Shakshouka is a simple yet sublime dish… of Berber origin, very popular in middle eastern countries. It is generally a breakfast dish, but for me its a wonderful base dish that lends itself to endless possibilities. You can add vegetables, greens, beans, even experiment with different herbs to make a version that appeals to you. Its eaten with bread, and the eggs are only lightly poached and have a runny middle. But me, being averse to goeey yellow yolks, I like the eggs well done…. and I don’t eat bread with it.

I am sharing a basic version of shakshouka with two eggs, for a single portion – makes a filling breakfast or lunch – for when I need my egg protein.

WHAT YOU NEED

2 eggs
1 large tomato (chopped and nuked on high for 3 min. in the MW)
1 large onion chopped
1 bellpepper of any colour, cut into strips
2 garlic pods, minced

1/4 teaspoon ground cumin
1/2 teaspoon paprika/chilly pdr
1/4 teaspoon turmeric (optional)
1/4 teaspoon jaggery (optional, just to balance the taste)
a little pepper
salt to taste

2 tablespoon olive oil
handful chopped coriander for garnish

METHOD

1. Heat oil in a skillet, saute onion, garlic, tomato, and bell pepper.
2. Season with salt, pepper, paprika, turmeric, and ground cumin.
3. In about 2, 3 minutes, when the mixture looks mushy and cooked, add the jaggery and give a good mix.
4. Make two depressions in the tomato gravy, and break an egg each into it.
5. Lower the flame to minimum, cover the skillet and let cook for 10 min. for well done eggs, or less for ones with a runny middle.

Garnish with fresh coriander, and eat smoking hot, as is – basically without bread if you’re trying to cut down carbs and so forth. Yummyyy!!

As far as the Glycemic Index goes, eggs and egg whites have a GI of zero, and has no potential to raise blood glucose level, making it an ideal protein option for egg eating vegetarians.

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