A staple in the Middle East, Shakshouka is a one-pan wonder of eggs poached in spicy tomato sauce. The traditional recipe calls for eggs along with the other spices. However, you can create your own versions by adding sausages, meat balls, boiled potatoes or even cheese for that matter.
It is usually on the breakfast menus, but can make a wholesome meal as well.
Preparation time: 10 minutes
Cooking time: 20 minutes
2 tbsp extra virgin olive oil
1/2 medium sized onion, finely chopped
2 cloves of garlic, minced
1 green or red peppers, diced
4 large ripe tomatoes, finely chopped
2 tbsp tomato paste
1 tsps chili powder. Add more if you like it hot.
1 tsp cumin powder
1 tsp paprika
1/2 tsp sugar. Just enough to lift the flavors
Salt and pepper for seasoning
Finely chopped coriander for garnishing
1. Heat oil in a wide-bottomed pan. Add onions and saute until soft and translucent.
2. Add minced garlic and saute till fragrant.
3. Add diced peppers and cook on medium till soft.
4. Add tomatoes and tomato paste. Mix and let it simmer so the tomatoes are soft enough to blend well into rest of the mixture.
5. Add the chili powder, paprika, cumin powder, salt and pepper. Stir and let it simmer till the sauce starts to thicken.
6. Break the eggs, one at a time, directly over the tomato mixture, spacing evenly.
7. Cook till done to your liking, garnish with chopped coriander and serve hot.
I believe in whispers of the angels,
I believe in signs from the seas,
The answers I’ve been seeking so long…
Are somewhere deep inside of me…
There’s something about Autumn! Something magical, fairy-tale like. Streets nap underneath the shriveled leaves, the air is crisp and fresh, the surroundings are decked in some kind of special colours, those that were being worked on laboriously for the rest of the year. And the hypnotic scent of burnt wood.. that’s the best.
When everything around is so alluring, there’s no specific time to hit a cafe.
A midnight amble after my cappuccino and this is what I got. This building was decked up for Diwali, just like the others. But looking up at it through the foliage, it looked different. Magnificent. Like a colossal glow-worm twinkling in the sky.
We all love puddings, right. I mean, who doesn’t? You’ll go nuts reading and then wondering about their variety, the diversity of recipes out there and the way they look and taste. It’s like, they have a happy little world of their own.
This old-fashioned BBJ pud is absolute bonkers. Super fun, easy-peasy and a total showstopper.
Here, the major part of excitement lies in leaving the sandwich overnight in its creamy, eggy bathtub and then baking it in the morning… until it rises and takes on those gorgeous sunny hues. Moment of truth! 🙂
Preparation time: 20 minutes
Refrigerating time: Overnight
Baking time: 30 minutes
8 slices of white or brown bread. Fresh or stale, crusts trimmed
Butter, enough to slather four slices and line the baking dish
Mixed fruit or apricot or strawberry…basically, any jam of your liking. And enough to smear on four slices of bread
315 ml Milk,
125 ml Cream
125 gm Brown Sugar,
1/2 Cinnamon Powder
A pinch of Nutmeg Powder
1/2 tsp Vanilla Extract
1. Make 4 sandwiches by spreading jam and butter on 4 slices each and cut them into quarters.
2. Arrange them in a baking dish and leave it aside.
3. Whisk together the eggs, milk, cream, sugar, cinnamon, nutmeg and vanilla and pour this gorgeous, creamy mixture over the quartered sandwiches.
4. Cover the dish with a cling film and refrigerate overnight.
5. In the morning, take the dish out from the fridge, an hour before baking.
6. Remove the cling film and bake in a preheated over at 160 degrees for 30 minutes or until you see the pud rising well and the crust is beauteously golden with specs of brown.
7. Serve warm with whipped cream, custard or ice-cream. I personally love it cold, without any sides for company. It’s lovely as it is!
This was the exact same spot I’d stand along with a bunch of friends and watch young boys of our complex make a human pyramid. Amongst all that laughter and cheers and many many attempts of crashing and rising and crashing again, they’d manage to reach the top and finally break the handi. What a spectacle it used to be!
But, that was long long ago. Two decades ago.
Now, I was at the same spot… again… Everything was the same… the compound, the rains, the crowd, the euphoria. Except, there were smartphones. And, the boys who used to be a pyramid themselves, were now helping and cheering their kids in carrying the tradition forward. Time has moved on a great deal.