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Thursday, 12 May 2016

Shak Shuka - Indian Style


          Shak Shuka is a popular Israeli breakfast, where the eggs are poached gently on a bed of onion-tomato gravy. All egg lovers will simply enjoy this simple delicacy. Bell peppers are generally added, but I added some potatoes instead. 

          This is my version of this amazing dish with an Indian flavour - fusion style. Extremely yummy, it can be relished with any form of rice preparation or Indian bread. Please check for a step by step method with pictures to prepare it.










  • 3 onions, chopped
  • 1 potato, diced
  • 2-3 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 4-5 garlic cloves, chopped
  • 1 tsp. ginger, chopped
  • 2 green chilies. chopped
  • pinch of asafoetida
  • 1-2 sprig curry leaves
  • 4-5 eggs, 
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1/2 tsp. pepper powder
  • 1 tsp. red chili powder or to taste
  • 1 cup tomato puree
  • 1 tbsp. coriander leaves, chopped
  • 2 tbsp. cheese, grated
  • 1 tsp. red chili flakes





          Heat 1 tbsp. oil in a pan and fry the potatoes till they turn slightly soft. Drain and keep aside. 

          Heat remaining oil and temper with mustard seeds. After it stops spluttering, add the ginger, garlic, green chilies and asafoetida. Saute for a few seconds more.

          Now add the onion, curry leaves and salt. Fry on a medium flame till light brown. Add all the powdered spices and mix well.

          Add the tomato puree and the fried potatoes. Give it a stir and add 1/2  cup water. Simmer, covered till the gravy turns slightly thick and the oil floats on the top.

          Now break the eggs in a separate bowl one by one and slide them over the prepared gravy. Sprinkle some salt over the yolks.

          Cover again and cook on a medium flame for 2-3 minutes or till the yolks are set. Garnish with grated cheese, chili flakes and coriander leaves. Serve as a side dish with any form of rice or Indian bread.

                    



                         Heat 1 tbsp. oil in a pan and fry the potatoes till they turn slightly 


                         soft. Drain and keep aside. 



                       Heat remaining oil and temper with mustard seeds. After it stops 
                       spluttering, add the ginger, garlic, green chilies and asafoetida. 
                       Saute for a few seconds more.



                         Now add the onion, curry leaves and salt. Fry on a medium flame 


                         till light brown. 





                              Add all the powdered spices. 



                               Mix well.





                              Add the tomato puree. Give it a stir and add the fried potatoes. 



                           Add 1/2 cup water and simmer, covered till the gravy turns slightly 
                           thick and the oil floats on the top.



                          Now break the eggs in a separate bowl one by one and slide them


                          over the prepared gravy. Sprinkle some salt over the yolks.



                         Cover again and cook on a medium flame for 2-3 minutes or till the
                         yolks are set. 




                 

                         Garnish with grated cheese, chili flakes and coriander leaves. Serve 


                          as a side dish with any form of rice or Indian bread.






                         
                        

             
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