Shakshuka Recipe - Indian Style Shakshuka
Indian style Shakshuka to serve with pita or challah that makes a sumptuous breakfast.
Onion - 1
Tomato - 3
Mixed Vegetables - 1/2 cup
Soya Granules - 1/4 cup
Paneer - 1/4 cup
Egg - 3
Ginger garlic paste - 1 tsp
Red chili powder - 1 tsp
Coriander powder - 2 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Pav Bhaji Masala powder or kitchen king masala powder - 1/2 tbsp
Salt - to taste
Oil - 3 tsp
Coriander leaves and lemon wedges - to serve
Puree the tomatoes and set aside.
Bring 1 cup of water to a rolling boil. Add soya granules and let it cook for 3 to 4 mins. Switch off and keep the pan closed for 10 mins.
Drain water, squeeze out excess water, mash lightly and keep aside.
Pressure cook mixed vegetables for 2 whistles. Mash lightly and keep aside.
I used carrots, peas, cabbage, capsicum, yellow pumpkin, cauliflower and beetroot.
Heat a pan with oil. Add finely chopped onions and saute till translucent.
Add ginger garlic paste and saute for 1 min over low flame.
Add tomato puree, mix well and cook covered over low flame for 3 to 4 mins.
Add spice powders like red chili, coriander, cumin, turmeric and pav bhaji masala powders. Mix well and cook till the mixture thickens and oil begins to separate from the sides.
Add the boiled and mashed mixed vegetables, soya granules, crumbled paneer, salt, 1/4 cup water and mix well.
Cook covered over low flame for 3 to 4 mins till the flavors merge together.
Make an indent on the surface and break open an egg directly into the indent. Repeat for 2 more eggs.
Close the pan and cook over low flame till the egg yolks look set. The eggs whites may run all over the surface and will continue to cook which is totally fine.
Take off fire. Garnish with coriander leaves.
Serve this Indian style Shakshuka hot with bread, flat breads, naans, pav buns along with lemon wedges.
If you do not have pav bhaji or kitchen king masala powder, use garam masala or curry powder.