Indian Style Shakshuka - Rich Tomato Curry with Sunny Side Up Eggs - Easy Breakfast Recipe
Ingredients
- Coconut Oil - 2 Tbsp
- Olive Oil - 1 Tbsp
- Onion - 1 med. (diced)
- Ginger Garlic Paste – 1 tsp
- Tomato Puree - 1 cup (8oz canned)
- Red Bell Pepper - 1 med. (chopped)
- Kashmiri Chili Powder – 1 tsp
- Paprika - 1 tsp
- Turmeric Powder – ¼ tsp
- Cumin Powder – ½ tsp
- Salt – 1 tsp
- Eggs – 6 qty
- Kasoori Methi - 1 tsp
- Black Pepper – 1/2 tsp
- Red Chili Flakes – ½ tsp
- Cilantro – 2 Tbsp (chopped)
- Hot Honey – 1 Tbsp
If you’re looking for an easy breakfast for brunch recipe, this Indian Style Shakshuka will definitely impress. Combining the soul of a classic shakshouka with the heart of Indian home cooking, it features eggs nestled in a rich, buttery makhani-style tomato curry. Topped with a drizzle of hot honey and served with crusty bread or warm naan, it's ideal for a festive breakfast or brunch recipe. This dish brings the boldness of Indian spices to the soft, savory goodness of eggs, making it a must-have for anyone who loves Indian fusion meals.
A perfect Easter recipe idea that's bursting with flavor from spiced tomato sauce, caramelized onions, and perfectly cooked sunny side up eggs. It’s a delightful Indian fusion take on the classic North African and Mediterranean shakshuka. This vegetarian breakfast recipe is quick and easy to make in under an hour!
Watch our recipe video for step by step instructions on how to make Shakshuka. We’ve included demonstrations and pro tips to help you out in the kitchen! For our shakshuka calories and nutrition information, see the recipe card below.
Instructions
How to Make Indian Style Shakshuka:
1) Heat 1 Tbsp olive oil in a skillet over medium heat.
2) Add 1 medium onion (diced) and cook for 5 - 8 minutes until translucent and lightly browned.
PRO TIP: Covering the pan will help steam the onions and speed up the cooking process!
3) Add 1 tsp ginger garlic paste and cook for 30 seconds until aromatic.
4) Next, add 1 medium chopped red bell pepper and cook for 5-7 minutes.
5) Stir in 1 cup of canned tomato puree and mix well to combine.
6) Add 1 tsp Kashmiri red chili powder, 1 tsp paprika powder, 1/4 tsp turmeric, 1/2 tsp cumin powder, and 1 tsp salt. Mix until well combined.
7) Cook on medium heat for 10-15 minutes until the sauce starts to simmer.
8) Reduce the heat to low and continue simmering for 2 minutes.
9) Make 6 wells evenly spaced in the sauce using a spatula for the eggs to sit.
PRO TIP: Crack your eggs into a small bowl before placing them in the skillet to get a more even shape.
10) Place an egg into each well in the sauce.
11) Cover the skillet and allow the eggs to simmer in the sauce for 5 to 8 minutes until the whites are cooked and opaque but the yolks are still runny.
PRO TIP: If you prefer the eggs well done, simmer for longer!
12) Remove the skillet from the heat and garnish with Kasoori methi, red chili flakes, cilantro, and hot honey.
Enjoy!
If you’re looking for an easy breakfast for brunch recipe, this Indian Style Shakshuka will definitely impress. Combining the soul of a classic shakshouka with the heart of Indian home cooking, it features eggs nestled in a rich, buttery makhani-style tomato curry. Topped with a drizzle of hot honey and served with crusty bread or warm naan, it's ideal for a festive breakfast or brunch recipe. This dish brings the boldness of Indian spices to the soft, savory goodness of eggs, making it a must-have for anyone who loves Indian fusion meals.
A perfect Easter recipe idea that's bursting with flavor from spiced tomato sauce, caramelized onions, and perfectly cooked sunny side up eggs. It’s a delightful Indian fusion take on the classic North African and Mediterranean shakshuka. This vegetarian breakfast recipe is quick and easy to make in under an hour!
Watch our recipe video for step by step instructions on how to make Shakshuka. We’ve included demonstrations and pro tips to help you out in the kitchen! For our shakshuka calories and nutrition information, see the recipe card below.
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