Masala Shakshuka with Garlic Toast

Instructions

1. 1

   Sauté Aromatics

   • Heat oil in a large skillet or pan over medium heat.
   • Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
   • Add the minced garlic, grated ginger, and slit green chilies. Cook for another 60 seconds until the raw smell disappears and the aromatics are fragrant.
2. 2

   Bloom Spices & Cook Gravy

   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Stir continuously for 30 seconds until the spices are fragrant.
   • Immediately pour in the tomato puree. Add salt and sugar (if using). Mix everything well.
   • Increase the heat to medium and bring the gravy to a simmer. Cook for 8-10 minutes, stirring occasionally, until the gravy thickens and you see oil separating from the sides.
3. 3

   Adjust Consistency & Add Finishing Spices

   • Stir in the crushed kasuri methi. Check the consistency of the gravy.
   • If it's too thick, add up to 1/2 cup of water to achieve a thick, sauce-like consistency that can hold the eggs.
   • Let it simmer for another 2 minutes.
4. 4

   Poach the Eggs

   • Reduce the heat to a gentle simmer. Using the back of a spoon, create four small wells in the gravy.
   • Carefully crack one egg into each well, trying not to break the yolk.
   • Cover the pan with a tight-fitting lid and let the eggs cook for 5-7 minutes for runny yolks, or 8-10 minutes for firmer, jammy yolks.
5. 5

   Garnish and Serve

   • Once the eggs are cooked to your liking, turn off the heat.
   • Sprinkle the garam masala and freshly chopped coriander leaves over the top.
   • Serve immediately with warm naan, roti, or crusty bread to scoop up the sauce.