Shakshuka Recipe

Recipe for Middle Eastern Style Shakshuka Recipe. Breakfast Shakshuka. With step by step pictures.

I love eggs for breakfast. This is a middle eastern breakfast dish with eggs poached in a tangy tomato sauce. Everyone loves Shakshuka at home. What I love about this dish is that it can be put together in minutes and all it needs is some toasted bread to dunk in to. Here is the recipe. This recipe has been loosely inspired from Jerusalem born British Chef Yotam Ottolenghi .

Heat extra virgin olive oil in a pan and add in the finely chopped garlic. Fry for 30 seconds in medium flame. Add in the finely chopped onions and the finely chopped green bell pepper. Fry for a couple of minutes until the onions are soft.

Add in the juiced tomatoes. I had a can of Italian crushed tomatoes that I used today for this recipe. Refer to my pasta sauce recipe for making peeled, de-seeded and juiced tomatoes at home. Add in the ground cumin powder, red chilli powder (or paprika) and the salt.

Let the sauce simmer for 5 minutes. Crack the eggs into the tomato mixture. Make a small dent in the sauce for each egg. Cover and simmer for approximately 12-15 minutes or until the eggs are no longer translucent. If you want the eggs runny, you can cook a little less. We like our eggs fully cooked at home. So cook the eggs as you like it. Finally, garnish with finely chopped parsley and remove from heat.

Serve with slices of toasted bread.

• 3 Eggs
• 2 Tablespoon Extra Virgin Olive Oil
• 3 Cloves Garlic, chopped fine
• 1 Red Onion, chopped fine
• 1 Green Bell Pepper, chopped fine
• 1 Cup ( 250 ml) Crushed Tomatoes
• 1 Teaspoon Ground Cumin Powder
• 1 Teaspoon Red Chilli Powder (or paprika)
• 1 Teaspoon Salt
• 1 Teaspoon Parsley, finely chopped

1. Heat extra virgin olive oil in a pan and add in the finely chopped garlic. Fry for 30 seconds in medium flame. Add in the finely chopped onions and the finely chopped green bell pepper. Fry for a couple of minutes until the onions are soft.
2. Add in the juiced tomatoes. Add in the ground cumin powder, red chilli powder (or paprika) and the salt.
3. Let the sauce simmer for 5 minutes. Crack the eggs into the tomato mixture. Make a small dent in the sauce for each egg. Cover and simmer for approximately 12-15 minutes or until the eggs are no longer translucent. If you want the eggs runny, you can cook a little less. We like our eggs fully cooked at home. So cook the eggs as you like it. Finally, garnish with finely chopped parsley and remove from heat.
4. Serve with slices of toasted bread.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: Middle Eastern

• 3 Eggs
• 2 Tablespoon Extra Virgin Olive Oil
• 3 Cloves Garlic, chopped fine
• 1 Red Onion, chopped fine
• 1 Green Bell Pepper, chopped fine
• 1 Cup ( 250 ml) Crushed Tomatoes
• 1 Teaspoon Ground Cumin Powder
• 1 Teaspoon Red Chilli Powder (or paprika)
• 1 Teaspoon Salt
• 1 Teaspoon Parsley, finely chopped

1. Heat extra virgin olive oil in a pan and add in the finely chopped garlic. Fry for 30 seconds in medium flame. Add in the finely chopped onions and the finely chopped green bell pepper. Fry for a couple of minutes until the onions are soft.
2. Add in the juiced tomatoes. Add in the ground cumin powder, red chilli powder (or paprika) and the salt.
3. Let the sauce simmer for 5 minutes. Crack the eggs into the tomato mixture. Make a small dent in the sauce for each egg. Cover and simmer for approximately 12-15 minutes or until the eggs are no longer translucent. If you want the eggs runny, you can cook a little less. We like our eggs fully cooked at home. So cook the eggs as you like it. Finally, garnish with finely chopped parsley and remove from heat.
4. Serve with slices of toasted bread.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: Middle Eastern

Find it online : https://www.kannammacooks.com/shakshuka/

Vegan Roasted Red Bell Pepper Soup recipe from scratch. Infused with ginger and coconut milk. With step by step pictures.

We love soups at home. My son keeps asking for soup dinners. Whenever he misses school due to illness, he looks forward to cooking soup with me. He would sit on the counter top and cut veggies. These days, I need to handover my big knife to him when he comes to cook. Thats the deal we made recently. My husband got these red bell peppers from the market and I finally made soup today. Roasting red bell peppers takes this dish one notch higher. Here is how to do a nice comforting asian inspired Roasted Red Bell Pepper Soup. “Of soup and love, the first is the best.”

Roast the bell pepper one by one on a gas stove until charred on all sides. Remove from fire and cover the charred pepper in a bowl and immediately cover with a cling wrap. Let it rest in the bowl for 10 minutes. The steam will help in removing the charred skin. Remove the skin by cleaning the peppers in water and place the peppers in a bowl. Discard the stems, skin, and the seeds.

Heat coconut oil in a pan and add in the garlic cloves, chopped onion, chopped carrot and the roughly chopped ginger. Fry for a minute. Add in the roughly chopped roasted red bell pepper. Add in a teaspoon each of Worcestershire sauce and vinegar.

Add in the salt, sugar and a few sprigs of basil. Add a cup of water. Pressure cook for 5 minutes. Switch off the flame. Let the pressure in the cooker release naturally. Grind the mixture to a smooth puree.

Make a slurry with corn starch and water. Set aside.

Take a pan and add in the bell pepper puree, corn starch slurry and the coconut milk. Bring it to a slow simmer. Once the mixture comes to a boil, switch off the flame.

Serve the soup hot.

Main Ingredients

• 4 Red Bell Peppers
• 1 teaspoon Coconut Oil
• 8 cloves Garlic
• 1 Onion, roughly chopped
• 1 Carrot, roughly chopped
• 1 inch piece Ginger
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Apple Cider Vinegar
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 5 Basil leaves
• 1 cup Coconut milk

For corn starch slurry

• 1 heaped teaspoon corn starch
• 1 cup water

1. Roast the bell pepper on fire on a gas stove until charred on all sides. Remove from fire and cover the charred peppers in a bowl and immediately cover with a cling wrap. Let it rest in the bowl for 10 minutes. The steam will help in removing the charred skin. Remove the skin by cleaning the peppers in water and place the peppers in a bowl. Discard the stems, skin, and seeds.
2. Heat coconut oil in a pan and add in the garlic cloves, chopped onion, chopped carrot and the roughly chopped ginger. Fry for a minute. Add in the chopped roasted red bell pepper. Add in a teaspoon each of Worcestershire sauce and vinegar.
3. Add in the salt, sugar and few sprigs of basil. Add a cup of water. Pressure cook for 5 minutes. Switch off the flame. Let the pressure in the cooker release naturally. Grind the mixture to a smooth puree.
4. Make a slurry with corn starch and water. Set aside.
5. Take a pan and add in the bell pepper puree, corn starch slurry and the coconut milk. Bring it to a slow simmer. Once the mixture comes to a boil, switch off the flame.
6. Serve the soup hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Soup
• Cuisine: Continental