A very popular Middle Eastern and North African Dish. This recipe is the simplest to make using eggs, mushrooms, onions, garlic and spices. Although I have given it my own touch. I read about the traditional way of making this recipe and it is quite time consuming. Hence I created my very own quick version of the dish which I am hoping comes close to the conventional one. I have used Red Thai Curry Paste in this recipe just to give it a different flavor.
Why I choose to try a Middle Eastern recipe you would wonder. It all started with being my best friend’s birthday yesterday. As she was telling me how she spent the day, she mentioned that they had dinner at this amazing Lebanese restaurant in Mumbai. Till then I had never heard of this cuisine. She threw in some names of the dishes she had and I quickly googled about this cuisine. I was impressed. Lebanese food is a good mix of veg and non veg recipes. As I was continued to browse, I stumbled upon this dish called Shakshuka. The name intrigued me. When I checked out the conventional recipe, I felt there should be a simpler one. I came across this food blog called Drizzle and Dip. Sam the author of this blog had made this really simple and easy version on this dish which I decided to adapt. I have given this dish a Thai flavor.
250 gms mushrooms
1 large onion, finely chopped
5-6 garlic cloves
2 bell peppers, finely chopped
1 cup chopped spinach
3-4 tbsp red Thai curry paste
1/2 cup chopped cilantro
1 tsp cumin seeds
Salt as required
1 tbsp cooking oil
Make a puree out of 3 tomatoes and garlic. In a flat bottom pan, heat the oil temper the cumin seeds.
Fry the onions till they turn translucent.
Add the tomato puree and saute this for 2-3 minutes, till the raw smell goes away.
Add the bell peppers. Mix and saute this for another 2-3 minutes. Add salt as well.
Now add the remaining 3 tomatoes after finely chopping them. Mix it well and let it cook for 5 minutes. It should become pulpy like a sauce.
Add the red Thai curry paste to this and blend it well into the mixture. Let it cook for another minute.
Wash and roughly chop the mushrooms.
Add the mushrooms and spinach in the pan.
Mix it again and cook it covered till the mushrooms are done.
Now its time to break in the eggs. Break them carefully onto the mixture. Do not separate the yolk.
You can sprinkle some pepper powder over it if you wish. Cook the eggs covered.
The egg white need to be cooked and not runny, the yolk can still be little soft. Sprinkle cilantro to garnish it. Serve it hot with any bread or rice.
Shakshuka is ready to be devoured by you and your family. It is a family dish because you all can even eat it by the pan. Just all dig in..