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Before you jump to Moroccan Shakshouka Egg Poached in Tomato Sauce recipe, you may want to read this short interesting healthy tips about Snacks that give You Power.
Wholesome eating helps bring about a feeling of wellness. Increasing our intake of healthy foods while decreasing the intake of unhealthy kinds plays a part in a more wholesome feeling. A salad allows us to feel much better than a piece of pizza (physically anyway). This is often a problem, nevertheless, when it comes to eating between meals. Shopping for goodies can be a struggle because you have a great number of options. Here are some healthy snacks that can be used when you need a quick pick me up.
Whole grain foods are an excellent choice for a fast wholesome snack. A slice of whole wheat toast, as an example is a great snack in the morning hours. Eating on the run can easily be more healthy with wholesome chips and crackers. Whole grains are generally better than processed grains included in white bread.
You can find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. When you make the decision to be healthy, it’s easy to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to moroccan shakshouka egg poached in tomato sauce recipe. You can cook moroccan shakshouka egg poached in tomato sauce using 11 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Moroccan Shakshouka Egg Poached in Tomato Sauce:
- You need 4 eggs
- Take 3 large tomato diced
- Use 1/2 Medium sized onion chopped
- Get 2-3 garlic cloves minced
- Use 2 green chillies chopped
- Use 1 bell pepper diced
- You need 1/2 cup tomato puree
- Use 1/2 tsp cumin powder (jeera)
- Get 1 tsp oil (preferably olive oil)
- Prepare 1 handful chopped coriander leaves
- Use To taste salt
Steps to make Moroccan Shakshouka Egg Poached in Tomato Sauce:
- Heat oil in a pan and add onion and garlic. Sautè it until the onion turns light brown.
- Now, add bell pepper and chopped green chillies and stir for 2 minutes.
- Add the diced tomato, cumin powder and salt. Stir well and cover the lid.
- Lower the flame and cook till the tomato gets blended.
- Now, add the tomato puree and mix well. Cover the lid and again cook for 2 minutes.
- Open the lid and crack the eggs one by one into the sauce and cover the lid again. Lower the flame and poach the eggs for around 5 minutes or until the eggs get set well.
- Your Shakshouka is ready to be served now. Garnish with chopped coriander leaves and serve hot.
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