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Eggs Kejriwal
Tejal Rao
2662 ratings with an average rating of 5 out of 5 stars
2,662
10 minutes
Published Oct. 19, 2023
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Prepare the spice blend: In a small bowl, combine the herbs and toss with a spoon to incorporate. It will keep in an airtight container at room temperature for up to 1 month.
Heat a medium (10-inch) skillet, over medium-low, pour in the oil, and add the onions and garlic. Cook, stirring often until softened, about 2 to 4 minutes. Add the chopped roasted red peppers, bay leaf and whole Scotch bonnet chile or red-pepper flakes. Season to taste with salt. Stir to incorporate and cook until any liquid from the roasted peppers evaporates, about 2 minutes.
Add in the whole peeled tomatoes and their liquid. Use the spatula to break the tomatoes open in the skillet. Rinse out the tin with 1 cup of water and pour the liquid into the skillet.
Increase the heat to high and bring the sauce to a simmer. Allow the sauce to reduce, stirring occasionally until thickened and about three-fourths of the original volume, 5 minutes.
Remove and discard the bay leaf and Scotch bonnet. Reduce the heat to medium-low and gently crack the eggs in one at a time and spaced out over the sauce. Cover and cook until the whites of the eggs are set and the yolks runny, 5 to 8 minutes. Garnish the eggs with 2 teaspoons spice blend. Remove the skillet from the heat. Serve immediately alongside agége bread or yam or plantain swallow.
This is very similar to the North African dish "shakshuka" which is now quite popular in the US. Not sure which came first, the North African or the Nigerian version, but it's fun to have alternatives. (The difference is mostly in the spice mix—the cumin and paprika that I am used to are replaced here by marjoram, chives, mint, and basil.) In any case, the dish works with a wide range of spicings for the tomato sauce. Go ahead and experiment!
I'm from northern Michigan not Nigeria. However, instead of adding the water - I would use use the water from the jar of roasted peppers? I'm going to make this Saturday morning while listening to Fela Kuti.
I'm not sure I would freeze it with eggs, but, for shakshuka, I often make a big batch of the tomatoes/peppers (which you could freeze), and then reheat/throw in however many eggs I want to eat that day. I know that doesn't totally eliminate the cooking, but it's muuuuuch less work than making a fresh dish each time. Hope that helps!
It is a Sicilian dish as well. Instead use oregano, dried basil, fresh chives, and red-pepper flakes. Serve with thick slices of toasted in olive oil (EVOO) Italian bread. YUM YUM YUM
Loved this. Didn’t have the dried mint or scotch bonnet but used some leftover canned green chilis and a half a hot yellow pepper. Paired it with bakery fresh sourdough toast and some crumbled feta. Heaven
I love the story behind this dish. But I don't understand sprinkling dried herbs after dish is cooked. I thought dried herbs, as opposed to spices, needed to be incorporated into the cooking so they can rehydrate and add some flavor. My experience in sprinkling dried herbs is that they taste like dust. What am I missing?
Oh, my. I'll be doing this again soon. Like, probably tomorrow. I mean, dang!
This is absolutely delicious! Made as specified in the recipe.
Delicious.
it isn’t to waterish, remove water-or lett it simmer for an hour without the lid on. You could also add cherry tomatoes cut i halves. I also like a sting in dishes, so be generous with the chili flakes.
Wayyyy too much liquid in this shakshuka recipe. It’s like a soup instead of actual shakshuka. Recommend not adding the additional cup of water to make it sing.
I just made a batch of spicy tomato sauce so I eliminated the tomatoes in this recipe, this is a delicious dish. The next day I made it again but added in a few small dice potatoes that I roasted in the pan with the onions before adding the sauce.
Loved this. Didn’t have the dried mint or scotch bonnet but used some leftover canned green chilis and a half a hot yellow pepper. Paired it with bakery fresh sourdough toast and some crumbled feta. Heaven
I love the story behind this dish. But I don't understand sprinkling dried herbs after dish is cooked. I thought dried herbs, as opposed to spices, needed to be incorporated into the cooking so they can rehydrate and add some flavor. My experience in sprinkling dried herbs is that they taste like dust. What am I missing?
excellent recipe; the herbs and scotch bonnet truly distinguish the dish from shakshuka and eggs in purgatory; a new favorite!
The tomato sauce and herb mixture is calling me to use shrimp instead of eggs!
It is a Sicilian dish as well. Instead use oregano, dried basil, fresh chives, and red-pepper flakes. Serve with thick slices of toasted in olive oil (EVOO) Italian bread. YUM YUM YUM
This is absolutely delicious! Made as specified in the recipe.
Oh, my. I'll be doing this again soon. Like, probably tomorrow. I mean, dang!
I eliminated the mint from blend, added cumin and sprinkled chives and a bit of chopped fresh mint on top. Added some couscous on the side to serve for dinner.
So I’m actually making the recipe this morning not too concerned with it being more than tomatoes and eggs. How much and where do I add the spice blend? I made it. Tossed it with a spoon. Now I’d like to add to the recipe but it doesn’t call for it in the directions? I must be missing seeing it.
Step 5, next to last sentence
Check Step 5 in the Preparation. It is just after the eggs are set.
Could you use scotch bonnet pepper sauce? I'm going to make this for brunch this weekend.
Scotch bonnet is to be removed. If I substitute red pepper flakes must I pull them out or can they remain?
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