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