Spicy Masala Shakshuka

Ingredients

• 3 Tablespoons Oil
• 1/2 Teaspoon Ajwain
• 1 Tablespoon Ginger Garlic Paste
• 1 Cup chopped Onions
• 2 Cups Tomato (chopped)
• 1 Green Chilli (chopped)
• 1 Tablespoon Coriander Powder
• 2 Teaspoons Chilli Powder
• 1/4 Teaspoon Turmeric Powder
• 1 Teaspoon Salt
• 1/2 Cup Bell Pepper (chopped)
• 1 Cup Mushroom (sliced)
• 3/4 Cup Water
• 2 Teaspoons Cream
• 6-8 Eggs
• 2 Tablespoons chopped Coriander

Instructions

1. 1

   Saute Aromatics: Heat oil in a 12 inch heavy bottomed frying pan. Once hot, add ajwain and saute for 30 seconds or till it splutters. Next add the ginger garlic paste and onion. Saute till the onions are translucent.

2. 2

   Cook the gravy: Add tomato, green chillies, coriander powder, chilli powder, turmeric powder and salt and mix. Saute for 2-3 minutes or until the tomatoes have softened. Add 1/4 - 1/2 cup water in stages and cook for a few more minutes till the tomatoes are cooked and pasty. Add bell peppers and saute for 2 minutes. Add mushrooms and saute for another minute or two. Add the remaining water and mix well. Simmer for 3-4 minutes.

3. 3

   Poach eggs: Use a small vessel or the back of a ladle to create small nests or pockets in the gravy. Break the eggs, one at a time, directly into the pan and drizzle the cream all around the pan. Cover and cook for 3-5 minutes till the whites are set and the yolk is still runny. Turn off the heat, garnish with chopped coriander and serve hot with toasted bread!