How to Prepare Tasty Instant noodle shakshuka

  • 2 min read
  • Jun 06, 2020

Instant noodle shakshuka. Step-by-step guide for making traditional shakshuka (print-friendly recipe below) Cook onions, bell peppers, and garlic. Heat extra virgin olive oil in a large heavy skillet or pan. Add chopped onions, bell peppers, and garlic.

Instant noodle shakshuka It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one recipe I guarantee you'll make time and again. In this video, Chef John shows you how to make Shakshuka, a North African one-dish-meal that's quick to make and quick to disappear! You can have Instant noodle shakshuka using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Instant noodle shakshuka

  1. You need 2 packet of instant noodle.
  2. Prepare 1 of onion (finely chopped).
  3. Prepare 1 of capsicum (chopped).
  4. It’s 1 of small tbsp ginger paste.
  5. You need 1 of small tbsp cumin powder.
  6. You need 1 of small tbsp coriander powder.
  7. You need 2 of eggs.
  8. Prepare of Tastemaker.
  9. You need 1 tbsp of chili flakes.

Veggies are sauteed and seasoned with bright spices and then simmered in a tomato sauce. The showstopper of this dish is the eggs that are added and cooked right in the sauce. Grab a slice of crusty toast and. Use the back of a spoon to gently create wells for the eggs.

Instant noodle shakshuka step by step

  1. Put some oil in a pan and shallow fry the onions and capsicum. Add the ginger paste, cumin, coriander powder. Also add the tastemaker and mix well. Stir fry so the masalas mix well.. Instant noodle shakshuka
    Instant noodle shakshuka
  2. Add 2 cups of water into the mixture and add both the noodles on top by one side without breaking it into parts. Cover and cook for a min.Turn over the noodle and repeat..
  3. When the noodles are almost boiled, break two eggs and place on top. Cover and cook again for a min. Sprinkle some chili flakes on top..

Stir in andouille sausage and hot sauce. Add salt or pepper to taste. With the back-side of a spoon, create a small crater type indention in the sauce for each egg. Cook until the eggs are your desired consistency – runny yolks or soft-boiled. Baked eggs are great every time, but they really shine when nestled in a ragout of tomato, spice and veggies.