Indian Style Shakshuka Recipe

5 from 10 votes

Indian Style Shakshuka is a delicious twist to the traditional shakshuka recipe. Learn how to make shakshuka on a stovetop.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: Indian

Servings:

Calories: 309kcal

Heat olive oil in a cast iron skillet or a heavy duty non-stick pan.
Add chopped onion. Fry till they start caramelizing.
Add the chopped bell pepper, garlic paste, tomato paste, grated tomato, salt, and spices. Fry for the next 5 minutes or till the oil starts separating from the masala.
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.