Thecha Shakshuka Eggs

A fiery twist on the classic Middle Eastern dish. Poached eggs simmer in a spiced tomato base infused with zesty, garlicky Maharashtrian thecha, creating a bold fusion of comfort and heat. Perfect for brunch or a hearty anytime meal that wakes up your taste buds.

INGREDIENTS

1/4 cup extra-virgin olive oil
6 green chillies
4/5 sprigs fresh coriander
10/12 cloves garlic
10/12 un-salted peanuts
1 large onion, cut into 1/2-inch dice
1 green bell pepper, cut into 1/2-inch dice
1/2 teaspoon kosher salt, plus more to taste
1 teaspoon sweet smoked paprika
1 teaspoon ground coriander
1 tablespoon harissa
1 tablespoon tomato paste
1 (28-ounce) can diced tomatoes
1/4 cup parsley, chopped
1/4 cup cilantro, chopped
6 large eggs
ladi pav or crusty bread, for serving

METHOD OF PREPERATION

In a little oil pan roast the garlic, green chilli, peanuts, fresh coriander springs and salt till smokey / charred, grind in a mortar pestle and keep aside, the spicy green thecha is ready

In a large skillet, heat the olive oil. Add the onion and bell pepper, season with salt, and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Stir in the paprika and coriander and cook until fragrant, about 1 minute. Stir in the harissa and tomato paste and cook over low heat for 3 minutes. Add the tomatoes and their juices and simmer over low heat until the sauce has thickened, about 20 minutes. Stir in the parsley and cilantro and season with salt.

Raise the heat to moderate. One by one, break the eggs into a cup and add them to the simmering sauce. Poach the eggs until the whites are firm but the yolks are still runny, about 5 minutes. Season the eggs with salt. Transfer the eggs to bowls along with some of the sauce and drizzle with the spicy green thecha, Serve with warmed pitas or crusty bread