Shabshuka-Poached Eggs in Tomato sauce

Here’s another easy one pot/pan wonder and a whole day meal you can try. It’s a recipe from Middle East (exactly where idk,pardon me). But as usual, I will be doing my version of it, which i think will taste equally smooth. 😉

The best part is you can serve it straight from the stove (Yes!!! Less washing up, I know!! 😁). And you can use the same pan to heat it up for your next meal. Just add water and more eggs. No mess, no fuss. Not to mention it being a great pal to the pockets too. ❤️

So just get those toasted baguettes ready at hand for you to scoop up those tiny hidden treasures and fill those hungry tummys.

Ingredients

  • 250g of ground beef
  • 3-4 fresh tomatoes or canned (I just roughly blitz them in the blender)
  • 1 eggplant (diced)
  • Eggs
  • 2 cups (or more!) of onion (diced)
  • 3 cloves of garlic (chopped)
  • 3-4 tbs of good quality & thick tomato paste
  • A few stalks of coriander herb (chopped)
  • 1 tbs cumin powder
  • 1 tbs coriander power
  • 2 tsp cayenne powder
  • 2 tsp chili powder (go easy if you have kids dining)
  • Salt, sugar & black pepper

Steps

  • Heat up a nice skillet/pan and douse it with enough olive oil.
  • Sauté the onion till translucent. Add ground beef and mix well, breaking it up.
  • Add eggplant and cook until soften.
  • Add cumin, coriander, cayenne and chili powder and keep on stirring. Season well.

At this point, it may not look attractive but once you add the tomatoes you will be glad you tried it out. 😉 so go ahead and add the fresh tomatoes and tomato paste.

  • If you want a deeper red color, you can add more paste. But not too much as it can overwhelm the other flavours.


I used this because I like the thickness and taste of the paste. Of course, you can use other brands as long is its not too watery. I got this and the ground beef from Firdaus Halal Meats from Fifth Avenue.

  • Keep on stirring and add about 1-2 cups of water. Remember not to watery just enough liquid to get it going. It should look like this.  
  • Cover it and let it simmer and cook.
  • When you see the sauce thickening, use a spoon and make a well for the eggs to sit in.

  • Cover it and let the eggs cook until you see the whites turning translucent.  Not too long otherwise you won’t get the runny egg yolks and all would be lost. 😦

  • Garnish with coriander leaves and black pepper. Done.


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