Eggs poached in a sauce of tomatoes, chili peppers, and onions, commonly spiced with cumin, paprika and cayenne pepper. Although the dish has existed in Mediterranean and Middle Eastern regions, its more recent egg and vegetable-based form originated in Tunisia.
- Ripe tomato – 5 to 6 nos
- Onion – 2 nos
- Garlic – 7 to 8 cloves
- Ripe chilli – 1 no
- Butter – 1 tsp
- Kashmiri chilli powder – 1.5 tsp
- Sugar – 1 ½ tsp
- Egg – 6 nos
- Salt –1 tsp
- Bread – Accordingly
- Boil water in a dish. Add salt, tomato to the pan and cook for two minutes. When the outer skin breaks, remove from fame and remove the skin completely and chop it.
- In a pan, add one teaspoon of butter and heat. Then add chopped garlic to it and saute until it turns red.
- To the pan, add chopped onions and saute well. Now add chopped tomato and pour water if required. Cook well. Now add chilli, chilli powder, salt and sugar. Mix well.
- Now when the water evaporates, make six holes in the pan. Pour each egg into the holes without breaking the yolk.
- Close the lid and cook for two to three minutes in low flame. Put off the flame and wait for five minutes before opening the lid.
- Toast the bread. Take an egg portion and gravy surrounding it and keep on a toasted bread and cover with another.
- If not fond of bread, chapatti or parotta can be served with shakshuka.