Author Notes: I love spicing up my shakshuka with tomato achaar, an Indian relish. —Chitra Agrawal
Serves: 1
Ingredients
-
1 1/2
tablespoons olive oil
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1/2
medium onion, diced
-
1/2
red bell pepper, chopped
-
1
garlic clove, crushed
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1 1/2
cups tomato, diced
-
3
tablespoons Brooklyn Delhi tomato achaar
-
2
eggs
-
salt & pepper
-
parsley, chopped
-
feta, crumbled
Directions
- Heat the oil in a pan on medium. Add the onions and red bell pepper and saute until soft. Add the garlic and fry for a minute. Add the tomatoes, tomato achaar and salt and pepper to taste. Bring the sauce to a boil and then reduce the heat to medium-low, stirring from time to time until the tomatoes are soft, 12-15 minutes.
- With a spoon, clear 2 spaces in the pan. Break one of the eggs into a small bowl and carefully slide it into one of the spaces. Repeat this same process with your other egg. Cover the pan and cook on low for about 5 minutes, until the egg whites are set and the yolks are still soft and runny. Turn off the stove.
- Garnish with parsley and feta. Serve immediately with crusty bread or warm tortillas and more tomato achaar on the side.