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Before you jump to Moroccan Shakshouka Egg Poached in Tomato Sauce recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Conserve Money In The Kitchen.
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You may possibly prefer cooking with your oven, but using a microwave instead will cost you a lot less money. As soon as you find out it will take 75% more energy to cook in the oven, you may look for more ways to use the microwave. Countertop appliances will certainly boil water as well as steam vegetables faster than your stove, and use a lot less electricity. Many people mistakenly believe that doing the dishes by hand uses less energy than a dishwasher. Mainly if you make sure the dishwasher is full prior to starting a cycle. By cool drying or perhaps air drying the dishes besides heat drying them, you can raise the amount of money you save.
From the above it ought to be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite easy to live green, of course. It’s about being functional, most of the time.
We hope you got benefit from reading it, now let’s go back to moroccan shakshouka egg poached in tomato sauce recipe. To cook moroccan shakshouka egg poached in tomato sauce you only need 11 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Moroccan Shakshouka Egg Poached in Tomato Sauce:
- Prepare 4 eggs
- Prepare 3 large tomato diced
- Use 1/2 Medium sized onion chopped
- Use 2-3 garlic cloves minced
- You need 2 green chillies chopped
- Prepare 1 bell pepper diced
- Use 1/2 cup tomato puree
- Take 1/2 tsp cumin powder (jeera)
- You need 1 tsp oil (preferably olive oil)
- Prepare 1 handful chopped coriander leaves
- Use To taste salt
Steps to make Moroccan Shakshouka Egg Poached in Tomato Sauce:
- Heat oil in a pan and add onion and garlic. Sautè it until the onion turns light brown.
- Now, add bell pepper and chopped green chillies and stir for 2 minutes.
- Add the diced tomato, cumin powder and salt. Stir well and cover the lid.
- Lower the flame and cook till the tomato gets blended.
- Now, add the tomato puree and mix well. Cover the lid and again cook for 2 minutes.
- Open the lid and crack the eggs one by one into the sauce and cover the lid again. Lower the flame and poach the eggs for around 5 minutes or until the eggs get set well.
- Your Shakshouka is ready to be served now. Garnish with chopped coriander leaves and serve hot.
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