Easy Shakshuka Egg Recipe | आसान अंडा शाकशुका | Poached Egg in Tomato Sauce Chef Ranveer Brar
See, if you are also a faddist like me
And if you also need a perfectly clean pan to work with
Then before you start cooking just do this work once
That just boil some water in your pan
Ok so the left over
Fat on the sides of the pan is completely gone and the pan is shining and
All the smell of the detergent that is left some times, all of the will be gone and you will be ready to cook just the way I am right now
But I'll see you
That side
Don't skip it , watch the full intro
Ok
Come on early morning and we are all ready
Hmm
So what to make
I known you'll have read it I am still doing some drams
So hello there I am *Ranveer Brar* and today we are going to make shakshuka
Hmm
Shakshuka basically means
Mish mash
Jewish mish mash is called shakshuka , its a very long story
The story I'll tell you there
Separately, sitting down with peace
Right now lets make food
So the 3 main thing to make a shakshuka are
One
Two
And three
Ok
This is very important
Now you may use the fancy red and yellow bell peppers also but
The texture and crunch our green bell pepper that has no competition
I am going to use a green bell pepper
If you want you can use the fancy ones also
Ok
I'll keep my phone on the side
I forgot it outside only today
Ok so there are a lot of ways
Of cutting the onion
If you want you can slice it or dice it , i thinly slice it because
Because this cut goes well with the Indian version
Ok , because we
Are used to the long texture of a sliced onion
That feels good
All other vegetables will be diced only
Ok
And we have a habit of tempering that's why sliced it and kept it
Shakshuka means mish mash
And shakshuka tells us a very big story of the migration of 2 communities
Through shakshuka and eggs
So even though shakshuka is considered north African or a dish from Morocco
Or is from Tunisia but when the Jews left from there
From there to Israel
Then they took shakshuka with the and in todays date
Most of the people feel that shakshuka is from Israel
Meaning the one who carried the dish owns the dish
So now here in different places different things are added in shakshuka
In Turkey they add artichokes
In morocco a few local vegetables are added , it some places they add spinach
In Tunisia they add zucchini and courgettes
In some places they add goat cheese
So its not that there is a fixed recipe for shakshuka
Which is why I am giving it a desi touch
ok
Do not brown the garlic
So you have to temper it but not really temper it
Ok
*Ranveer* keeps confusing us, temper it but do not temper it
Brown it but do not brown it
In turkey they even add lamb mince when making shakshuka
Even in Spain especially in Andalusia is it cook with meat
Even made with sausages
So like I said there is no defined recipe , that this has to be done this way only
Who ever tell you just tell the *Ranveer* has told us
That I will make it the way I want to
So the basic structure of this is to form a base
Here the sweetness of capsicum and onions have formed a base
Which we will balance with the sourness of the tomatoes and with that
Give a kick of spices
That's basically it
And in half of Spain even paprika is added so its not that
We cant add this
So if you see any Arab influenced , European country
Or see a north African countries so this is a very common combination you will find
Because there are a lot of bell peppers, tomatoes and sweet onions found around the Mediterranean see
So that's why this formula of balancing the sweet and the sour flavor of the bell peppers and tomato
Its very very around the Mediterranean sea
Ok
I have told you'll everything
There you go
Chili
Salt
And don't tell everyone this trick
A little sugar
So here there are 2 spices
2 spices that go very well with this
1 is
Very little, a pinch of cinnamon powder
And second nutmeg
Nutmeg and cinnamon in a shakshuka are like next level
Especially in the winters
Now don't make a paste of this make a shakshuka not a paste
Meaning texture in the vegetables are very important especially
In the bell pepper and a little rawness and sourness should be there in the tomato or else
This wont be a breakfast dish
In the the food prepared for breakfast it should always have freshness
That's why don't overcook it especially the capsicum , like this is almost done
In the end
1 more trick if you have olive oil
Then make it in olive oil and finish it with olive oil as well, it will make a lot of difference
Other wise its ok you can make it even without olive oil
And secondly this dish reminds me of salli per edu
Parsi's make a masala salli and drop eggs in it and cook it , wow
Again
Maybe there is no connection between the migration of Jews and parsis
But the thought process is the same
Meaning the food prepared is nourishing, cooked in one pot, cooked easily and quickly
And tasty of course
So its the same thing toss the potato salli in the mixture and add in eggs and cover and cook it
A similar mass migration had happened when the parsis came to India
And the fun part is that they also make a very similar dish, salli per edu
And both these communities value eggs a lot because
The eggs carries also and nourishes also , leave that
I'll tell you one more thing
The a rooster is sacred for parsis as well as Jews
Parsis never eat chicken meat
For then it is sacred
And because of chickens there is a flock , scientifically if there wont be a chicken then there wont be a flock or eggs
And even Jews have a tradition where
A chicken is rotated over your head and then given for charity and its is done to get rid of any bad omen
Which means , when migrations happened
All the food that can nourish you and can be carried around
They got incorporated in their cultures and beliefs so that
The food, nourishment and traditions carry on
And a respect towards nourishment is maintained
2 different communities , parallel stories
Through shakshuka
So I believe that all these dishes
When people go from one country to another
Then egg automatically gets famous
Ok either parsis come to India see everything has eggs
Or Jews go anywhere from the middle east, everything will have egg
Now here we have to make some pockets, see like this 1
2 pocket
And 3 pocket
Now here we add in the eggs and cook or poach them
Ok and this pocket is already made
Now don't tell everyone about this cheat
Quietly add in some chees
And then make space
And put the eggs
This is a very delicate work
Do not hurry here
And in some places they even make it like a bhurji
Meaning add in the egg and mix it in
Scramble it
With onions and bell peppers
So if by mistake you broke an egg then that's not a problem
Because loose recipes or comfort recipes
Are perfect for breakfast time because you are not supposed to feel guilty early in the morning
Eat fresh and enjoy ok
Ok so it the egg broke don't feel bad
Like I said olive oil, its good for the flavor
So that's it
The story of shakshuka
Physics, chemistry, biology everything is this
And most importantly add some fresh garnish on top
Such as coriander, if you don't have green onion no problem , add chopped onion and lemon juice on top
After adding all then you will get the taste of a real shakshuka
Or else you ill make shakshuka and people will say this is pav bhaji
And you will say *Ranveer* you dint tell us
*Ranveer* had said
To add all the fresh ingredients over it in the end
Now people will say that this is added on pav bhaji also
No this thing is tasty do make it
On a Sunday , sit together and eat its fun all together
And yes the people who don't eat eggs , add paneer in it but do make it
And tell me how you liked it in the comments below and like I say
Its fun to make and eat together
Keep cooking keep enjoying lots of love take care
And please do subscribe thankyou
The detailed recipe is given in the description below please do check it out