Shakshuka Recipe- Indian-Spiced Eggs in Creamy Tomato Sauce

Last Updated on 5 months ago by Neha Deshmukh

Shakshuka Recipe: Indian-Spiced Eggs in Creamy Tomato Sauce

Introduction

Okay, let’s be real – brunch is serious business. And I’ve found the perfect dish to elevate your weekend spread: Indian-spiced Shakshuka! I first stumbled upon Shakshuka a few years ago, and immediately fell in love with the concept – eggs poached in a flavorful sauce. But being me, I couldn’t resist giving it a little Indian twist. This version is rich, warming, and packed with aromatic spices. Trust me, it’s a game changer.

Why You’ll Love This Recipe

This isn’t your average eggs-for-breakfast situation. It’s a vibrant, flavorful experience that’s surprisingly easy to make. It’s perfect for a cozy weekend brunch, a quick weeknight dinner, or even a festive gathering. Plus, it’s a fantastic way to sneak in some extra veggies! You’ll love how the creamy tomato base perfectly complements the runny yolks – it’s pure comfort food.

Ingredients

Here’s what you’ll need to create this magic:

• 1 tablespoon ghee
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 inch piece of ginger, grated
• 6 tablespoons tomato paste
• ½ – ¾ cup water (adjust to desired consistency)
• 2 teaspoons Kashmiri red chili powder
• ½ teaspoon ground turmeric
• ½ teaspoon garam masala
• 1 teaspoon kosher salt
• ½ – ¾ cup heavy cream (about 120-180ml)
• 6 eggs
• 1 tablespoon kasoori methi (dried fenugreek leaves)
• Chili flakes, to taste (optional)
• Fresh cilantro, chopped, for garnish
• Hot honey, for drizzling (optional, but highly recommended!)

Ingredient Notes

Let’s talk ingredients – a few tips to make sure everything comes together beautifully:

• Ghee: The Foundation of Flavor Ghee adds a beautiful nutty aroma and richness that you just can’t get with other oils. If you don’t have ghee, you can substitute with butter or vegetable oil, but ghee really elevates the flavor.
• Kashmiri Chili Powder: Color and Mild Heat This is a key ingredient! Kashmiri chili powder gives the dish a gorgeous red color and a mild, fruity heat. It’s different from regular chili powder, so try to find it if you can. You can usually find it at Indian grocery stores or online.
• Kasoori Methi: Aromatic Dried Fenugreek Leaves Don’t skip this! Kasoori methi adds a unique, slightly bitter, and incredibly fragrant flavor. It’s a staple in Indian cooking. If you absolutely can’t find it, you can leave it out, but it really makes a difference.

The Creamy Tomato Base: Balancing Spice and Richness

The base of this Shakshuka is all about balance. We want a rich, flavorful sauce that’s not too spicy. The tomato paste provides a concentrated tomato flavor, while the heavy cream adds a luxurious creaminess. Don’t be afraid to adjust the spices to your liking – a little more turmeric for warmth, or a pinch more chili powder for a kick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee in a large skillet (cast iron is ideal!) over medium heat. Add the diced onion and cook for 5-8 minutes, until golden brown and softened.
2. Add the minced garlic and grated ginger to the skillet and sauté for about 30 seconds, until fragrant. You’ll know it’s ready when you can really smell the aroma.
3. Stir in the tomato paste and water. Mix well to combine, scraping up any browned bits from the bottom of the pan.
4. Add the Kashmiri chili powder, turmeric, garam masala, and salt. Stir everything together and cook for another minute, allowing the spices to bloom.
5. Pour in the heavy cream and simmer for 2 minutes on low heat, stirring occasionally. This is where the sauce really starts to come together.
6. Now for the fun part! Use a spatula to create 6 wells in the sauce. Carefully crack an egg into each well.
7. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. This is crucial – we want those runny yolks!
8. Garnish with kasoori methi, chili flakes (if using), chopped cilantro, and a generous drizzle of hot honey. Serve immediately and enjoy!

Expert Tips

• Low and Slow: Don’t rush the sauce! Simmering it gently allows the flavors to meld together beautifully.
• Runny Yolks are Key: Keep a close eye on the eggs and don’t overcook them. The runny yolks are what make this dish so special.
• Spice it Up (or Down): Feel free to adjust the amount of chili powder to your preference.

Variations

• Vegan Adaptation: Swap the ghee for olive oil and the heavy cream for full-fat coconut milk. You can also use a vegan egg substitute! My friend, Priya, swears by this version.
• Gluten-Free Option: This recipe is naturally gluten-free! Just double-check that your garam masala is certified gluten-free if you’re sensitive.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper or a finely chopped green chili to the sauce.
• Festival Adaptation: A Brunch Option for Special Occasions Add some crumbled paneer or chopped vegetables like bell peppers and spinach to the sauce for a heartier, more festive brunch option.

Serving Suggestions

This Shakshuka is fantastic on its own, but it’s even better with some crusty bread for dipping into that delicious sauce. A side of fresh fruit or a simple salad also complements it nicely.

Storage Instructions

Shakshuka is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed. Note that the eggs may become slightly firmer upon reheating.

FAQs

• What type of pan is best for making Shakshuka? A cast iron skillet is ideal because it retains heat well and distributes it evenly. But any large, oven-safe skillet will work!
• Can I make this recipe ahead of time? You can make the tomato base ahead of time and store it in the refrigerator for up to 2 days. Just add the eggs when you’re ready to serve.
• What is Kashmiri chili powder and where can I find it? It’s a chili powder from the Kashmir region of India, known for its vibrant color and mild heat. You can find it at Indian grocery stores or online.
• Can I use a different type of cream besides heavy cream? You can, but the sauce won’t be as rich and creamy. Half-and-half or single cream will work in a pinch, but adjust the amount as needed.
• How do I prevent the eggs from overcooking? Keep a close eye on them and cook them covered for the minimum amount of time. Remember, we want runny yolks!
• What is Kasoori Methi and can I substitute it? It’s dried fenugreek leaves, adding a unique aroma. If you can’t find it, you can omit it, but it really enhances the flavor. A tiny pinch of dried oregano could be a very distant substitute, but it won’t be the same.