Paneer Egg Shakshouka is an amazing dish with a Indian touch, believed to be originated from Tunisian.
Paneer Egg Shakshouka is an amazing dish with a Indian touch, believed to be originated from Tunisian; a dish of eggs poached in a yummy and delicious spicy sauce made of tomatoes , chilli peppers , onions , herbs and spices cooked and baked in the oven for 10 minutes which gives a nice pleasing and enticing look to the dish. The eggs also get baked and are perfectly done sprinkled with flavourings of thyme, basil and parsley.
Shakshuka Shakshuka or Shakshouka means ‘a mixture’ in Arabic slang. This wonderful dish is a staple of Tunisian, Libyan, Algerian and Moroccan cuisines traditionally served up in a cast iron pan with bread to mob up the sauce. Eggs being the main ingredient are often on breakfast menus, but in Israel, this dish is usually served during the evening meal. There are different versions of making the Shakshuka. The Middle-Eastern version is Eggs poached in tomato sauce. Some do not use onion while others do not add feta cheese. In Italy, a similar dish where a tomato and basil sauce is used while in Mexico, the classic huevos rancheros where a tomato based salsa is used. In France, eggs are baked over ratatouille sauce. The idea of eating this with some crusty bread is great as this makes a wonderful meal, be it for breakfast, lunch or dinner.
Shakshuka is actually a common staple throughout North Africa and became popular in Israel as well, brought over by immigrating Tunisian Jews. Traditionally made Shakshuka or Moroccan baked eggs means lots of cumin, balanced by citrusy coriander, parsley, and herbs; spiciness from red chilli powder which can be added according to individual’s taste with plenty of cheese or can also add paneer to enhance the taste and give a nice texture. Depending on the region, they may also add sausage, lamb mince or hot green chilli paste serve with the eggs.
North African cuisine Shakshuka is a popular dish from this cuisine. The most common staple foods are meat, seafood, goat, lamb, beef, dates, almonds, olives and various vegetables and fruits. Most of the dishes are spicy and spiced especially with cumin, ginger, paprika, cinnamon and saffron. Fresh peppermint, parsley are very common ingredients. The chilli paste like Harissa is frequently used. The use of legumes, nuts and spices are very prominent.
Eggs Eggs provide a great value supper anytime. It gives a spicy kick to this dish. Paneer egg Shakshuka is a brilliant dish for vegetarians. Eggs are one of the most versatile ingredient used in making sweet and savory dishes. It is also one of the most naturally produced foods containing many nutrients and vitamins that one requires for a balanced meal. Eggs are rich in vitamin A, D, E, B12, niacin and minerals like calcium, zinc and iron. A variety of delicacies can be prepared with eggs for breakfast, snack, or main course.
Some of the excellent and delicious egg delights are:
Saoji Maharashtrian Egg Curry Egg Roast - Kerala Recipe Coconut And Egg Curry EGG CROQUETTES Paneer Egg Rolls Egg Biryani
How to make Paneer Egg Shakshuka:
Ingredients:
Directions: Heat olive oil in a pan and when it gets hot, add chopped onions, garlic and sauté well till the raw flavour are gone. Add chilli powder, salt, curry powder, thyme, tomato concasse, sugar, chicken stock, paneer and cook for few minutes. Switch off the flame and transfer this mixture into the oven proof dish. Gently break the eggs and pour on the top of the mixture side by side. Sprinkle mixed herbs powder and bake at 180 deg C for 10 minutes. Sprinkle some parsley. Serve this with bread, chappati.
Shakshuka or Moroccan baked eggs, are a simple but delicious meal. Eggs are cooked in a spicy tomato sauce that is flavoured with paprika, cumin, and cayenne pepper. You can make this dish in a large skillet. Garnish your eggs with chopped cilantro and feta cheese or use paneer. It's a wonderful, slightly pungent blend of sweet, salt, citrus, and spice. You will not want to leave a stitch of egg yolk or sauce behind so be sure to have a slice of crusty white bread on hand to finish your plate properly.
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