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Indian Masala Shakshuka

Indian Masala Shakshuka is a bold, flavorful twist on the classic shakshuka. Poached eggs are gently cooked in a rich, spiced tomato sauce infused with cumin, turmeric, garam masala, and chili. It’s a quick, one-pan dish perfect for breakfast, brunch, or dinner. Serve it hot with naan, roti, or crusty bread for a satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, dinner, lunch
Cuisine: Indian fusion
Calories: 250
Ingredients Method

Ingredients
  

Ingredients
  • 2 tablespoons oil or ghee
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • 1 green chili chopped (optional)
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder adjust to taste
  • 1½ teaspoons garam masala
  • 4 medium tomatoes chopped (or 1 can crushed tomatoes)
  • Salt to taste
  • 4 large eggs
  • Fresh cilantro chopped (for garnish)
Optional Additions:
  • ½ cup paneer cubes or spinach
  • Extra chili flakes for more heat

Method
 

  1. Heat oil or ghee in a large non-stick or cast iron pan over medium heat.
  2. Toss in the cumin seeds and let them pop for a few seconds.
  3. Add onion, garlic, ginger, and green chili. Sauté until onions turn golden.
  4. Stir in turmeric, chili powder, and garam masala. Cook for 30 seconds, stirring often.
  5. Add chopped tomatoes. Cook on low heat until the sauce thickens (about 8–10 minutes). Add salt to taste.
  6. Make 4 small wells in the sauce. Crack an egg into each well.
  7. Place a lid on the pan and cook for 5–7 minutes, until the egg whites are firm and the yolks remain slightly runny.
  8. Garnish with fresh cilantro. Serve warm alongside naan, roti, or crusty bread.