The Portuguese spice called piri piri has taken quite the country quite well – and it’s just as well, because I quite adore the spice! This Portuguese egg dish is their take on Shakshouka, but includes peppers, ricotta, lots of chilies and jalapenos. The most unique addition is that of fresh dill – which is seasonal, so I used dried dill instead. This baked-eggs version works well for a quick dinner routine, with a fairly therapeutic cooking style and delightful aromas that could possible harass the most impatient ones. And the beauty is that it can count as a low-carb, high protein dish.
If you are wary of eggs, go ahead and add in strips of tofu or paneer.
Expect a ‘part deux’ recipe when fresh dill is in season!
Dill = suva ni bhaji
- 1/2 cup Tomato Puree
- 1 Sliced Onion
- 1 Chopped Green Pepper
- 2 Large Sliced Jalapeno Peppers
- 2 tsp Minced Garlic
- 2 Sliced Tomatoes
- 2 tsp Piri Piri
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Salt
- 1/2 cup Ricotta Cheese
- 3 Eggs
- Fresh Dill
- Take a medium sized non-stick pan and place on heat with olive oil, cumin and garlic.
- Once the garlic starts to sizzle, add the onions, pepper, jalapeno peppers, piri piri and salt.
- Sauté until translucent and fragrant.
- Add the tomato puree and simmer the sauce for at least 5-7 minutes as the flavours combine.
- Stir in the ricotta cheese and break the three eggs on top.
- Cover the pan and let cook for 5-7 more minutes or until the eggs whites have cooked and the yolk is just set.
- Remove and serve