Spiced Shakshuka with Besan Cheela

Instructions

1. 1

   Sauté Aromatics

   • Heat the vegetable oil in a large, deep skillet or pan over medium heat.
   • Add the chopped onion and sauté for 5-6 minutes until it becomes soft and translucent.
   • Add the chopped bell pepper and continue to cook for another 5 minutes until it softens.
   • Stir in the minced garlic, grated ginger, and green chilies. Cook for 1 minute more until fragrant.
2. 2

   Bloom Spices and Add Tomatoes

   • Add the turmeric powder, red chili powder, cumin powder, and coriander powder to the pan. Stir constantly for 30 seconds until the spices are aromatic.
   • Pour in the crushed tomatoes, then add the sugar, salt, and black pepper. Stir everything together until well combined.
3. 3

   Simmer the Sauce

   • Bring the sauce to a gentle simmer.
   • Reduce the heat to low, cover the pan, and let it cook for 10-15 minutes. This allows the sauce to thicken and the flavors to meld together beautifully.
4. 4

   Create Wells and Add Eggs

   • Uncover the pan and stir the sauce. If it's too thick, add a splash of water.
   • Using the back of a spoon, create 8 small wells in the tomato sauce, spaced evenly apart.
   • Carefully crack one egg into each well. Try not to break the yolks.
   • Lightly sprinkle a little salt and pepper directly over the eggs.
5. 5

   Poach the Eggs

   • Cover the pan again and cook on low heat for 5-8 minutes.
   • The cooking time depends on your preference: cook until the egg whites are fully set but the yolks are still runny, or cook longer for firmer yolks.
6. 6

   Garnish and Serve

   • Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the top.
   • Serve immediately, straight from the pan, with crusty bread, naan, or roti for dipping into the sauce and runny yolks.