Fry

Tomato Achaar Shakshuka

March  9, 2014
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
  • 1/2 medium onion, diced
  • 1/2 red bell pepper, chopped
  • 1 garlic clove, crushed
  • 1 1/2 cups tomato, diced
  • 3 tablespoons Brooklyn Delhi tomato achaar
  • 2 eggs
  • salt & pepper
  • parsley, chopped
  • feta, crumbled
In This Recipe
Directions
  1. 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.
  2. 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.
  3. Garnish with parsley and feta. Serve immediately with crusty bread or warm tortillas and more tomato achaar on the side.

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Specialize in Indian recipes using local ingredients. I'm the owner of Brooklyn Delhi and author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn (Penguin Random House).