Shakshuka! Fancy Name? Shakshuka fun to say, fun to make, and fun to eat. The word shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.” Shakshuka features poached eggs in a hearty, spiced tomato sauce. I did mine in desi flavor and style sauce.
Some History -
According to Haaretz, the "original shakshuka" was made with vegetables, hard-boiled eggs, goat meat, and fresh garlic. The dish was brought to Israel by Tunisian Jews as part of the mass Jewish exodus from Arab and Muslim lands, where it has become a characteristic feature of the local cuisine.
Now let's start making this dish in Desi Style...
Ingredients and Method:
To Prepare Masala Paste:
1. Add 1TBSP Oil, 1 TSP Fennel Seeds, 1/2 TSP Cumin Seeds, 1/4 TSP Pepper Corns in the heated pan and Saute for a min
2. Add 10 Garlic Cloves , 2-inch ginger, 2 chopped Green, and saute until color changes to light brown.
3. Add 10 small onions/ shallots and saute until color changes to light brown.
4. Add 4 Tomatoes - chopped and saute until tomatoes are soft
5. Add 1/2 Tsp Coriander Pwd, Chili Pwd to your spice level, and saute for 30sec.
6. Add 1/2 cup grated coconut and saute for 30 sec.
7. Turn off the flame and cool the mixture.
8. Grind it to a fine smooth paste. ( if needed add little water)
9. Now add 4 Tbsp oil, 1inch cinnamon, 2 cloves, 1-star anise, 1 bay leaf, 1/2 tsp fennel powder in heated pan.
10. Add a few curry leaves, 1 sliced big onions and saute till translucent.
11. Add Masala paste, 1/4 Garam Masala and Salt to taste
12. Cook until raw flavor leaves.
13. Add water (1/2 cup or more) to get the required consistency and allow it to boil.
14. After the first Boil, break the eggs (don't beat it) one by one.
15. Cover it and cook, until eggs are cooked and do not mix it. We need poached eggs.
16. Serve the Egg Masala with Roti or Rice Pulav.