Shakshuka by Zarnak Sidhwa

Ingredients:

• Eggs 3-4
• Capsicum finely chopped 1
• Onion finely chopped 1
• Garlic finely chopped 3-4 cloves
• Tomatoes finely chopped
• Tomato puree  3 tbsp
• Cumin powder 1/4 tsp
• Salt to taste
• Sugar 1 pinch
• Chili powder  1/2 tsp
• Ground black pepper 1/3 tsp
• Coriander leaves 3 tbsp
• Oil 2 tbsp

Method:

1. Heat oil in pan.
2. Add chopped onions, garlic and capsicum and cook them until soft, add chopped tomatoes and the tomato puree.
3. Mix well and add cumin powder, salt, pepper, chilly powder and sugar.
4. Cook until tomatoes become mushy and very soft, add 1-2 tbsp of water if its too dry but don’t make it watery, it has to be a very thick sauce.
5. Once done, sprinkle chopped coriander.
6. Now crack eggs one by one on top, ensure that the yolks don’t break. Cover pan and let it cook for 10 minutes on a low heat.
7. Cook according to how you like your eggs to be.
8. If you want them runny, 7-8 minutes is fine, if you want fully cooked eggs, 10-12 minutes is fine.
9. Sprinkle some more coriander and a bit of pepper on top and it’s ready to serve with bread slices in same pan it was cooked in.