1 Matbucha (recipe given below)
250-600 ml of water
Salt and pepper, as per taste
- Take a large shallow pan, add loose sauce and water, then Matbucha to it. Heat it until the liquid starts getting evaporated.
- Sprinkle some salt, break all the eggs (keeping the yolks) into the sauce. Take a fork and slowly drag the egg, to ensure it’s getting mixed well with the sauce for flavour.
- Keep it on low heat for about 15 minutes to set the egg whites. You can keep the yolks runny or can go with cooked yolks. Some people prefer the runny yolks as it makes them taste buttery in the mouth.
- Season some pepper and salt to the yolk. Add some chopped parsley to it. Dive in!
To make the Matbucha
It makes 1 L.
5 tbsp Rapeseed
3 red peppers, deseeded and cut into square pieces
2-3 chopped red chilies
4-5 cloves of garlic, sliced
½ tbsp cumin seeds, toasted
A 400 g can of chopped tomatoes (Good quality and strained)
1 tbsp sweet paprika
Challah – To serve
- Take a large frying pan, heat it on medium flame. Add the pepper, pinch of salt and oil. Let them infuse for about 20-30 minutes.
- Add red chillies, and cook for 10 minutes. Add cumin and garlic, then stir it for 2 minutes. Be patient, don’t get misled by the garlic aroma, it’s yet to be cooked. Therefore, don’t serve it with Challah.
- Now, add the tomatoes and let them simmer. Usually, it takes nearly 30 minutes for the colour to get darker with an intense aroma.
- Add paprika and salt as per taste. Check the seasoning and adjust accordingly, meanwhile let it simmer for another 15 minutes.
You can have it hot or can store it in an airtight container in the refrigerator. It can be stored for up to 1 week.
Shakshuka (New style Challah)
1 small-sized cauliflower (break it into florets)
50 ml olive oil
1 aubergine cut it into cubes
½ tbsp chilli flakes
1 tbsp roasted cumin seeds
2 tbsp salt
1 tbsp roasted coriander seeds (Optional)
3-4 slices of garlic
1 handful of fresh oregano leaves
200 ml vegetable stock or water
- Take a large pan containing water and 2 tbsp salt, bring it to a boil. Add the cauliflower florets and blanch them for 3-4 minutes, then drain and keep them aside.
- In the meantime, heat a large pan on medium flame and then add oil to it. When the oil gets hot, add the aubergine cube to it. Season it with chilli flakes, salt, pepper, cumin and coriander seeds(optional), the seasoning will add flavours to Shakshuka.
- Cook them for about 10 minutes until they turn golden. Gently, add the cauliflower florets, oregano and garlic. (Remember seasoning it before and after cooking), then cook it for about 5 minutes.
- Add the vegetable stock or water and then scrape the base of the pan with the wooden spatula to deglaze the flavours evenly. Boil it for a minute and then add courgette along with all the spices. Break all the eggs in sauce and gently drag all the egg whites.
- Lower the flame and cook for another 15 minutes until the yolks are running and egg whites get set.
- Season it with salt and pepper and garnish it with chopped parsley. Shakshuka is ready! Dig in!
Featured Image Credits: Pixabay