This classic North African Breakfast recipe with tomatoes and eggs is a must for any food lover.
The traditional Shaaksuka involved sun-dried tomatoes. However, I’ve improvised a bit and worked with a tomato puree blended with ginger. Released the flavour better. Sauteed Onions, Chillies, Garlic and Green Bell peppers in any good vegetable oil(I used Sunflower) with turmeric, coriander and cumin. When the flavour is hot, the tradition demands welling the puree and cooking eggs in the pot itself, coating them with a film of egg-white by cover-cooking on low-seam. I’ve used Mustard with cumin for the eggs- three whole eggs in the pan, stirred and placed nicely in the well of puree. Garnished with chopped coriander leaves and grated cheese.
A tangy breakfast, served.
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