Poached Egg in tomato and onion gravy. Eggs Shakshuka has it's roots in Africa & The Middle East. This very simple onion and tomato gravy is enhanced with spices and forms a bath to gently poach. Shakshuka has its roots in Africa The Middle East.

Shakshuka is a Middle Eastern Dish made with poached eggs in a tomato gravy, bell pepper and onion. Follow my video to make this delicious dish! Shaskshuka - Eggs are poached in a delicious tomato sauce, very easy to prepare, healthy, comforting, flavorful, wonderful colors, definitely a must try. You can Have Poached Egg in tomato and onion gravy using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Poached Egg in tomato and onion gravy

Lets Go Prepare 2 of finely chopped tomatoes.
Lets Go Prepare 4 of eggs.
What You needis 1 of onion chopped.
Lets Go Prepare 2 tbsp of oil / butter.
What You needis 3 cloves of garlic minced.
It's 1/2 tsp of cumin powder.
Lets Go Prepare 1/2 tsp of garam masala powder.
What You needis 1/2 tsp of red chilli powder.
It's 1 tbsp of ketchup.
Lets Go Prepare to taste of Salt.
What You needis As per taste of Pepper.
It's as required of Freshly chopped coriander for garnishing.

Today I will share how to make egg curry with tomato gravy. North African-style Poached Eggs In Tomato Sauce. Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly.

Poached Egg in tomato and onion gravy step by step

Heat large saucepan on medium heat. Melt butter or oil, then add onions and garlic and cook until soft..
Add chopped tomatoes, cumin, red chilli powder, salt and ketchup. Stir till everything is combined well. Bring the sauce to a low boil, then reduce heat to low..
Simmer the sauce on low heat for about 10 minutes on low heat, stirring occasionally. Now add garam masala powder and stir once more..
Crack the eggs into the tomato onion gravy, then cover the pan. Poach the eggs in the sauce for about 5 minutes, or until the whites are set and the yolk is still runny. If you want less runny eggs, cook it for longer..
Season with salt and pepper to taste and sprinkle some freshly chopped coriander leaves. Serve warm with bread, roti or parathas..

I also made this tomato egg stir-fry countless times in college when I got home late from class or practice, and I wanted something quick and on the cheap Tomato Egg Stir-fry Recipe Instructions. Start by cutting tomatoes into small wedges. Be sure to remove the stems. For the bacon, onion and tomato jam: Toss the bacon into a large saute pan with a few drops of olive oil and the crushed red pepper flakes. Remove the eggs from the poaching liquid and blot on a paper towel before putting on the wilted spinach Skillet-Baked Eggs in Tomato Gravy with Spinach. · Eggs poached in tomato sauce or Shakshouka is earthy and makes a hearty dish any time of day.