Indian Style Shakshuka Recipe is a delicious twist to the traditional shakshuka. Little pockets of eggs served on a thick tomato and onion Indian style sauce are the perfect, gluten-free, wholesome breakfast. It is spicy, tangy, and saucy – the best of all breakfast flavors in one plate. Serve shakshuka straight from the pan or dig in with the chunks of soft bread.
If you’ve never tried or heard of this Israeli breakfast dish, I highly urge you to try this shakshuka recipe.
The whole premise of 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.
The simplicity of this dish also is its biggest selling point – fresh flavors, good protein, and super easy to make.
What Country is Shakshuka From?
Shakshuka originated in Africa but later got recognition in Middle Eastern Cuisine. Today, Shakshuka is credited as an Israeli dish.
There are many variations of shakshuka recipe prepared in Middle Eastern and Mediterranean Cuisine.
However, the flavors and cooking process of the dish is very similar to Indian curries as well.
The shakshuka recipe is easily adaptable to suit the local palettes.
My Indian Style Shakshuka Recipe…
This Indian style shakshuka recipe is very similar to that of curry masala.
The frying of onion and tomatoes, adding Indian spices, the touch of coriander, and green chili, will definitely remind 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, 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. 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.
Step-By-Step Indian Style Shakshuka
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 needs to cook until the tomatoes are almost reduced to a rich, saucy blend.
The Eggs: Then comes the USP of this Indian Style breakfast – 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 flavor of the sauce.
Tips To Make Perfect Shakshuka:
Use the ripe tomatoes for making 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 takes away the excess tanginess of the tomatoes and balances out the flavors. The original recipe, however, doesn’t use sugar.
Use a sweet-tasting cooking oil like olive oil for this dish 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 Indian Breakfast Recipes For You:
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Indian Style Shakshuka Recipe
- cast iron skillet
- 1 Cup finely chopped onion
- 1/2 Cup finely chopped tomato
- 1/2 Cup tomato puree
- 1 teaspoon ginger & garlic paste
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon cumin powder (jeera powder)
- Salt to taste
- 1/2 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.