Shakshouka or Shakshuka is a one-skillet dish that has its origins in North Africa. Although there has been a debate on the birthplace of this Maghrebi dish with competing claims by the Moroccan, Tunisian, Turkish and the Yemens, it is quite a popular dish in the Middle-East. Traditionally this is made in a cast iron pan, but you can use any pan. I’ve used a stainless steel skillet and it worked perfectly fine.
Egg shakshuka is a simple dish wherein you poach the eggs in a simmering spicy tangy gravy made with traditional spices and ingredients. I have shared a basic shakshuka recipe that stays true to the North African flavors.
This is a Keto, Paleo and Diabetic friendly recipe and is also Gluten Free. You can team this up with bread or any diet-friendly alternative or just scoop in and eat it just like that.
INGREDIENTS 1 Tbsp Olive Oil 1-2 Chopped Green Chilli 2 Tbsp Ginger Garlic Paste 1 Large Chopped Onion 1-2 Chopped Tomatoes 1/2 Green Capsicum 1 Tbsp Coriander Powder 1 Tbsp Cumin Powder 1 Tsp Red Chilli Powder/Paprika 1 Tbsp Tomato Puree/Water 1/4 Cup Chopped Coriander Leaves Salt as per taste 4 Whole Eggs
In a wide pan, heat some oil. This is a one-pan recipe, so use the one with raised edges like walls and not a flat pan. You need the recipe to stay in place.
Add the Green Chillies and let this sizzle for a few seconds. Please adjust the quantity as per taste.
Now add the Ginger Garlic Paste.
Also add the Onion and saute for a few minutes until the Onions look translucent.
Now add in the Capsicum and cook for a couple more minutes until they become tender.
Add in the Tomatoes and mix well. Let this cook for another minute.
Now add in the Spice Powders – Coriander, Cumin, Red Chilli along with some Salt.
Salt will soften the veggies quicker and we want mushy veggies. So lower the flame and let this cook covered for 5-6 more minutes.
Open the lid and if the consistency looks dry, add a little water or Tomato Puree to make a thick pulpy gravy. We need this consistency and not dry because the eggs will need moisture to poach well while at the same time avoid the bottom of the pan from burning.
Add a little bit of chopped Coriander Leaves, Parsley, Mint or whatever fresh herbs you’ve got. I used Coriander Leaves here.
Make sure your flame is on low. Mix everything well and evenly spread out this mixture covering the base of your pan.
Now with the back of your spoon, create 4 equidistant wells for the eggs to settle in, with enough spacing between the wells.
Now break the 4 eggs into the 4 spaces you’ve created. Try to contain it in these wells, but it’s totally okay if the whites spread all over.
Cover and cook this until the the top of the eggs are cooked well, around 80-90% cooked.
Switch off the flame. Make a cut like you’d do with a pie or pizza or simply scoop out a portion onto your plate and enjoy this with Naan, Pita or Bread of your choice. I ate this with Whole Wheat Buns (Dinner Rolls) and they were fantastic!
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This is one of the easiest, quickest and tastiest sabjis you’ll ever make! A saviour, especially if you’ve only got Potatoes at home and can’t decide what to cook 🙂
INGREDIENTS: 8 Boiled Potatoes 2 Tbsp Mustard Oil 1 Tsp Onion Seeds (Kalonji) 1 Tsp Asafoetida (Hing) 2 Tsp Ginger Green Chilli Paste 1 Tbsp Kashmiri Red Chilli Powder 2 Tbsp Coriander Powder 1/2 Tsp Pepper Powder 1 Tbsp Turmeric Powder 1 Tbsp Dry Mango Powder (Amchur) 2 Tbsp Dry Fenugreek Leaves (Kasoori Methi) Rock Salt (Kala Namak) as per taste Water
Peel the boiled potatoes and roughly chop them into bite sized portions. Keep aside.
