EGG CHUTNEY OR SHAKSHUKA
Ingredients
- 4 plump Romanitas tomatoes or another brand (chopped)
- 2 tbsp olive oil
- 1 small onion (diced)
- 2 green chillies (slit)
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- 1 tbsp smoked paprika
- 1 tsp curry powder
- 1 tsp ginger garlic paste
- 2 tbsp brown sugar
- salt and pepper to taste
- 5-6 5-6 eggs
- freshly chopped coriander
Instructions
- Heat the olive oil in a medium saucepan over medium heat.
- Brown onions slightly with the green chillies.
- Stir in all the spices and the ginger garlic paste.
- Toss in the tomatoes and the brown sugar.
- Stir to combine and leave to simmer until the tomatoes are cooked and the oil rises to the top.
- Sprinkle a little salt and pepper to taste.
- Make small spaces with a wooden spoon to pour each egg into. Lower the heat, carefully pour in the eggs, one at a time.
- Lightly sprinkle a little salt.
- Leave to simmer until eggs are ready, to your liking.
- Scoop a little of the chunky tomato sauce over the eggs for an extra tangy flavour.
- Finish off with a squeeze of lemon and garnish with freshly chopped coriander.
- Serve with pesto-yoghurt sauce and crusty bread.
Notes
Hope you will give this recipe a try. If you do, make sure to tag me on Instagram @foodiesof_cakewalk and leave a comment below.