Shakshouka/Shakshuka is a dish of poached eggs in a sauce of tomatoes with spices. It is believed to have a Tunisian origin.It is usually eaten with thick slices of toasted bread, pitas or baguettes. You can add pretty much anything you want to it, including meat. In Singapore, minced meat is often added and it’s usually more spicy. Anyways, I cooked this sometime back for some guests and they loved it. This is also perfect for Iftars during Ramadan.Before baking. . .
Out of E oven. . .
Served with lightly toasted baguette. Oh yumzzz!!
Shakshuka
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
Ingredients
- 500 g minced beef
- 6 eggs
- 2 onions – diced
- 1/2 bottle tomato sauce
- 1 tbsp tomato puree
- 2 tomatoes – chopped
- Ghee/olive oil
- Coriander leaves
- Fried shallots
To be blended
- 2 onions
- 2 cm ginger
- 20 dried chilies
- 1 tsp cumin
- 1 tsp coriander seeds
- 5 garlic
- Salt, black pepper and sugar to season
Instructions
- In a pan saute onion in olive oil until light golden.
- Add in blended ingredients and saute for about 10 mins
- Stir in minced beef and cook for a further 10 minutes.
- Mix in tomato paste, tomatoes and tomato sauce.
- Season with salt, black pepper and a touch of sugar and simmer for a few minutes.
- Pour Shakshuka in a large Pyrex dish and crack egg each in a different side of E dish. Bake for 15 mins.
- Alternatively, you can serve it with single sunny-side-up.
Notes
If you are not used to using or seeing dried chilies, just add a good tsp of dried chili flakes or paprika.
Nutrition
- Serving Size: 6
- Calories: 301
- Sugar: 6g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 258mg
here i am looking at your blog coz im hungry:P and i realise did you know tt you didnt put in daging at your methods to cook this shak-shu-kha? heh. i was trying ti imagine the dish cooking and i realise there wasnt any meat! heh. anyway update more maya!!!