In a bowl, add all the dry spices – Kashmiri Red Chilli Powder, Coriander Powder, Turmeric Powder, Dry Mango Powder, Black Pepper Powder. Add around 1 cup of water to this. Mix well and keep aside. You can reduce or increase the quantity of these spices as per taste.
In a large deep pan or Kadhai, heat Mustard oil. You can add refined oil if you don’t use Mustard oil.
Once the oil starts to smoke, add Onion Seeds & Asafoetida. Sauté for a few seconds.
Add the Ginger Green Chilli paste and sauté for a couple more seconds.
Lower the flame and add the spice water you made earlier. Stir well and cook.
Add the chopped Boiled Potatoes to this.
Also add the Rock Salt to this. Mix well until it starts to boil.
You can mash a few potatoes roughly with the back of your spatula to thicken the gravy a little.
Now crush Dry Fenugreek Leaves in between your palms and add this to the gravy. Mix well.
You can also add boiled Brown Chickpeas (Kala Chana) if you want.
INGREDIENTS: 15-20 Baby Potatoes 4 Tbsp Mustard/Refined Oil 2 Tsp Cumin Seeds (Jeera) 1 Bay Leaf (Tej Patta) 2 Tsp Kashmiri Red Chilli Powder 2 Tsp Turmeric Powder 1 Cup Water 1/4th Cup Coriander leaves 1 Tsp Dried Fenugreek Leaves (Kasuri Methi) 3 Tbsp Yogurt 6-7 Kashmiri/Byadgi Red Chilies 1 Inch Cinnamon (Dalchini) 2 Green Cardamom (Hari Elaichi) 1 Tsp Coriander Seeds (Akha Dhania) 1 Tsp Fennel Seeds (Saunf) 1 Tsp Peppercorns (Kali Mirch) 6-7 Garlic Cloves 1 Inch Ginger Salt to taste
First let’s prepare the Potatoes.
Wash all the baby Potatoes thoroughly because the whole potatoes with the skin will go in this recipe. You can also make this recipe with peeled potatoes or even normal potatoes diced if you don’t have access to baby potatoes.
Now poke holes with the help of a fork on all sides of each potato at multiple places.
Place these potatoes in a pressure cooker. Add enough water & salt.
On a high flame, give 1 whistle, lower the flame and give another whistle.
Switch off flame and let the Potatoes cook & cool down in the steam.
Once the steam escapes, open the pressure cooker. Discard all the water and on a cloth/paper towel, let them dry and cool down further.
Now to make the masala, grind all the ingredients marked in Orange with a little water into a fine paste. If you don’t have peppercorns/coriander seeds, you can use them in their powder form too. I’ve used Kashmiri Red Chillis. If you don’t have them, use Byadgi since both give good colour and texture without the extra spice.
Take a pan, the same in which you will make this Dum Aloo.
Add the 4 Tbsp Oil. Once hot, shallow fry these baby potatoes until all sides look wrinkly and get a darker shade. You can also deep fry them if you want.
Transfer the potatoes on a cloth/paper towel to let them release any extra oil onto the towel. Once cool, you can re-poke the potatoes.
Now heat the leftover oil in the pan and splutter cumin seeds.
Add the Bay Leaf.
If the oil is too hot, switch off flame and add the Kashmiri Red Chilli Powder & Turmeric Powder and mix well.
Now add the fried Potatoes.
Also add the masala and salt. Mix well. You can keep this marinated for 10-15 minutes. If not, simply cook on low heat for 5 minutes. Make sure to not burn the masala.
Now add water, mix well. Cover & cook for 5 more minutes.
Open and you should see oil separating from the masala.
Now bring the heat to low, whisk the yogurt and add to the masala stirring continuously. Cook for a minute and switch off flame.
Add Kasuri Methi & Coriander Leaves.
Dum Aloo is ready to be served with Steaming hot Jeera Rice or Ghee laden Rotis!