This Indian inspired Shakshuka makes a tasty weekend brunch!
1 teaspoon jeera (cumin) seeds
1 tablespoon red chili flakes
2 cloves of garlic, diced
1/2 red onion, diced
1 bell pepper, diced
1 cup baby arugula, chopped
1 cup baby spinach, chopped
2 large tomatoes, diced
1 tablespoon garam masala powder
1 teaspoon paprika
1 teaspoon cumin powder
1 teaspoon red chili powder
1 bay leaf
2 stalks of green onion, chopped for garnish
1 handful of cilantro, chopped for garnish
- Heat oil on medium flame and add jeera (cumin) seeds and red chili flakes until they both sputter.
- Add in garlic, onions, and the bay leaf, and sauté until the onions are translucent.
- Add in the bell peppers, arugula, and spinach, and sauté for a minute.
- Add some salt for the onion/bell pepper mixture.
- Add in the diced tomatoes and sauté until most of the tomatoes’ water evaporates.
- Add in the garam masala powder, paprika, cumin, red chili powder, and more salt
- Thoroughly mix through the spices and then create two small wells in the mixture to create space for the eggs. Remove the bay leaf.
- Lower the gas to a low temperature and crack an egg in each of the two spaces in the tomato mixture.
- Cover the pan to let the eggs cook through, it will take about 5 minutes for the whites to cook. I prefer runny yolks for this dish, so I remove the pan from the stove as soon as the whites are cooked, however leave the pan covered for 8 minutes if you prefer the yolks cooked through as well.
- Remove from the stove and top the eggs with chopped green onion and cilantro
- Serve hot with a piece of bread or multigrain tortilla!
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