Indian Style Shakshuka made with onion-tomato masala and poached eggs. Easy one skillet dish which can be enjoyed with a toast or cumin rice.
What is Shakshuka?
Shakshuka is a breakfast dish made in Israel and some parts of North Africa and Middle East. It is made by poaching eggs in a sauce made of onion, tomato, garlic, cumin, nutmeg and paprika.
It can be enjoyed for breakfast, brunch or dinner.
I am sharing the no bake Shakshuka which is made in a pan on the stove top.
You will love this Desi Shakshuka
- Made with warm aromatic spices
- Makes for a comforting meal
- Easy one pot dish
- Gets done in under 30 minutes
How to make Indian Shakshuka ( with step by step pics)-
1 – Heat oil in large saute pan over medium heat. Add the finely chopped onions and cook for 5 minutes till onions turn soft and translucent. Add the finely chopped green chili, ginger and garlic. Saute for 1-2 minutes.
2 – Add finely diced bell pepper and cook for 2 minutes.
3 – Add turmeric powder, red chili powder, coriander powder and garam masala. In low flame cook for a minute to toast the spices.
4 – Add the tomato and salt and cook till mushy.
5 – Add the coconut milk and water and simmer for 5 minutes.
6 & 7 – Make small well in the sauce and drop an egg. Repeat with rest of the eggs. Season the eggs with little salt and black pepper.
8 – Cover the pan and cook the eggs for 7-10 minutes, or to your liking.
Finally garnish the Shakshuka with finely chopped cilantro.
Serving Suggestions-
Serve this Indian Style Shakusha with toasted bread, pita bread, naan or cumin rice.
Expert Tips –
- Saute the onion tills soft and translucent before adding the other ingredients. Well sautéed onions add so much flavor to the dish.
- Do not skip the coconut milk, it adds just right amount of creaminess to the dish.
- Toast the spices in the onion mixture before adding the tomato.
- Let the sauce get little thick before adding the eggs.
- Make a small well in the sauce, before adding the eggs. This helps the eggs stay intact.
- To get the bright red color- use Kashmiri red chili powder
FAQs
Reheat the Shakusha on stove top with a closed lid in low flame.
Top of the egg should be opaque and when you jiggle the pan, the egg should not fall apart.
Yes, canned tomato can be used. You may have to simmer it for longer to get thicker sauce.
More Egg Recipes –
If you tried this Indian Shakshuka, do share your feedback in the comment section below.
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Indian Style Shakshuka
Ingredients
- 4 large eggs
- 1 large onion, finely chopped
- 1 green chili, finely chopped
- 2 tsp chopped ginger
- 2 tsp minced garlic
- 1 small bell pepper, finely chopped any color is ok
- 2 large tomato ,chopped
- ¼ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- ¾ tsp garam masala
- 2 tbsp coconut milk
- ¾ cup water
- 2 tbsp oil
- salt to taste
- crushed black pepper to taste
- big handful of finely chopped cilantro
Instructions
- Heat oil in large saute pan over medium heat. Add the finely chopped onions and cook for 5 minutes till onions turn soft and translucent
- Add the finely chopped green chili, ginger and garlic. Saute for 1-2 minutes.
- Add finely diced bell pepper and cook for 2 minutes.
- Add turmeric powder, red chili powder, coriander powder and garam masala. In low flame cook for a minute to toast the spices.
- Add the tomato and salt and cook till mushy.
- Add the coconut milk and water and simmer for 5 minutes.
- Make small well in the sauce and drop an egg. Repeat with rest of the eggs. Season the eggs with little salt and black pepper.
- Cover the pan and cook the eggs for 7-10 minutes, or to your liking.
- Finally garnish the Shakshuka with finely chopped cilantro.
Bohemian Vegetarian
Wow, that looks so good. I want to make it just for the smells! 💚
sarah
absolutely delicious !!
Madhavi
Thank you!
Sujatha
Nice recipe, will definitely try it