Shakshuka Recipe | Best Breakfast Recipe | The Bombay Chef – Varun Inamdar

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while ricotta is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is budget-friendly.

Blend ripe tomatoes to a fine and smooth puree.

Strain the tomato puree to remove seeds and skin.

Chop red bell pepper, onions, and garlic.

Heat olive oil in a pan over moderate flame.

Add chopped vegetables to the pan and mix until translucent.

Stir in the strained tomato puree and scrape the bottom of the pan.

Add chili powder, paprika, cayenne, mixed herbs, salt, cumin powder, and sugar to the sauce.

Simmer the sauce for 10 to 12 minutes on low flame until thickened.

Break eggs individually into a bowl and then into the sauce, making space for each egg.

Add a splash of oil and cover with a lid to cook eggs to preference.

Garnish with roughly chopped parsley and freshly crushed black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens