Shakshuka

 INGREDIENTS:

1. Tomatoes 4 large 
2. Onion 1 diced
3. Bell Pepper 1 deseeded and diced 
4. Button Mushrooms 5-6 thinly sliced
5. Garlic Cloves 4-5 finely chopped
6. Paprika Powder 2 tsp
7. Eggs 5 large
8. Cheese, grated 4-5 tbsp
9. Salt as per taste
10. Black Pepper Powder 1/2 tsp
11. Oregano 1 tsp
12. Coriander Leaves chopped 1-2 tbsp
13. Oil 2 tbsp

METHOD:

Serving Size: 4-5

Make a puree of the tomatoes and keep aside.

Heat oil in a large pan on medium heat. Add garlic and onion and cook for 5 minutes or until the onions turn translucent.

Add mushrooms and bell pepper and sauté for a few minutes.

Pour in the tomato puree. Season with salt, black pepper and oregano. Bring the sauce to a simmer.

With a spoon, make small pockets in the sauce and crack the eggs into each pocket. 

Cook the eggs for 5–7 minutes, or until they reach your desired level of doneness. Sprinkle the grated cheese evenly over the top, then cover the pan and let it cook gently until the cheese melts and turns soft and gooey.

Garnish with chopped coriander leaves, a sprinkle of chili flakes, and freshly cracked black pepper. Serve with garlic bread on the side.