This spicy masala Shakshuka is an Indian take on Middle Eastern dish. With capsicum, coriander and chillies, these poached eggs in tomato sauce make the ultimate spicy breakfast!
An Indian version of Shakshuka has probably existed forever. We just don't have a definite name for it. My mum made this for Sunday breakfast where she'll throw in onion, tomato and spices to make a delicious gravy and then throw in some eggs till they were poached with the yolk still running. We ate with our hands and dipped bread into the yolk and gravy. Seriously amazing, especially when its cold outside.
This is a family style breakfast recipe but it can be easily downsized to feed one or two. The way I've made this is completely freestyle where I've also added mushrooms because A) we love them and B) eggs and mushroom is a fantastic combination!
Egg shakshuka is traditionally a Middle Eastern and North African dish that uses onions, red bell peppers and tomatoes as a base. Everything is simmered together with spices and then eggs are poached till the whites are set and the yolks are slightly runny.
The best part about this breakfast is how this Shakshuka recipe can be customized so easily.
Customize your Shakshuka
Start with a base of onions, ginger, garlic and tomatoes. Cook them with a few spices till everything becomes slightly pasty and more like a gravy. Then throw in your favourite vegetables. I've added capsicum or green bell peppers here because I love the flavour and they make this Masala Shakshuka taste a little like pav bhaji. But you can throw in mushrooms (which I've also added), zucchini, red and yellow bell peppers, potatoes, sweet potatoes, pumpkin or butternut squash and even make a green shakshuka with spinach and herbs. This is truly a versatile dish!
Shakshuka for one or two
This recipe serves four, but you can easily downsize this. If you are single or two people and want a delicious, hearty breakfast, try cutting this recipe in half, using a smaller pan and making your own downsized shakshuka. It'll set you up for the whole day!
Poaching eggs till just right
I'll admit this is probably the hardest part of making shakshuka. How to tell if your eggs are poached correctly. In my experience, 4-5 minutes is all it takes to set the whites and keep the yolks runny. But this may vary slightly based on the size of your dish, your pan and even how large your eggs are. Start with a 4 minute timer, and then check every few seconds till you have eggs just the way you might like them. There is no rule to say the yolks should be runny. They can be set all the way too if you like your shakshuka that way.
Try this spicy masala shakshuka for breakfast, and believe me this will become a regular! Soon, you'll make it your own.
Watch how to make Spicy Masala Shakshuka Recipe Video
Spicy Masala Shakshuka
- 3 Tablespoons Oil
- ½ Teaspoon Ajwain
- 1 Tablespoon Ginger Garlic Paste
- 1 Cup chopped Onions
- 2 Cups Tomato chopped
- 1 Green Chilli chopped
- 1 Tablespoon Coriander Powder
- 2 Teaspoons Chilli Powder
- ¼ Teaspoon Turmeric Powder
- 1 Teaspoon Salt
- ½ Cup Bell Pepper chopped
- 1 Cup Mushroom sliced
- ¾ Cup Water
- 2 Teaspoons Cream
- 6-8 Eggs
- 2 Tablespoons chopped Coriander
- Heat oil in a 12 inch heavy bottomed frying pan. Once hot, add ajwain and saute for 30 seconds or till it splutters. Next add the ginger garlic paste and onion. Saute till the onions are translucent.
- Add tomato, green chillies, coriander powder, chilli powder, turmeric powder and salt and mix. Saute for 2-3 minutes or until the tomatoes have softened. Add ¼ - ½ cup water in stages and cook for a few more minutes till the tomatoes are cooked and pasty. Add bell peppers and saute for 2 minutes. Add mushrooms and saute for another minute or two. Add the remaining water and mix well. Simmer for 3-4 minutes.
- Use a small vessel or the back of a ladle to create small nests or pockets in the gravy. Break the eggs, one at a time, directly into the pan and drizzle the cream all around the pan. Cover and cook for 3-5 minutes till the whites are set and the yolk is still runny. Turn off the heat, garnish with chopped coriander and serve hot with toasted bread!
- For best results, use a cast iron skillet to make this dish. This gives the dish a unique flavour.
- Leftovers will keep for 1 to 2 days if stored properly in the fridge in air-tight containers. Warm up over medium heat, or microwave f0r 45-60 seconds.
- You can add ground meat like chicken, lamb or beef in this recipe. Cook it along with the tomatoes.
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