Shakshuka Recipe – Easy Indian-Spiced Eggs in Tomato Sauce

Last Updated on 2 months by Neha Deshmukh

Shakshuka Recipe – Easy Indian-Spiced Eggs in Tomato Sauce

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful, and satisfying meal. And let me tell you, this Indian-spiced Shakshuka is it. I first stumbled upon Shakshuka a few years ago and instantly fell in love. But, being the Indian food lover I am, I knew it needed a little desi twist! This version combines the comforting warmth of Indian spices with the classic North African dish, and it’s become a regular in my kitchen.

Why You’ll Love This Recipe

This Shakshuka is seriously a weeknight winner. It’s ready in under 30 minutes, requires minimal ingredients, and is incredibly versatile. Plus, the Indian spices add a depth of flavour that’s just… chef’s kiss. It’s perfect for a lazy breakfast, a light lunch, or even a cozy dinner. Honestly, it’s good any time of day!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 small onion, minced
• ¼ tsp paprika powder
• ¼ tsp cumin powder
• 200 gm strained tomato (about ¾ cup)
• Salt and pepper to taste
• A pinch of sugar
• 3-4 eggs
• Dried parsley for sprinkling

Ingredient Notes

Let’s talk ingredients for a sec, because little things can make a big difference!

• Olive Oil Varieties: I usually use extra virgin olive oil for the best flavour, but any good quality olive oil will work.
• The Importance of Strained Tomatoes: Strained tomatoes (passata) give you a lovely smooth base. They’re less acidic than diced tomatoes and create a richer sauce. If you only have diced tomatoes, you can blend them until smooth!
• Spice Blend – Paprika & Cumin: This is where the Indian magic happens! Paprika adds a beautiful colour and mild sweetness, while cumin brings that warm, earthy flavour we all love.
• Regional Variations in Spice Use: Feel free to experiment! A tiny pinch of turmeric or a dash of garam masala would also be lovely additions.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a saucepan (I like to use a cast iron skillet if I have one!) over medium heat.
2. Add the minced garlic and sauté until fragrant – about 30 seconds. You don’t want it to brown, just release its lovely aroma.
3. Toss in the minced onion and cook until softened, around 3-5 minutes.
4. Now, sprinkle in the paprika and cumin powders. Cook for another minute, stirring constantly, until they become fragrant. This blooms the spices and really wakes up their flavour.
5. Pour in the strained tomato, add salt, pepper, and a pinch of sugar. The sugar balances the acidity of the tomatoes.
6. Let the sauce simmer gently for 5-7 minutes, stirring occasionally. This allows the flavours to meld together beautifully.
7. Using a spoon, create little wells in the sauce. Gently crack an egg into each well.
8. Cover the saucepan and cook until the eggs are set to your liking – usually 5-7 minutes for runny yolks, longer if you prefer them firm.
9. Sprinkle with dried parsley and serve immediately!

Expert Tips

A few little things I’ve learned along the way:

• Don’t overcrowd the pan! If you’re making a larger batch, work in stages.
• For a richer flavour, add a dollop of yogurt or cream to the sauce before adding the eggs.
• If the sauce gets too thick, add a splash of water.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Shakshuka: Skip the eggs and add some chickpeas or white beans for protein.
• Gluten-Free Shakshuka: This recipe is naturally gluten-free! Just make sure your bread accompaniment is also gluten-free.
• Spice Level Adjustment – Mild to Spicy: Add a pinch of chilli powder or a finely chopped green chilli to the sauce for a kick. My friend, Priya, loves adding a whole chopped Serrano pepper!
• Festival Adaptation – Navratri-Friendly Version: During Navratri, you can easily adapt this by skipping the onion and garlic and using sendha namak (rock salt) instead of regular salt.

Serving Suggestions

Shakshuka is best served hot, straight from the pan! It’s amazing with:

• Crusty bread for dipping into the sauce and runny yolks.
• A side of fresh salad.
• A sprinkle of feta cheese (if you’re not vegan!).

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. The eggs might lose some of their texture, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

• What is Shakshuka and where does it originate? Shakshuka is a North African and Middle Eastern dish of eggs poached in a spicy tomato sauce. It’s believed to have originated in Tunisia!
• Can I make Shakshuka ahead of time? You can make the tomato sauce ahead of time and store it in the refrigerator for up to 3 days. Just add the eggs when you’re ready to serve.
• What is the best type of pan to use for Shakshuka? A cast iron skillet is ideal because it retains heat well and gives the dish a lovely rustic feel. But any oven-safe saucepan will work.
• Can I use fresh tomatoes instead of strained tomatoes? Yes, absolutely! You’ll need about 400gm of fresh tomatoes, peeled and blended until smooth.
• How can I adjust the consistency of the sauce? If the sauce is too thick, add a splash of water. If it’s too thin, simmer it for a few more minutes to reduce it.

Enjoy! I really hope you give this Indian-spiced Shakshuka a try. Let me know what you think in the comments below!