Masala Shakshuka
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat oil in a large skillet or pan over medium heat.
- c.Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- d.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
Step 2
- a.Bloom Spices & Cook Gravy
- b.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.
- c.Immediately pour in the tomato puree. Add salt and sugar (if using). Mix everything well.
- d.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
Step 3
- a.Adjust Consistency & Add Finishing Spices
- b.Stir in the crushed kasuri methi. Check the consistency of the gravy.
- c.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.
- d.Let it simmer for another 2 minutes.
- 4
Step 4
- a.Poach the Eggs
- b.Reduce the heat to a gentle simmer. Using the back of a spoon, create four small wells in the gravy.
- c.Carefully crack one egg into each well, trying not to break the yolk.
- d.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
Step 5
- a.Garnish and Serve
- b.Once the eggs are cooked to your liking, turn off the heat.
- c.Sprinkle the garam masala and freshly chopped coriander leaves over the top.
- d.Serve immediately with warm naan, roti, or crusty bread to scoop up the sauce.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For perfectly poached eggs, ensure the gravy is at a gentle simmer, not a rolling boil, when you add them.
- 2Use a non-stick skillet with a clear, tight-fitting lid to easily monitor the eggs as they cook.
- 3The beauty of shakshuka is the runny yolk. Aim to cook the egg whites fully while keeping the yolks liquid.
- 4Toasting the powdered spices for 30 seconds on low heat is crucial for releasing their full aroma and flavor.
- 5If your tomatoes are very acidic, don't skip the sugar; it helps balance the flavors beautifully.
Adapt it for your goals.
Vegan Delight
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.
Creamy & RichCreamy & Rich
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.
Vegetable LoadedVegetable Loaded
Sauté diced bell peppers, zucchini, or mushrooms along with the onions to add more vegetables and texture to the dish.
Cheesy IndulgenceCheesy Indulgence
After the eggs are cooked, sprinkle crumbled feta or shredded paneer over the top and cover for a minute to let it soften slightly.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Antioxidants
Tomatoes are loaded with lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
Anti-inflammatory Properties
The use of spices like turmeric (containing curcumin), ginger, and garlic provides natural anti-inflammatory benefits that can help reduce inflammation in the body.
Boosts Metabolism
Spices like green chili and cumin contain compounds that can give a slight boost to your metabolism, aiding in calorie burning.
Frequently asked questions
One serving of Masala Shakshuka contains approximately 180-220 calories, excluding any bread or accompaniment. It's a relatively low-calorie yet filling meal.