Sali Par Edu -Indian Style Shakshouka on Crispy Potato Sticks
Shakshouka meets crispy hash browns! This Parsi-Indian version of Shakshouka is serious comfort food with it's soft poached eggs nestled in spicy tomato sauce, on a bed of crispy potato sticks. It makes one of the best breakfast/ brunch dish or an even better breakfast for dinner meal!
Servings 4
Ingredients
- 2 Tbsp Ghee/butter/oil
- 1/2 medium Onion finely diced
- 1 tsp Garlic minced
- 1 tsp Ginger minced
- 1 Thai Chilli Pepper finely sliced
- 4 medium Tomatoes diced
- 1 tsp Smoked Paprika
- 1 tsp Corriander Powder
- 1/4 tsp Garam Masala
- 1/2 Cup Fresh Cilantro chopped
- 1.5- 2 Cups Crispy Potato Straws
- 4 Eggs
- Salt to taste
Instructions
- - To prepare the ingredients, finely dice/ mince the Onion, garlic, ginger, chili pepper, cilantro & Tomatoes
- - Heat a pan on medium high & melt a generous 2 tbsp of ghee or butter in the pan.
- - Add the diced onion and sauté for 2-3 minutes until, soft & translucent.
- Add the minced garlic, ginger and finely sliced thai chili pepper and sauté for another minute or so until fragrant.
- Add the diced tomatoes and then add the smoked paprika, coriander powder and garam masala. Season with salt to taste and mix everything well.
- - Let the sauce simmer on medium heat for 8-10 mins stirring occasionally, until the sauce thickens but doesn't entirely dry out.
- - Take the sauce out of the pan, and add the crispy potato sticks (also called shoestring potatoes) to the pan and spread them out in an even layer.
- - Return the tomato sauce to the pan on top of the crispy potato sticks and add the chopped cilanto to the mix.
- - Spread the sauce out in an even layer and then create 4 holes in the mix for the eggs to sit in.
- - Add the eggs in the holes you created in the mix, season with salt, cover the pan and let the eggs cook for 5-7 minutes or until the whites fully cook and the yolks are to your desired doneness.
- - Garnish with some fresh chopped cilantro and serve immediately with toast or crusty bread.