Shakshouka with a Indian twist.
1 Medium onion chopped
2 Tomatoes cut in cubes
2 Green chilli's sliced
1 Garlic minced
1 Tsp cumin powder
1 Tsp chilli powder
Corriander leaves finely chopped
For a Indian twist I added a seasoning to the dish with... :)
2 Tbs oil
1 Tsp mustard
1 Tsp jeera
1 Tsp channa dal
1 Tsp Urad dal
Heat pan with oil add urad ,channa dal to pan & fry them till they turn light brown. Then add mustard & jeera to pan. Once mustard starts jumping add garlic, green chilli & onion to pan. Fry them till onion turns transparent. Then add tomato to pan with salt. Close pan with lid & allow tomato to cook.
Once tomatoes are cooked add cumin powder & chilli powder along with 1/2 cup of water. Bring it to boil & break eggs directly in to pan.. Allow them to cook for 3 mins & switch off heat. Garnish it with coriander leaves & curry is ready to serve.
* Serve with rice or roti...
1. If you want to you can cook them for some more time for a hard boiled yolk.
2. Avoid adding green chilli's if you feel it's too spicy.