Empty My Fridge
Shakshuka Recipe | Best Breakfast Recipe | The Bombay Chef – Varun Inamdar
Ingredients
- Oil1 tbsp
- Onion · chopped1
- Garlic · minced1 clove
- Bell pepper · chopped1
- Tomato3 cups
- Chili powder2 tsp
- Cumin · powder1 tsp
- Sugar1 tsp
- Mixed herb½ tsp
- Saltto taste
- Egg5–6
- Crushed pepperas needed
- Parsley · chopped½ tbsp
Instructions
- Blend the tomatoes until smooth, then strain the puree to remove seeds and skin.
- Heat the oil in a pan and add the onion, red bell pepper and garlic, mixing well.
- Add the tomato puree and mix well.
- Add the chilli powder, mixed herbs, salt, cumin powder and sugar.
- Cook on a low flame for 10 to 12 minutes.
- Break the eggs carefully into the sauce.
- Cook the eggs, adding a little oil if needed. Cover with a lid to set them.
- Sprinkle with chopped parsley (optional) and crushed black pepper.
Summarized from Get Curried's video. Watch it for the details.
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