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Moroccan Shakshouka Egg Poached in Tomato Sauce
Moroccan Shakshouka Egg Poached in Tomato Sauce

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We hope you got insight from reading it, now let’s go back to moroccan shakshouka egg poached in tomato sauce recipe. You can have moroccan shakshouka egg poached in tomato sauce using 11 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Moroccan Shakshouka Egg Poached in Tomato Sauce:
  1. Provide 4 eggs
  2. Use 3 large tomato diced
  3. Use 1/2 Medium sized onion chopped
  4. Take 2-3 garlic cloves minced
  5. Prepare 2 green chillies chopped
  6. Take 1 bell pepper diced
  7. Get 1/2 cup tomato puree
  8. Prepare 1/2 tsp cumin powder (jeera)
  9. Take 1 tsp oil (preferably olive oil)
  10. Provide 1 handful chopped coriander leaves
  11. Prepare To taste salt
Steps to make Moroccan Shakshouka Egg Poached in Tomato Sauce:
  1. Heat oil in a pan and add onion and garlic. Sautè it until the onion turns light brown.
  2. Now, add bell pepper and chopped green chillies and stir for 2 minutes.
  3. Add the diced tomato, cumin powder and salt. Stir well and cover the lid.
  4. Lower the flame and cook till the tomato gets blended.
  5. Now, add the tomato puree and mix well. Cover the lid and again cook for 2 minutes.
  6. Open the lid and crack the eggs one by one into the sauce and cover the lid again. Lower the flame and poach the eggs for around 5 minutes or until the eggs get set well.
  7. Your Shakshouka is ready to be served now. Garnish with chopped coriander leaves and serve hot.

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