If you’re looking for a simple yet delectable dish that’s bursting with Middle Eastern flavors, look no further than shakshuka! This dish features eggs poached in a perfectly spiced vegetarian stew made from tomatoes and green peppers. Not only is it a filling meal, but it’s also versatile enough for breakfast, lunch, or dinner. In fact, it has become my go-to recipe for those busy days when I have little time to cook. Plus, it’s reminiscent of Indian egg curry but without all the hassle. Shakshuka is basically poaching eggs in tomatoes instead of water, so the same principles apply. Here’s how to achieve that perfect poached egg: once your sauce is simmering and you’re ready to add the eggs, turn the heat down to low. The heated sauce will do the cooking! Make a little well, crack in your egg, and use a small spoon to baste the edges with sauce. Cook it until the white is about three-quarters done. You’ll see a little clear egg white on top. Then, remove it from the heat. The residual heat will finish cooking the white without overcooking the yolk. Remember, this isn’t the traditional method. I’ve made slight variations and added veggies based on my preferences, so feel free to customize yours! Shakshuka is truly incredible and makes for a wholesome meal that appeals to all age groups, especially bachelors! Each dish comes together beautifully with a few tweaks inspired by tips from mothers, aunts, and grandmothers, focusing on enhancing flavor while keeping it healthy. I encourage you to use organic vegetables and ingredients to help reclaim our health. So, give this wonderful shakshuka recipe a try at home and don’t forget to share your thoughts! For more exciting recipes, make sure to subscribe to VanithaShri’s Kitchen and watch more playlists.
