Arabian Sheeshouks

This recipe is from the book Muslim Cooking By Shabnoor. It was a gift from my Choto Dadi and I love it. The recipes are easy and simple. Arabian Sheeshouks is a favourite.

Ingredients:
1 lb Minced meat
3 Eggs
1 Onion large, chopped
2  Garlic cloves, chopped
1 Green bell pepper, sliced ( I like to add a mix of red, green, yellow)
1/2 tsp Pepper powder
1-2 Tomato
Coriander leaves
Oil

Instructions:
First you need to peel the skin of the tomatoes. To do this You need to blanch it. Take off the green stalk and make two X shape cuts on the top and bottom. Drop it into the hot water. Leave for about 20 seconds. You would be able to see the skin coming off slightly where you made the X cuts. Take them out and put them into iced water. You can then gently peel off the skin and chop them up. If your still confused there are several YouTube videos that can guide you.

Now fry the onions till brown.
Add the garlic and tomatoes and cook for about 5 mins.
Add the sliced bell pepper and fry for a few mins.
Add the minced meat, pepper, salt and cook covered until all the water that comes out has evaporated and the meat is cooked. If the meat takes longer to cook add little water until its cooked.
Once done remove the minced meat to a flat baking dish.
Spread evenly and make 3 dips and break the eggs into each.
Place in 350˚F, pre-heated oven until eggs are set.

*Note
I like the eggs to be runny and I find that when I break the eggs into the hot meat and place then into the oven immediately they cook very fast and get hard. So when If i have the time I let the meat cool down before putting it into the oven . But if you don't have time you can broil it for just a few minutes. You have to keep an eye because it all depends on how you like your eggs and you don't want you meant to burn.

~ Bon Appétit