Shakshuka – The Muttai thokku of foreign origin

Hasini and Yuvi cracked up when they heard it’s called Shakshuka. They made up their own words out of it – “sokka pota suka”, “shoppu shappu”.. If you’ve never heard of Shakshuka, let me explain. Shakshuka is the mottai thokku of foreign origin. The muttai thokku (poached egg curry) that we make when we’re in a hurry, when we’re not in the mood to cut vegetables, when we’re craving a meaty dish but have nothing on hand and settle for an egg dish. Our humble muttai thokku is the sexy shakshuka of the western world. Like Haldi Doodh and Turmeric latte, Dal and lentil soup, kurma and curry, lassi and smoothie.

Shakshuka

Hasini loved the Shakshuka more than anyone else. Towards the end, I sprinkled some grated cheese over the eggs, covered the pan for a couple of minutes and let the cheese melt. We toasted some buttered bread slices and mopped up the Shakshuka with them. It made a delicious and filling breakfast. It’s also a great recipe to make for your next brunch.

Shakshuka
Serves 4
Shakshuka - The muttai thokku of foreign origin, easy and delicious!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. Onion – 1 medium chopped fine
  2. Garlic – 3 cloves minced
  3. Tomatoes – 5 large chopped fine
  4. Capsicum (green or red) – 1 chopped fine
  5. Eggs – 4
  6. Red chilli powder – 1 tsp
  7. Paprika – 1 tsp
  8. Cumin – ½ tsp
  9. Salt to taste
  10. Sugar – 1-2 tsp
  11. Olive oil – 2 tbsp
  12. Water – 1 cup
  13. Cheese – 50 gm grated (optional)
  14. Coriander leaves – 2 teaspoons chopped
Instructions
  1. Heat a shallow pan. Add olive oil to the pan. When oil turns hot, add the chopped onions and garlic and fry until the onion turns translucent.
  2. Add the chopped capsicum and fry for a minute more.
  3. Add the chopped tomatoes and sauté for a 2-3 minutes or until they turn mushy.
  4. Add the spice powders, salt and sugar and mix well. Add a cup of water, mix well and cook on medium high for 5-8 minutes or till the mixture is reduced.
  5. Break eggs into the tomato mixture a little spaced out from each other. Turn heat to low, cover with a lid and cook for about 5-8 minutes or your desired level of doneness of the eggs.
  6. Sprinkle cheese over eggs, cover for 1-2 minutes and allow cheese to melt. Switch off. Serve hot with toasted bread. Enjoy!
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