tomato gravy sauce which can be made as either simple or spicy. To serve this, all you need is something to scoop the eggs with, it can either be a flat bread, naan, chapati, or even rice. The sauce is simple to make and can vary depending on the additions you would wish to add on to it.
Ingredients
Instructions
Heat some oil in a pan, add in the onions, the garlic ginger paste, the compound butter, then add in the spices all of them let them cook, add in the tomato paste cook for about 5 minutes, then add in the tomatoes cover the pan and cook until very mashy and you have a thick sauce, then create a depression on the sauce, add in the the eggs unbeaten, adding each individual egg on the depressions created, then cover that and cook on low heat for another ten minutes.
When ready sprinkle some chives or parsley for garnishing.
Serve hot, I served mine alongside some garlic herb bread. It was a perfect brunch meal.
The best thing about shakshuka is that it can serve as a breakfast meal or even dinner. The accompaniments are what makes the meal even hearty.
Notes
To twerk on this egg curry you can add even shredded carrots to your sauce, just to thicken it, or even add some cheese just to make it even fancier. Sausages, minced meat or meat balls too can be added to take the shakshuka dish to a new level, or just keep it simple.