This easy Mediterranean Shakshuka inspired dish is something I do occasionally for long, non-Indian breakfast at home. While the original Shakshuka is made with eggs that are gently poached in a simmering combination of tomatoes, capsicums, onions, and garlic, I made this dish with readily available spring onions, chives and eggs. To give heat I added chopped mustard seeds, green chillies, and ginger. Sometimes, I would add in one or two jarred anchovies for that added umami. Let us say you don’t get the eggs set the way you want, just pour in beaten eggs and make a scramble out of it – it is equally tasty but don’t forget to add a knob of butter!
1 ½ tablespoons cooking oil
½ teaspoon mustard seeds
2 green chillies, sliced
2 teaspoons finely chopped ginger
1 onion, sliced
2 shitake mushrooms, finely chopped
300 g spring onions, cut into 4 cm pieces
100 g chives, cut into 2 cm pieces
2 tablespoons water
1 ½ tablespoons soy sauce
3-4 small eggs
Chilli flakes or sumac for sprinkling if desired
Heat cooking oil in a cast iron or heavy bottom pan.
Fry the mustard seeds until aromatic and add in the green chillies, ginger and onion and sauté till onion slices turn light brown.
Add in the chopped mushrooms and sauté briefly before adding the spring onions, chives, water and soy sauce. Stir fry over high heat till the water evaporates.
Using the back of a spoon make three or four “wells” in the stir-fried spring onions.
Crack the eggs and add them each in the wells you created.
Cook on medium low heat, covered and allow the eggs to cook briefly until the whites and yolks are settled and slightly runny but not overcooked. This only takes 4 minutes.
Sprinkle with chilli flakes or sumac and serve with hot with toasted bread.
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