Weekends call for some quick and colourful meal options. I mean even for breakfast I hate seeing a boring sunny side up or poached eggs with toast or even an egg sandwich. It does nothing for my desire for the day to start off on a different (read happy, lazy) note. Enter Internet and Google search engine. Words keyed in: Colourful, eggs, wholesome, diet, Images. And out pops this colourful picture of a baked egg or Shakshuka.
This Tunisian, Egyptian or maybe Arabic descent dish is all about baking eggs on a bed of tomatoes, onions, veggies and may be even meats, in an iron skillet. The thick base is awesome to slurp up with some warm garlic bread. And since its eaten piping hot, it’s an awesome way to wake up on a cold day.
Like all my recipes, this one too have been adapted to a diabetic friendly version. A regular dose of parsley, red capsicum, onions and garlic is good for those with this specific issue. But feel free to use the herb or veggies of your choice when creating this dish. I’ve also used low-fat cheddar cheese on top to give the dish a crispy top. You could use a cheese of your choice.
Time taken: 45 minutes
Cooking time: 20 minutes
Preparation time: 25 minutes
Skill level: Basic
Equipment required: Iron Skillet, Oven
- 3 eggs
- 2 tomatoes, diced fine
- 2 onions, diced fine
- 5 tablespoons tomato puree
- 1 bunch green onions or scallions, the green part only
- 1 bunch curved parsley, chopped fine
- 1 each red and green bell pepper
- 2 cloves of garlic, chopped fine
- 1 tablespoon olive oil
- Salt, pepper, paprika to taste
- 2 inch cube of cheese
1. Heat the olive oil in a skillet or thick bottom pan, but don’t let it smoke. When it’s hot add the garlic and fry till the garlic is golden. Add the chopped onions and saute till golden, then add the tomatoes and cook till they’ve melted into the onions.
2. Add 5 tablespoons of tomato puree and when its integrated with the onions and tomatoes add the chopped green onions. Take off the flame. This will help retain the texture of the scallions. Season the mix and add the parsley.
3. Now if you’re using a pan, transfer the contents into a glass or oven proof dish. If you’re using a skillet, you can go on to the next step.
4. Make 4 indents on the mix and crack the eggs into those indents. This prevents the egg white from running all over the dish.
5. Next grate some cheese onto the eggs and season with salt, freshly cracked pepper and paprika.
6. Bake in a pre heated oven at 200 degree centrigrade for about 20 minutes or till the eggs are set. The yellow should not have fully set. Serve the Shakshuka with warm garlic bread.
Can be served with:
Potatoes Sauteed with Burnt Garlic
Feta Stuffed Date Wrapped with Bacon