Well, if we talking about S H A K S H U K A you all know it is a mostly famous one-pot dish in these days with poached eggs in tomato sauce, onion spices and bell peppers and more. Originated from North Africa and Middle East and mostly serve during brunch and dinner.
Most of the time this takes part in our meals. Because its so easy to cook, I add what I left in my pantry and the refrigerator. Spices on my choice. Rather than cooking, there’s only one pot to wash. So I used to cook this whenever I’m busy.
This time I got some chorizo in my refrigerator, diced and cooked for my shakshuka. And instead of adding more chilli powder or chilli flakes used some cayenne pepper powder to extra kick with touch of green chilies. Don’t panic, it’s not much spicy as you think.
Once the sauce is simmered, make some holes in the pan using your spoon. Crack one egg per one hole and cook with a lid. This time will depend on how you prefer your eggs. Keep eye on it and cook.
And at last I highly recommend to use some garlic bread or sourdough bread to dip in the sauce.
I got two more shakshuka recipes in my Instagram feed.
•chickpeas and beet greens shakshuka
1.heat a pan with 2-3tbs olive oil.
2.add finely chopped 1 medium onion and sauté around 2 minutes in medium heat.
3.add minced 2 garlic cloves, about 40-50g diced chorizo and cook with onion more about 2 minutes.
4.add diced 2 small red bell peppers and cook more 2-3 minutes.
5.now add 1/4tsp chilli powder, 1/2tsp of each cumin powder and cayenne pepper. Mix with other ingredients and cook about a minute.
6.add 1 canned (400g) of crushed tomato and fill 1/2 of the canned with water and add everything to the pan. Mix and add salt on your taste.
7.cook in low heat about 7-8 minutes or until water gets over and sauce is thick.
8.for extra spicy, I added 2 chopped green chilies. This is completely OPTIONAL
9.once the sauce is simmered, make holes in the pan.
10.crack one egg for one hole, add as much as egg you can. I cooked only 4. Sprinkle pinch of salt and pepper over the egg and cover with a lid. Cook in low heat until eggs are done.
11.sprinkle some chopped parsley on and serve with bread.
The Dancing kitchen 