Shak Shoukha

Shak Shoukha-:

Shak Shoukha is a Mediterranean dish which exists in Mediterranean culture for centuries. This is a simple one pan wholesome meal and the speciality of this dish is that you can have it in your breakfast or in lunch or in dinner also. Shak Shoukha is very popular Middle Eastern and North African countries.You’ll find it in Libya and Tunisia, and it’s become a staple dish in Israel. If you’ve ever had Italian “eggs in purgatory” or Turkish menemen, the dishes are all quite similar.

Shak Shoukha comes in many shapes and sizes. In Israeli version usually involves eggs poached in spicy tomato sauce, with optional feta on top. In Egypt, Shak Shoukha is cooked as more of an egg scramble, and often sold in leaky sandwiches in the streets. In Jordanian, Yemeni, Moroccan, Iraqi restaurants, and beyond, this dish always comes a little different. The eggs can be firm, the sauce can be thick or thin, the vegetables can vary, and the dish can be made vegetarian, dairy, or meat. In many countries they add some seasonal vegetables like eggplant, Zucchini, peppers, or cauliflower. In each and every way, it's always delicious. Please find out mY way on following. (Information courtesy INTERNET)

 

Ingredients

1.    Potatoes -2 big (peeled, grated and blanched(5/6 minutes))

2.    Egg-6/7

3.    Chicken Keema or Boneless minced Chicken- 500 gram

4.    Tomatoes-: 7 (4 chopped in small pieces and 3 blanched (keep with their juices))

5.    Onions- 2 big ( finely chopped

6.    Ginger Garlic paste- 2 tablespoon

7.    Chopped green chilies- 2 teaspoon

8.    Salt to Taste

9.    Sugar- 1 teaspoon

1   Kasmiri Mirchi powder- 1 teaspoon

1   Cumin Powder- 1 tablespoon

1   Nutmeg powder-1 teaspoon

1   Chopped coriander leaves – 3 tablespoon

1   White oil- 1 cup

1   Butter- 50 grams

1   Grated Cheese- ½ cup

1   Black pepper – 1 table spoon

1   Chili flakes to sprinkle as required

1   Oregano- ½ teaspoon

 

Process-:

a)    Grease the baking dish and brush it with butter

b)    Wash the chicken make paste.

c)     Add salt and pepper to the blanched potatoes and spread evenly on the baking dish, bake for 20 minutes at 180 degree and keep aside

d)   

Take a pan add oil and heat it. When oil heated enough add chopped onion fry it till transparent. After that add ginger garlic paste, chopped tomatoes, salt, sugar, Cumin powder, Kashmiri powder, nutmeg powder and stir well and saute for few minutes. Now add chicken paste and blanched tomatoes with their juices.  Cook in a low flames till oil separates.  

     Now spread this mixture on the baked potato layer. Spread evenly. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs. You can add egg according to per head. Spread grated cheese, coriander leaves, black pepper, and salt on it. Sprinkle chili flakes and Oregano.

g)   

     Bake it for 20/25 minutes at 180 degree till the raw eggs are done and cheese become golden.

 

Original recipe-: Rukma Dakshy mam. 

I made some addition alteration  in ingredients as per my choice like chicken, ginger, nutmeg powder. If you wish you can do changes as per your convenience and taste.