Recipe of Ultimate Moroccan Shakshouka Egg Poached in Tomato Sauce

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to make a special dish, Moroccan Shakshouka Egg Poached in Tomato Sauce. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Moroccan Shakshouka Egg Poached in Tomato Sauce Recipe. Victoria Paikin pleased to present this video about this easy Moroccan Recipes - Eggs In Tomato Sauce for a wonderfuland exotic blend of flavors. Shakshuka - Eggs Poached in Spicy Tomato Pepper Sauce.

You can have Moroccan Shakshouka Egg Poached in Tomato Sauce using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Moroccan Shakshouka Egg Poached in Tomato Sauce

1. It’s 4 of eggs.
2. It’s 3 of large tomato diced.
3. You need 1/2 of Medium sized onion chopped.
4. Take 2-3 of garlic cloves minced.
5. You need 2 of green chillies chopped.
6. Make ready 1 of bell pepper diced.
7. Prepare 1/2 cup of tomato puree.
8. It’s 1/2 tsp of cumin powder (jeera).
9. It’s 1 tsp of oil (preferably olive oil).
10. It’s 1 handful of chopped coriander leaves.
11. Make ready To taste of salt.

It is a filling Sunday morning kind of meal that is most.Shakshouka is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines traditionally served in a cast iron pan or tagine with bread to Shakshouka (Arabic: شكشوكة‎; Hebrew: שקשוקה‎) (also shakshuka) is a dish of eggs poached in a sauce of tomatoes, chilli peppers, and onions, often.It consists of eggs poached in tomato sauce.The sauce usually has flavors of garlic, onion, and paprika.

Moroccan Shakshouka Egg Poached in Tomato Sauce step by step

1. Heat oil in a pan and add onion and garlic. Sautè it until the onion turns light brown..
2. Now, add bell pepper and chopped green chillies and stir for 2 minutes..
3. Add the diced tomato, cumin powder and salt. Stir well and cover the lid..
4. Lower the flame and cook till the tomato gets blended..
5. Now, add the tomato puree and mix well. Cover the lid and again cook for 2 minutes..
6. Open the lid and crack the eggs one by one into the sauce and cover the lid again. Lower the flame and poach the eggs for around 5 minutes or until the eggs get set well..
7. Your Shakshouka is ready to be served now. Garnish with chopped coriander leaves and serve hot..

Though it's North African in origin, these days shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes).My husband loves egg tomato sauce so, I am going to make this yummy sauce for him and I am sure he loves it.One of my favorite breakfasts is this Moroccan shakshuka recipe; fresh tomatoes stewed in olive oil, cumin and smoked paprika; with a jalapeño pepper thrown in for extra flavor and topped with poached eggs.

Since most people in my little piece of the world don't associate tomato sauce with breakfast this is definitely a fun twist on that first meal of the day!The eggs are poached in a hearty tomato sauce enriched with bell peppers, garlic, onions, and spices.I love to serve Shakshuka as particular and amazing brunch, preparing the sauce the previous day, and poaching the eggs at the moment: delicious!Shakshuka For Two (Eggs Poached In Tomato Sauce).Shakshuka is a hearty dinner for two of eggs poached in an easy spicy tomato sauce that makes a great budget friendly weeknight dinner.