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Indian style Shakshuka served in a steel saute pan garnished with cilantro
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5 from 1 vote

Indian Style Shakshuka

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.
Prep Time10 mins
Cook Time25 mins
Course: Breakfast, brunch, Dinner
Cuisine: Indian, Mediterranean
Servings: 4
Author: Madhavi


  • 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


  • 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.