Skip to main content

Shakshouka


Assalamualaykum ...

Taddaaa.... I am presenting to you SHAKSHOUKA ...




Shakshouka is a Turnisian food. Being Malaysian we love to try food from various continent. And tonight I am trying Shahshouka, a dish that many has been talking about (at least within my colleagues and friends). It is actually runny egg in a spiced tomato gravy. And it's delicious. I fell in love with it on the first try.


For the ingredients:

The star ingredients would be
*1 large Tomato (diced)  and 2 tablespoon tomato paste (you can use canned whole tomato)
*1 1/2 teaspoon Cumin powder
*1 large Capsicum - diced
(I called it star because it really makes a difference when you have less of any of these)

1 large Onion
2 cloves of garlic
Eggs - 2 or 3, but maximum is 4 (depends on how many serving you are preparing)
Salt
Pepper
Sugar
cooking oil 
plain water

Garnish with cilantro (but i used rosemary)

The method:
1. Heat the wok or pot
2. Saute the onion and garlic. Then add the diced tomatoes and capsicums. Let it cooked and tender.
3. Add water, tomato paste (puree) and let it simmer.
4. Add seasonings (salt, pepper and sugar)
5. When it reached the thickness that you prefer, lower the heat.
6. Break the eggs into it at different places in the wok. Cover the wok.
7. Do not let the egg gets too hard. A runny egg is very much better.

Quickly turn off the heat and serve with homemade bread. Sooooo .... delicious. Alhamdulillah

P/s. You can have it for breakfast or dinner.

Wassalam

Labels:

Comments

Post a Comment

Popular posts from this blog

Kebab

Good morning!!!! Let's make a different today. (At least for my kitchen). Done with cereals, nasi lemak, lempeng or mee goreng, lets have something different this morning. Considering the kids only had something light for their dinner last nite, I resort to making an instant kebab!! Mmmm .... Amacam? Terliur tak? Well, very easy to prepare. I used all the instant ingredients. Onion - diced Ayamas Chicken burger - suitable for grilling, defrost and sliced (do not take too long to defrost it as it is difficult to slice it later) Olive - sliced Tomato - diced Olive oil Oppss... don't forget the bread - I use Gardenia's rolls. 1. Heat the pan with olive oil. 2. Fry the sliced chicken burger till cooked. 3. Add onion, tomato and olive. 4. Add seasonings - salt & pepper. 5. Cut the roll in the center vertically, but do not separate it. Apply butter onto it. 4. Toast it over the burning stove for a while (to replace charcoal burn). 5. Stuffed the chicken burger. 6. Garnish wit
9 comments
Read more

Masak lemak Daun Kaduk

Assalamualaikum Pokok kaduk tumbuh membiak di sekitar rumahku dengan suburnya. Adakalanya terpaksa dicantas buang kerana telah menyesakkan pandangan. Tertanya-tanya juga apa lagi yang boleh dibuat dengan daun kaduk ni. Kata pepatah, "Malu bertanya sesat jalan". Dalam bersembang-sembang bersama rakan sepejabat mengenai pokok-pokok herba ni, beliau mencadangkan untuk buat masak lemak daun kaduk, Sedap, katanya. Well, why not? Inilah hasilnya. Caranya: Balik dari pejabat, aku memetik beberapa helai daun kaduk (sebab ini peringkat percubaan makanya tak boleh masak banyak, bimbang jadi pembaziran pulak). Ada la dalam 20 helai daun kaduk.  Dicuci bersih.  Kemudian dicelur. (Celur untuk mengurangkan baunya. Kalau OK dengan baunya, tidak perlu celur) Sementara tu, aku mula mengopek bawang merah dan putih.  2 biji Cili api dipatah-patahkan aje (sebab malas nak menumbuk) Seterusnya, rebuskan saja bawang, cili api, ikan bilis dan serbuk kunyit. Kem
6 comments
Read more

Masak Kicap Pedas

The name of the recipe was given by Hakim. Mak cooked the dish for them. I've tasted it before but my children loves it so much. So, I asked Mak how to prepare it. Sonang je rupanya .. Ingredients Onion - sliced Beef/ Chicken Dried Chilli (blended) Tomato Sauce Soya Sauce Cooking oil How to: fry the onion till fragrant/ tender fry the chilli add in the beef/chicken add tomato and soya sauce pour in some water cook until the beef/ chicken tender add some salt to taste (not too many salt as soya sauce is already salty)
27 comments
Read more