Egg sambal ‘shakshuka’

dinner · ⏱ 45 min · 4 portions · 35.0 g carbs / portion · vegetarian · allergens: egg

v2 · rb0e705f985 20260727Z1751 Egg Sambal Shakshuka 🎉 60 ml olive oil ½ tsp black mustard seed 20 pieces curry leaf 160 g red onion coriander leaf to taste salt to taste 🍳 ⏱ 2 min toast fennel seeds, cloves and cardamom seeds until fragrant, then grind to a powder 🌀 stir cinnamon and curry powder into the spice powder 🍳 ⏱ 1 min heat olive oil in a sauté pan and cook mustard seeds and curry leaves until seeds begin to pop 🍳 ⏱ 7 min cook onion until starting to colour 🍳 ⏱ 5 min cook ginger, garlic, coriander stalks and datterini tomatoes 🍳 ⏱ 2 min cook spice mix until fragrant 🍳 ⏱ 20-25 min stir sambal oelek, crushed tomatoes, tamarind concentrate, water and palm sugar into the pan; simmer with 1¼ teaspoons salt until thickened 🍽 crack eggs into the sambal and sprinkle salt and black pepper over each egg 🍳 ⏱ 7-8 min cover and cook until egg whites are fully cooked and yolks are soft 🍳 ⏱ 1 min fry remaining curry leaves in olive oil until very fragrant 🍽 drizzle curry leaf oil over the eggs and scatter over coriander leaves, then serve 1½ tsp fennel seed 2 pieces clove 2 pieces cardamom pod seed ½ tsp cinnamon 1½ tbsp curry powder 10 g ginger 5 pieces garlic clove 10 g coriander stalk 150 g datterini tomato 2 tsp sambal oelek 400 g crushed tomato 100 ml tamarind concentrate 300 ml water 15 g palm sugar 5 pieces egg black pepper to taste fennel seed, clove, cardamom pod seed cinnamon, curry powder ginger, garlic clove, coriander stalk, datterini tomato salt egg, black pepper salt coriander leaf
http://flowcooking.food/en-us/recipe/449/egg-sambal-shakshuka/