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A vibrant Indian twist on the classic Middle Eastern dish. Eggs are gently poached in a rich, spicy tomato and onion gravy, infused with aromatic Indian spices. Perfect for a hearty brunch or a quick weeknight dinner.
For 4 servings
Sauté Aromatics
Bloom Spices & Cook Gravy
Adjust Consistency & Add Finishing Spices
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A vibrant Indian twist on the classic Middle Eastern dish. Eggs are gently poached in a rich, spicy tomato and onion gravy, infused with aromatic Indian spices. Perfect for a hearty brunch or a quick weeknight dinner.
This fusion recipe takes 30 minutes to prepare and yields 4 servings. At 206.36 calories per serving with 9.14g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Poach the Eggs
Garnish and Serve
Replace the eggs with crumbled firm tofu or a can of drained chickpeas. Add the tofu or chickpeas along with the tomato puree and simmer to absorb the flavors.
For a richer gravy, stir in 2-3 tablespoons of heavy cream, coconut cream, or thick yogurt at the end, just before garnishing. Do not boil after adding dairy.
Sauté diced bell peppers, zucchini, or mushrooms along with the onions to add more vegetables and texture to the dish.
After the eggs are cooked, sprinkle crumbled feta or shredded paneer over the top and cover for a minute to let it soften slightly.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Tomatoes are loaded with lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides natural anti-inflammatory benefits that can help reduce inflammation in the body.
Spices like green chili and cumin contain compounds that can give a slight boost to your metabolism, aiding in calorie burning.
One serving of Masala Shakshuka contains approximately 180-220 calories, excluding any bread or accompaniment. It's a relatively low-calorie yet filling meal.
Yes, it is a very healthy dish. It's packed with protein from the eggs, vitamins and antioxidants from the tomatoes, and benefits from anti-inflammatory spices like turmeric and ginger.
You can prepare the tomato gravy up to 2 days in advance and store it in the refrigerator. When you're ready to eat, simply reheat the gravy in a pan and poach the eggs fresh for the best taste and texture.
It pairs wonderfully with any bread that can be used for dipping, such as crusty sourdough, soft pav, naan, roti, or pita bread. A simple side salad also complements it well.
To keep the yolks intact, make sure the gravy is simmering gently, not boiling rapidly. Create a distinct well for each egg and crack the egg into a small bowl first, then gently slide it into the well from the bowl.
Absolutely. Use 4-5 large, ripe Roma tomatoes. You can either finely chop them or blanch and puree them for a smoother gravy. You may need to cook them a bit longer to break them down.