Name: Masala shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Eggs
Ingredients: 2 tbsp olive oil; 1 small onion chopped; 2 tsp garlic cloves crushed; 1 green chillies chopped; ½ green pepper finely chopped; 1 tsp ground coriander; ½ tsp ground cumin; ½ tsp dried chilli flakes; pinch turmeric; pinch garam masala; salt to taste; ½ tin Rhodes Chopped Tomatoes; 2 tsp tomato paste; 2 tsp sugar; fresh coriander chopped

Recipe Disclaimer

Tap for method

Ingredients (15)

2 tbsp	olive oil
1	small onion — chopped
2 tsp	garlic cloves — crushed
1	green chillies — chopped
½	green pepper — finely chopped
1 tsp	ground coriander
½ tsp	ground cumin
½ tsp	dried chilli flakes
pinch	turmeric
pinch	garam masala
	salt — to taste
½ tin	Rhodes Chopped Tomatoes
2 tsp	tomato paste
2 tsp	sugar
	fresh coriander — chopped

Tap for ingredients

Method:

Heat 2 tablespoons olive oil into a frying pan.

Add 1 small chopped onion with 2 teaspoon crushed garlic.

Add 1 chopped green chilli and 1/2 finely chopped green pepper.

Braise till onion caramelises.

Add 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1 half teaspoon chilli flakes, pinch turmeric powder, 1 pinch garam masala and salt to taste.

Braise above for 3-5 mins.

Add 1/2 cup crushed tomato with 2 teaspoon tomato paste and 2 teaspoon sugar.

Let the tomato cook till thickens and the water burns out.

Add chopped coriander half way through the tomato cooking.

Once the tomato is cooked make 3 wells into the chutney and add your eggs.

Cook for 3-5 mins with lid covered or depending on how you want your eggs cooked.

Recipe reprinted with permission of Tasneem Patel of Behind kitchen doors.