North African cuisine gets a Desi Chinese twist with this egg-citing recipe! Find out how you can make some spicy shakshukha in your very own kitchen with this easy to follow recipe!
Occasion : A weekend breakfast surprise for the whole family!
Serves: 1 Time: 10 Mins
Step 1: In a mixer, grind onions, capsicum, ginger garlic paste, cumin powder, tomato sauce, coriander leaves and Ching's Schezwan Chutney until a thick paste is formed.
Step 2: In a pan, heat olive oil and add the Schezwan tomato mixture.
Step 3: Put this mixture on a very slow simmer.
Step 4: Crack the eggs very carefully next to each other in the pan. Cover the pan and cook for 5 minutes until the eggs are soft set.
Step 5: Garnish with chopped coriander/mint leaves and crushed pepper.
Step 6: Serve with pav, pita, rice, chapatis.