Shakshuka Indian Style

25 mins
Serves 4
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Directions

  1. 1In a pan, add fenugreek seeds and cumin to toasted spices.
  2. 2In a pan, add fenugreek seeds and cumin to toasted spices.
  3. 3In a pan, add fenugreek seeds and cumin to toasted spices.
  4. 4Add onions and garlic.
  5. 5Add onions and garlic.
  6. 6Add onions and garlic.
  7. 7Add bell pepper. You can use any color.
  8. 8Add bell pepper. You can use any color.
  9. 9Add bell pepper. You can use any color.
  10. 10Add garlic ginger paste.
  11. 11Add garlic ginger paste.
  12. 12Add garlic ginger paste.
  13. 13Add paprika, Kashmiri red chilli, coriander and turmeric. Mix well.
  14. 14Add paprika, Kashmiri red chilli, coriander and turmeric. Mix well.
  15. 15Add paprika, Kashmiri red chilli, coriander and turmeric. Mix well.
  16. 16Add your tomatoes. Many chefs prefer to puree the sauce.
  17. 17Add your tomatoes. Many chefs prefer to puree the sauce.
  18. 18Add your tomatoes. Many chefs prefer to puree the sauce.
  19. 19Add the top to the pan and simmer for about 5 minutes.
  20. 20Add the top to the pan and simmer for about 5 minutes.
  21. 21Add the top to the pan and simmer for about 5 minutes.
  22. 22Add water and simmer again for a few minutes with the top on.
  23. 23Add water and simmer again for a few minutes with the top on.
  24. 24Add water and simmer again for a few minutes with the top on.
  25. 25Add 1/2 teaspoon of garam masala and a handful of kasuri methi or fenugreek leaves, and salt to your taste.
  26. 26Add 1/2 teaspoon of garam masala and a handful of kasuri methi or fenugreek leaves, and salt to your taste.
  27. 27Add 1/2 teaspoon of garam masala and a handful of kasuri methi or fenugreek leaves, and salt to your taste.
  28. 28Carve out a small hole and carefully pour the egg into the space.
  29. 29Carve out a small hole and carefully pour the egg into the space.
  30. 30Carve out a small hole and carefully pour the egg into the space.
  31. 31Put the top back on to help firm them up.
  32. 32Put the top back on to help firm them up.
  33. 33Put the top back on to help firm them up.
  34. 34Add a little more salt and pepper on the eggs before serving.
  35. 35Add a little more salt and pepper on the eggs before serving.
  36. 36Add a little more salt and pepper on the eggs before serving.

Ingredients

  • 1 teaspoon fenugreek seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 cup onions
  • 1 cup onions
  • 1 cup onions
  • 1 tablespoon garlic
  • 1 tablespoon garlic
  • 1 tablespoon garlic
  • 1 cup red bell pepper
  • 1 cup red bell pepper
  • 1 cup red bell pepper
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon Kashmiri red chilli
  • 1 teaspoon Kashmiri red chilli
  • 1 teaspoon Kashmiri red chilli
  • 1 teaspoon coriander
  • 1 teaspoon coriander
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 1 cup tomatoes
  • 1 cup tomatoes
  • 1 cup tomatoes
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 0.5 teaspoon garam masala
  • 0.5 teaspoon garam masala
  • 0.5 teaspoon garam masala
  • 1 handful kasuri methi or fenugreek leaves
  • 1 handful kasuri methi or fenugreek leaves
  • 1 handful kasuri methi or fenugreek leaves
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 4 eggs
  • 4 eggs
  • 4 eggs

Equipment

panwooden spatulaglass lidsmall bowl or ladle