Quick and easy one pan breakfast, lunch or dinner!
Hello and welcome to my Indian version of the North African and Middle Eastern Shakshuka. According to what I understand, Shakshuka means “all mixed up”. Is it a surprise then that I wanted to mix in my Indian herbs, spices and flavors to suit the Indian palate too?
Eggs are used in unique ways in the Indian cuisine from appetizers to main dishes to rice such as The Eggceptional Egg Pullav.
The Indian style omelet and the egg bhurji are popular in India for a quick meal. I was never a fan of the egg bhurji until the avocado came to my rescue in Eggs in Avocado Baskets.
The Shakshuka has been on my radar for quite some time as I love poached and sunny side up eggs and combining that with the deep flavored masala gives me the joy and taste of masala eggs in just a few minutes. Speaking of depth of flavor, that is also my reason for using tomato paste in this recipe.
You gotta taste this Masala Shakshuka folks! I am already thinking of a few more versions 🙂
So get your pan ready and get ready to dig in as this is a quick and easy meal! Not to mention protein rich and affordable too.
- 2 teaspoons olive oil. I used extra virgin olive oil
- 1 small red onion, diced
- 2 cloves of garlic, sliced or chopped
- 1 small green pepper/ capsicum. I used yellow pepper
- ½ teaspoon coriander seed powder
- ½ teaspoon cumin seed powder
- ½ teaspoon garam masala. I used MTR garam masala with no red chili powder.
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder or to taste
- 1 medium sized tomato, diced
- 2 tablespoons tomato paste. I used Kirkland organic tomato paste.
- ¾ teaspoon brown sugar
- ½ cup water (3/4 cup water if you like Shakshuka with more ‘gravy’)
- salt to taste
- 2 medium eggs
- Handful of cilantro leaves chopped
- ¼ cup feta cheese, crumbled. I used Athenos brand.
To make the Masala Shakshuka-
- Heat the oil in a pan,over medium heat. Add onion, garlic and pepper and stir fry until the edges start to caramelize, about 2 minutes.
- Lower the heat, add the coriander seed and cumin seed powders, the garam masala and the turmeric and chili powders. Stir fry for a few seconds until they are fragrant, taking care not to burn them.
- Add the tomato, tomato paste and the brown sugar and stir to wake up the flavors, 1 minute or so.
- Add the brown sugar, water and salt. Stir and let the mixture cook on low for 2 to 3 minutes or until the tomato softens and flavors assimilate.
- Make 2 wells in the pan. Break an egg into each one, cover the pan and let cook until the eggs are poached, about 2 minutes.
- Uncover and take the pan off the heat. Sprinkle with the cilantro leaves and feta cheese and serve right out of the pan ,with bread or pita.
Have a fabulous weekend!