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Egg Shakshuka
Ingredients (4 - 6 Servings)
- Eggs - 4 nos
- Oil - 1.5 tbsp
- Fenugreek - 1/4 tsp
- Fennel seeds - 1/2 tsp
- Curry leaves - few
- Garlics, chopped - 4 cloves
- Onions, sliced - 2 nos
- medium size Green Chilli, slit - 1 nos
- Tomato, sliced - 3 nos medium size
- Turmeric - 1/4 tsp
- Chilli powder - 1.5 tsp
- Coriander powder - 1 tsp
- Salt - as required
- Water - 1.25 glass
Directions
- Pour oil to the pan and heat up
- Add in the fenugreek, fennel seeds, curry leaves, garlic, onions and saute until onions turn translucent
- Further add the chilli, tomatoes and cook till the tomatoes become soft and mushy
- Now add the turmeric, chilli, coriander powders, Saute and add some water if required.
- Cover and cook for 2 minutes
- Now add in a glass of water and bring it to boil
- Break the eggs gently into the gravy
- Cover and poach the eggs for 5 minutes on low to medium flame
Nutrition
Per Servings- Calories: 494
- Protein: 50g
- Fiber: 28g
- Fat: 17g
- Sodium: 234mg
- Carbohydrates: 45g
