Spicy Shakshuka Recipe with Indian-Inspired Spices
Shakshuka is a traditional North African and Middle Eastern dish featuring poached eggs in a spicy tomato sauce. This version brings a flavorful twist by incorporating garam masala, cumin seeds, black mustard seeds, and small chilies, creating a fusion of classic shakshuka and bold Indian spices. This dish is hearty, spicy, and flavorful, perfect for breakfast, brunch, or dinner.
Why You’ll Love This Recipe
- Bold Flavors: Combines the earthy spices of cumin and mustard with the heat of small chilies.
- One-Pan Wonder: A complete meal cooked in a single skillet.
- Customizable Heat: Adjust the spice level by using more or fewer chilies.
- Vegetarian-Friendly: Packed with protein from eggs and a nutrient-rich tomato base.
Pro Tips for Perfect Shakshuka
- Control the Heat: Adjust the number of chilies based on your spice tolerance. Remove the seeds for less heat.
- Don’t Skip the Lid: Covering the skillet ensures the eggs cook evenly.
- Use Fresh Tomatoes: In season, fresh tomatoes can be used instead of canned. Blanch and peel them for a smoother sauce.
- Add Protein or Veggies: Include chickpeas, spinach, or cooked lentils for extra nutrition.
- Make It Vegan: Replace eggs with tofu cubes or chickpeas for a plant-based version.
Serving Suggestions
- Bread: Serve with crusty bread, pita, or buttered naan.
- Salad: Pair with a fresh cucumber or arugula salad for a light meal.
- Yogurt: Add a dollop of plain yogurt for a cooling contrast to the spices.
Storing and Reheating
Storage:
- Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Reheat gently in a skillet over low heat, adding a splash of water if the sauce thickens.
Freezing:
- Freeze the sauce (without eggs) in a freezer-safe container for up to 2 months. Thaw overnight and add freshly poached eggs when reheating.
FAQs About Spicy Shakshuka
1. Can I make it less spicy?
Yes, omit the chilies or use milder varieties like Kashmiri chilies for flavor without the heat.
2. Can I use whole eggs and egg whites?
Absolutely! Use a mix of whole eggs and egg whites to lighten the dish while keeping the richness.
3. Can I add cheese directly to the sauce?
Yes, stir in crumbled feta or paneer during the last few minutes of cooking for extra creaminess.
4. What’s the best skillet to use?
A cast iron or non-stick skillet works best for even cooking and easy cleanup.
5. Is shakshuka a breakfast-only dish?
Shakshuka is so much more than just a breakfast dish! This delightful meal is perfect for a hearty brunch, a satisfying lunch, or a cozy dinner. You can enjoy it any time of day!
Why This Recipe Works
Combining Indian spices like garam masala, cumin, and mustard seeds adds depth and warmth to the classic shakshuka. The rich tomato base pairs beautifully with the soft, runny eggs, creating a comforting and bold dish. It’s a one-pan wonder that’s easy to make and endlessly versatile.
Conclusion
Spicy Shakshuka with Indian Spices is a unique and flavorful twist on a beloved classic. Whether hosting a brunch or looking for a quick, satisfying dinner, this dish delivers on all fronts. Serve it with warm bread, garnish it with fresh herbs, and enjoy a meal that is as comforting as exciting.
Easy Spicy Shakshuka Recipe
Ingredients
- 2 tbsp olive oil
- 1 - medium red onion, finely chopped
- 3 cloves garlic, minced
- 2-3 cups fresh diced tomatoes
- 2 small chilies, dried or fresh (adjust to taste)
- ½ tsp garam masala
- ½ tsp cumin seeds
- ¼ tsp black mustard seeds(option)
- salt to taste
- 4-6 large eggs
- fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large, deep skillet or frying pan over medium heat.
- Add the chopped onion. Sauté until the onions are softened, about 5 minutes.
- Add minced garlic, cumin seed, garam masala, black mustard seeds, and chili. Cook for 1-2 minutes, stirring constantly to release the flavors.
- Add diced tomatoes and season with salt and black pepper to taste. Bring the mixture to a simmer and cook for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Use a spoon to create small wells in the sauce, and carefully crack the eggs into these wells. Space them evenly across the pan.
- Cover the skillet and let the eggs cook in the simmering sauce for about 5-7 minutes or until the egg whites are set but the yolks are still runny. If you prefer a firmer yolk, cook for a longer time.
- Remove the skillet from heat once the eggs are cooked to your liking. Sprinkle chopped fresh parsley or cilantro over the top for garnish.
- Serve the shakshuka directly from the skillet with warm crusty bread or pita on the side for dipping.
Enjoy your homemade shakshuka! Feel free to customize the recipe by adding ingredients like feta cheese, olives, or other herbs according to your taste preferences.
