Shakshuka is an arabian dish made with eggs, onion, garlic and spices. This recipe has a lot of variants across the globe, but here in the restaurants of Saudi Arabia, it is made by whisking the eggs to a grainy consistency. We enjoy it with roti and ketchup. Breakfast or dinner, this dish is so fulfilling and delicious. In my country Pakistan, we call it anda ghotala or anday ki bhurji!
Arabic Style Shakshuka Recipe- similar to Anda Ghotala
Ingredients:
- Onion – 1 medium sized
- Garlic cloves 2
- Ginger 1-inch sized
- Tomatoes 3
- Eggs 6
- Oil 2 tbsp
- Green chilies 2
- Tomato paste 1 tbsp
- Salt to taste
- Red chili powder to taste
- Water 4-5 tbsp
- Green onions
Method:
- Finely chop the onion.
- Mash the tomatoes to turn it into a paste.
- Grate the garlic and ginger.
- Pour oil in a let and let it heat up.
- Then, add the onions and sauté until translucent. Add the grated
ginger and garlic and cook until its aromatic. - Add tomato paste, mashed tomatoes, salt and red chili powder and
cook until the oil separates from the gravy. - Whisk all of the 6 eggs in a bowl with water. You can add more
water if you want. The purpose of adding water is to break the gel like texture of the egg whites. This way it will easily be whisked into a grainy consistency that we are looking for in this recipe! - Now, add the whisked eggs and the green chilies to the gravy.
- Turn the flame to high and use a spoon or whisk to constantly
stir the contents of the pan until the eggs are cooked and the oil is released. - Plate and garnish with some green onions.
- Serve hot with Roti or naan, and if you like, you can add some
ketchup as a side. - Enjoy!
Arabic Style Shakshuka
Ingredients
- Onion – 1 medium sized
- Garlic cloves 2
- Ginger 1-inch sized
- Tomatoes 3
- Eggs 6
- Oil 2 tbsp
- Green chilies 2
- Tomato paste 1 tbsp
- Salt to taste
- Red chili powder to taste
- Water 4-5 tbsp
- Green onions
Instructions
- Finely chop the onion.
- Mash the tomatoes to turn it into a paste.
- Grate the garlic and ginger.
- Pour oil in a let and let it heat up.
- Then, add the onions and sauté until translucent. Add the grated
- ginger and garlic and cook until its aromatic.
- Add tomato paste, mashed tomatoes, salt and red chili powder and
- cook until the oil separates from the gravy.
- Whisk all of the 6 eggs in a bowl with water. You can add more
- water if you want. The purpose of adding water is to break the gel like texture of the egg whites. This way it will easily be whisked into a grainy consistency that we are looking for in this recipe!
- Now, add the whisked eggs and the green chilies to the gravy.
- Turn the flame to high and use a spoon or whisk to constantly
- stir the contents of the pan until the eggs are cooked and the oil is released.
- Plate and garnish with some green onions.
- Serve hot with Roti or naan, and if you like, you can add some
- ketchup as a side.
- Enjoy!
