Masala shakshuka

3 servings Prep: 10 mins, Cooking: 20 mins
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By Food24 May 06 2019
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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
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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.

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