Shakshouka (baked Eggs In Tomato Sauce)

INGREDIENTS

1 small onion sliced
2 tablespoon ghee (Clarified butter)
1 green chillie- slit
1 teaspoon whole jeera
1 teaspoon crushed garlic
½ teaspoon red ginger garlic (or just regular) paste
½ teaspoon peri peri masala (or replace with 1 teaspoon extra ginger garlic paste)
2 medium tomatoes - chopped (or ¾ cup - 1 cup blended tomatoes)
2 tablespoon tomato puree
½ teaspoon tumeric
¼ teaspoon dhana jeera
¼-½ teaspoon chilli powder
½ teaspoon salt (to taste)
4 eggs
Fresh coriander and spring onion

METHOD

1. In a large plan, add ghee (Clarified butter) and fry onions wth green chilli and whole jeeru (cumin)
2, Fry for a few minutes
3. Once onions start to get soft, add the garlic, red masala and peri peri masala
4. Fry for 5 minutes or until onions brown lightly.
5. Add chopped tomato, puree, and all the spices
6. Cook until tomato has softened.
7. Crack each egg one at a time and carefully add to the chutney by making a small space for it with a spoon
8. Close with a lid if possible, allow to cook for 5 minutes or so on med/high, to the consistency required. If you want the egg yolks to remain runny then cook till mostly done, and white looks cooked and then place in the oven to grill for 2 minutes. This way you can control the consistency of the yolk.
9. When ready, top with dhania (coriander) and spring onion and serve immediately!

INFO & TIPS

Recipe from @KitchenQueens (Instagram)
Recipe credit : @revotopics

The rich tomato sauce adds a great flavour to wholesome eggs for a delicious breakfast dish. Perfect for brunch, or when serving guests a breakfast they will not forget!

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