RECIPES
Spicy Shakshuka with Sour Cream
Spicy Shakshuka with Sour CreamA delicious, protein-rich shakshuka quickly made with eggs, fresh vegetables, and a rich tomato base.
Serves2
Ingredients
For the Shakshuka1) 2 eggs2) 1 cup tomatoes, chopped3) 2 garlic cloves, minced4) 1 small spring onion, chopped5) 1 cup vegetables of your choice, chopped6) 1 cup Himalayan Haat Tomato Basil Sauce7) 1–2 tsp Himalayan Haat Fiery Sweet Chilli Sauce8) Fresh coriander, to garnish9) Salt and black pepper, to tasteFor the Sour Cream Topping1) Sour cream or Greek yogurt2) 1 tsp Himalayan Haat Lemon Chilli Seasoning Salt3) A handful of spring onion greens, chopped
Method
1) Heat a little oil in a non-stick frying pan over medium heat. Add the minced garlic and chopped spring onion whites. Sauté for 3–4 minutes, until fragrant.2) Add the chopped tomatoes and a splash of water. Cover and cook for 5–6 minutes, gently mashing the tomatoes as they soften.3) Stir in Himalayan Haat Tomato Basil Sauce and Fiery Sweet Chilli Sauce. Mix well and season with salt and black pepper. For a milder, kid-friendly version, simply leave out the chilli sauce.4) Add the chopped vegetables and cook for another 3–4 minutes, until they are tender but still retain some texture.5) Make two small wells in the sauce and crack an egg into each one. Cover the pan and cook for 3–5 minutes, or until the egg whites are set while the yolks remain soft and runny.6) Mix sour cream or Greek yogurt with Himalayan Haat Lemon Chilli Seasoning Salt and spring onion greens.7) Remove the shakshuka from the heat and finish with generous dollops of the seasoned sour cream, fresh coriander, and an extra sprinkle of Lemon Chilli Seasoning Salt.8) Serve hot with crusty bread, toasted sourdough, or warm flatbread for dipping into the rich, runny yolks and tomato sauce.
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