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Shakshuka / Egg Drop Curry

When I first heard about egg drop curries, it didn't sound all that appetizing to me - especially since I am not a fan of runny yolks and I imagined it would make the curry more eggy than I would like. However, after tasting a well cooked poached egg and after my attempts at steaming eggs, the results were favorable so I decided to give this curry a try and we really enjoyed the taste. I made some modifications to the original shakshuka to make it a tad more spicy and less tomatoey to cater to our taste buds. SHAKSHUKA / EGG DROP CURRY  Ingredients Eggs -  4 to 5  Onion - 1, big or 2 medium, finely chopped Jalapeno - 1, minced (optional)  Red Bell Pepper - 1 small or half of a big one, chopped Tomatoes - 2, chopped Garlic - 3 to 4 cloves, minced Cumin seeds - half tsp Chilli powder - half tsp Turmeric - 1/4 tsp Cumin powder -1 tsp Paprika - half tsp  Parmesan cheese - 1 to 2 tbsp (optional, for garnish)  Coriander leaves - 1 to 2 tbsp, finely chopped Salt - to taste  Black pepper -

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