Mutton Curry with Malabar Parotta
Main Course |
Cook Time: 100 Mins
Beef Shakshuka with Whole Wheat Parotta
Enjoy the rich flavors of the Beef Shakshuka harmonizing with the wholesome Soorya Whole Wheat Parotta, creating a unique and hearty dish!
Ingredients
Soorya Whole Wheat Parottas
250g ground beef
1 onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon cumin powder
1 teaspoon paprika
1/2 teaspoon red chili flakes (adjust to taste)
1 can (400g) diced tomatoes
Salt and pepper to taste
Olive oil for cooking
Fresh parsley or cilantro, chopped (for garnish)
Eggs (as many as desired)
Feta cheese or crumbled goat cheese (optional)
Directions
Heat a skillet or frying pan over medium heat. Add a splash of olive oil.
Add the chopped onion and sauté until it becomes translucent. Add the diced red bell pepper and cook until it starts to soften.
Stir in the minced garlic, cumin powder, paprika, and red chili flakes. Cook for about a minute until fragrant.
Add the ground beef to the skillet. Break it up with a spoon and cook until it’s browned and cooked through.
Pour in the diced tomatoes with their juices. Season with salt and pepper. Let the mixture simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Taste and adjust the seasoning if needed.
Create small wells in the beef mixture with the back of a spoon.
Crack an egg into each well. Season the eggs with a pinch of salt and pepper.
Cover the skillet with a lid and let the eggs cook until the whites are set but the yolks are still slightly runny, about 5-7 minutes.
If desired, sprinkle crumbled feta cheese or goat cheese over the top. Garnish with chopped parsley or cilantro.
Heat the Soorya Whole Wheat Parottas on the stove-top and serve it with Beef Shakshuka.
