Shakshuka : Poached Eggs In A Curry #GlutenFree #Paleo #Keto

2020 will be the year of lots of blog posts! So, I thought , but life happens, severe case of blogger’s block etc. making it a little challenging to bring out fresh posts. So, when a good foodie friend  Fahad Khan asked if his friend could guest post on my blog, I asked him to send it my way. I can be very picky when it comes to who or what is on my blog, but I took one look at this recipe and I knew it would be a great fit for my blog. So here goes Tanya Gupta in her own words blogging her scrumptious Shakshuka recipe!

Be it for breakfast, lunch or dinner, here’s a quick & easy recipe that would solve all your problems! What else one would want—being featured on Sue’s Nutrition Buzz this easy-to-cook dish is naturally going to be healthy too.

Sunithi Selvaraj: Dietician plus foodie, a rare combination! A blessing for her readers who keep struggling with the search for healthy and yummy bites. Otherwise who could have thought that curries (the drool-worthy Applesauce Pork Curry) or tandoori food (her amazing Tandoori Chicken Wings recipe) could be healthy too. And today I’m more than delighted to write a guest post for Sue’s Nutrition Buzz readers.

Would you be interested in a Shakshuka recipe? A hearty dish with poached eggs floating in tomato & pepper sauce—perfect for all occasions! People usually add chopped onions to the sauce but in this version, I’ve replaced it with scallions. These are comparatively high in fiber with less natural sugar. I’ve also added bay leaf to the recipe, which brings in a distinct slightly herbal & savory flavor. The best part about this dish is that there’s no struggle finding the ingredients. Prepared simply using everyday stuff that goes into cooking, it does not require you to parade through the supermarket to get started. A simple & delicious stew, it’s my go-to dish for all occasions. I hope you like it too. Enjoy!

Shakusta

Print recipe

Serves	5
Allergy	Egg
Dietary	Diabetic, Gluten Free
Meal type	Appetizer, Bread
Misc	Child Friendly, Gourmet, Serve Hot

Ingredients

• 3 Tbsp Olive Oil
• 1/2 cup tomato puree
• 5 Tomatoes
• 3 garlic cloves (peeled, chopped fine)
• 4 scallions (chopped)
• 1 red bell pepper (chopped)
• 1 Tsp paprika
• 1/2 Tsp sugar (Omit if you are Paleo or Keto)
• 1/2 Tsp black pepper
• 5 eggs
• 1 Tsp parsley
• 1 bayleaf
• salt (to taste)
• 1 Tsp chili flakes ((optional))

Directions

	Put 3 tbsp olive oil in a pan. Add scallions , red bell pepper and garlic along with cumin, paprika, salt and red chili flakes ( optional) Saute till scallions turn translucent
	Add tomatoes ( both chopped and pureed) Add bay leaf, sugar and cover the pan with a lid. Simmer for 10 minutes
	As the sauce begins to reduce and become thick, its time to add eggs. Make 5 spaces using a spoon and crack eggs into the spaces.
	Reduce the heat and cover the pan with a lid again. Cook for 2 minutes until the egg white is set. Turn off the heat
	Garnish with pepper and parsley

About the author : Tanya Gupta – A foodie by passion & wine writer by profession. She has been associated with an Australian wine selling giant, writing about food & wine for the website. During her free time, you’d find her trying out new delicacies.

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