Maggi Shakshuka | Shakshouka with Maggi

Maggi Shakshuka | Shakshouka with Maggi

Shakshouka  is a Maghrebi dish from Northwest Africa, of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. According to Joan Nathan, shakshouka originated in Ottoman North Africa in the mid-16th century after tomatoes were introduced to the region by Hernan Cortés as part of the Columbian exchange.We love and make Shakshuka often. It works out best as a quick brunch just by itself.  Since I love Maggi, in this recipe I have added  my favorite Maggi to my another favorite Shakshuka.

Jump To Recipe

For us, children of the 70s who had never heard the word "fast-food" , Maggi was  a revolution. Before that, fast food was food that you ate fast, quickly so that you didn't get caught -- like that whole pack of Bourbon biscuits, or half of that Tamarind pickle left out in the sun, or that two tablespoon from the Amul Milk Powder tin. Anything that had to be cooked took time and was slow!

And then Maggi came with its promise of 2-minutes and smiling faces on telly -- the happy Mom and the happier kids. Fast cooking was their keyword.

A collection of Maggi Ads that boosts my mood.

Maggi soon became a special treat in our grocery list. However my mother, totally skipped the key word 2- Minutes. 

Instead she chopped carrots and green beans, sautéed onions and tomatoes, cooked Maggi,  then fried the cooked Maggi with the vegetables, scrambled eggs, mixed the egg with the Maggi. In total it took at least 20-30 minutes!! This was at least better than some of the other Kakimas in the neighborhood who added curry leaves, potatoes, peanuts, turmeric and everything but eggplant to Maggi.

None of that reduced my love for Maggi though. It was not a regularly allowed treat and so I think the love kept increasing. And of course it was the first thing I learned to cook. Even my kids love Maggi and Maggi cooked in microwave was the first food they were allowed to on their own.

There are many different ways we eat Maggi. My kids like it in its most basic 2-minute from. Like my Mother though, I always make Maggi a greater than 2 minute noodle.

Now, Shakshouka  is a Maghrebi dish from Northwest Africa, of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. According to Joan Nathan, shakshouka originated in Ottoman North Africa in the mid-16th century after tomatoes were introduced to the region by Hernan Cortés as part of the Columbian exchange.

Both me and the husband-man love and make Shakshuka often. It works out best as a quick brunch just by itself, even no bread is needed. 

Since I love Maggi, I thought why not add my favorite Maggi to my another favorite Shakshuka. At least I am not adding curry leaves or eggplant. Wait! Maybe next time I will do that.

Maggi Shakshuka | Shakshouka with Maggi

Ingredients

Onion - 1 medium red or yellow chopped

Green peppers - 1 chopped in small cubes

Jalapenos - 1 chopped in rounds (optional)

Garlic cloves - 4 fat cloves chopped

Vine-ripe Tomato - 1 medium tomato chopped

Peeled or Crushed Tomatoes from a can - 3/4-1 Cup

Red Chili flakes - a pinch

Ground cumin - 1/2 tsp

Garlic Powder - 1/2 tsp

Salt and pepper

Eggs - 4 Large

Maggi 2-minute Noodles - 1 Packet

Maggi Masala tastemaker-  the whole sachet that comes in the Maggi packet

Olive Oil - 2 Tbsp

How I Did It

Heat 2 Tbsp Olive Oil in a large skillet. Ideally it should be an cast iron skillet as we finish off a Shakshuka in the oven, but any other skillet is fine too.

First add the chopped Garlic.

Follow with the Onions and Jalapenos. Sauté for a minute.

Next goes the green peppers. Sauté for 2 minutes

Add the tomatoes and tomatoes from a can. Sauté for 3-4 minutes.

Add 1/2 tsp Garlic Powder, 1/2 tsp Cumin Powder, 1/2 tsp brown sugar  and salt.

Since we will cook Maggi in this, we need to add water. Add 1 Cup warm water

Cover and let simmer for about 6-8 minutes. Vegetables should soften by then and raw smell of tomatoes will be gone.

Open the cover and add a block of Maggi noodles. Add a little more warm water if necessary.

Mix half of the Maggi masala from the sachet.

Cover and cook Maggi for 2 minutes.

Once Magi is cooked, with a fork or a tong break down the noodles. If the sauce is watery, then thicken the sauce by drying out the excess water.

.

Make small wells in the tomato mixture. Gently crack an egg into each indention.

Sprinkle rest of the Maggi masala

Reduce the heat, cover the skillet, and cook on low until the egg whites are set.

Uncover and add black pepper or crushed red pepper, if you like. You can also add some fresh parsley or mint. Serve warm immediately.

If you like what you are reading, get Bong Mom's Cookbook in your mailbox

Enter your email address:

Delivered by FeedBurner