There are endless takes on this pheasant dish. Its enjoyed throughout the globe with variations in what is put into it.
I like spicy food but hate chunks of tomatoes in my food. I have added Harissa paste as I always have some at home.
That gives a beautiful flavour and taste.
I opt for Passata, everytime.
This makes a fabulous brunch but to be honest it’s amazing any meal time.
3 tbsp oil
1 large onion finely diced.
2 or 3 large roasted/charred bell pepper skinned chopped. (You can use jar ones).
Green chillies and chilli flakes to your taste.
3 tbsp Harissa paste.
5 cloves garlic minced.
1 tbsp sugar
1 tbsp white vinegar
Hand full coriander stalks chopped.
Leaves chopped for garnish.
Fry your onions and garlic in oil with salt till softened and lightly golden.
Add chilli flakes and green chillies…cook for few minutes.
Add splash of water and cook till oil splitting.
Add your Harissa paste and cook again till oil is splitting.
Now add your carton of passata, sugar, vinegar and your roasted pepper.
Cook this covered till you see oil splitting and all the water content has gone.
Taste to check salt…adjust if you need to.
Add coriander stalks…stir well. Switch heat off.
Now make wells and crack eggs into the wells.
Cover and cook on low heat till eggs are poached and set.
I like my yolks soft but the whites set. But cook to your taste.
Sprinkle with chopped coriander leaves and serve. I love it with khobez flat bread as in picture.
If you can’t get it serve with Pitta strips or flourTortilla wraps.
You can customise this dish to your own preference.
We use spicy chorizo gently crisped in a dry pan and the Shakshuka dish cooked in the oils released and added later to the dish.
We sometimes add butter beans to bulk up the dish for my vegetarian daughter.
I sometimes add green peppers, left over roast shredded chicken.
I sometimes spoon green pesto on top.
But the most unusual is the one with chopped achovies thrown randomly over the top!
Go on try it and make it your own!
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