Indian Style Shakshuka is a delicious twist to the traditional shakshuka recipe. Little pockets of eggs served in a spicy Indian-style sauce are perfect for Sunday breakfast.
If you’ve never tried or heard of this egg dish, I highly urge you to try the shakshuka recipe.
The whole premise of the shakshuka recipe is centered around the combination of tomatoes and eggs, which are a perfect blend – the tanginess and juiciness of the tomatoes and the soft creaminess of the eggs are a match unlike any other.
This dish’s simplicity is also its biggest selling point – fresh flavors, good protein, and super easy to make.
Origin of Shakshuka
Shakshuka originated in Africa but later got recognition in Middle Eastern Cuisine. Today, Shakshuka is credited as an Israeli dish.
Many variations of the shakshuka recipes are popular in Middle Eastern and Mediterranean Cuisine.
However, the flavors and cooking process of the dish are very similar to Indian curries. The shakshuka recipe is easily adaptable to suit the local palettes.
My Indian Style Shakshuka
This Indian-style shakshuka recipe is very similar to that of curry masala.
Frying onion and tomatoes, adding Indian spices, the touch of coriander, and green chili will remind me of making an Indian curry.
The tomato sauce is spiced with a hint of Indian spices and has small pockets of perfectly runny eggs.
Other versions of the shakshuka recipe recommend adding more vegetables, red bell peppers, minced meat, lean protein like chicken, chickpeas, or even soft cheese such as feta to the dish.
Shakshuka can either be baked or cooked on a stovetop. This one is a very easy stovetop shakshuka recipe.
But you need a cast-iron skillet or a heavy-duty non-stick pan for making shakshuka.
How To Make
The Sauce: Just sauté some onions and tomato in oil. You need both chopped and pureed tomato. Season with salt, turmeric, cumin powder, and red chili powder. This mix must cook until the tomatoes are almost reduced to a rich, saucy blend.
The Eggs: The USP of this Indian Style breakfast comes – from the egg pockets. Carefully make little pockets or wells in the tomato gravy and crack eggs into it, taking good care not to break the yolk.
Then cover the dish with a lid and let the eggs cook in steam (while the stovetop flame is on low).
Once the whites of the eggs are set, your shakshuka is ready to be dished out.
Traditionally, shakshuka is served with warm pita bread and freshly churned hummus.
Shakshuka is best enjoyed straight from the pan while dipping the toasted bread slices to absorb the sauce’s flavor.
My Tried & True Tips
Use the ripe tomatoes to make the sauce. You can use canned tomatoes as well.
The shakshuka recipe requires tomato puree in addition to diced tomatoes to give the dish its rich, saucy consistency. Use the canned tomato puree or just blitz 1 – 2 tomatoes in the blender.
Adding a tiny bit of sugar (about half a teaspoon) to the recipe removes the tomatoes’ excess tanginess and balances out the flavors. The original recipe, however, doesn’t use sugar.
This dish uses sweet-tasting cooking oil like olive oil to get a more authentic, nutty flavor.
Adjust the quantity of spices according to your taste or how much spicy you like to make shakshuka.
Once eggs are added, do not bake or cook the shakshuka for too long else, egg yolk will solidify.
More Breakfast Recipes
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Indian Style Shakshuka Recipe
- cast iron skillet
- 1 Cup finely chopped onion
- ½ Cup finely chopped tomato
- ½ Cup tomato puree
- 1 teaspoon ginger & garlic paste
- ½ teaspoon red chilli powder
- ½ teaspoon cumin powder (jeera powder)
- Salt to taste
- ½ teaspoon sugar
- 4 eggs
- 4 tablespoon olive oil
- 2 tablespoon chopped coriander
- Add chopped onion. Fry till they start caramelizing and turn light golden in color.
- Add the chopped tomato, ginger – garlic paste, salt, and spices. Fry for the next 5 minutes or till the oil starts separating from the masala.
- Add the tomatoes, tomato puree, stir to combine, and simmer for a minute. Taste and adjust the seasoning to your liking.
- Using a spoon, make indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
- Reduce the heat, cover the skillet with a lid, and cook on low heat until the egg whites are set. This does not take more than 5 minutes. You can bake it as well.
- Uncover, and add the fresh coriander leaves for garnish.
- Serve Indian style shakshuka with the toasted bread slices.
- Use the ripe tomatoes for making the sauce. You can use canned tomatoes as well.
- Adding a tiny bit of sugar (about half a teaspoon) to the recipe takes away the excess tanginess of the tomatoes and balances out the flavors.
- Adjust the quantity of spices according to your taste or how much spicy you like to make shakshuka.
- Once eggs are added, do not bake or cook the shakshuka for too long else egg yolk will solidify.
- Other versions of the shakshuka recipe recommend adding more vegetables, red bell peppers, minced meat, or lean protein like chicken, chickpeas, or even soft cheese such as feta to the dish.
- Shakshuka can either be baked or cooked on a stovetop. But you need a cast-iron skillet or a heavy-duty non-stick pan for making shakshuka.
- Shakshuka is not a freezer-friendly dish. It is best enjoyed fresh and warm.