Masala Shakshuka is a flavorful twist on the classic Middle Eastern dish, adapted with Indian spices you probably already have in your kitchen. Instead of the usual paprika and peppers, my version uses cumin, coriander and Kashmiri chili to build a warm, earthy base for gently poached eggs.

It’s the kind of recipe that comes together quickly but feels special enough for a weekend brunch. Serve it straight from the pan with warm rotis or crusty bread to scoop up every bit of the rich tomato sauce.

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Masala Shakshuka

Spiced Indian-style shakshuka with cumin, coriander and Kashmiri chili, simmered in a rich tomato sauce and topped with gently poached eggs. Perfect for brunch or a quick dinner.

Prep Time10

Cook Time25

Course: Main Course

Calories: 399kcal

Ingredients

1 tablespoon oil or ghee
1 small onion sliced
2 garlic cloves minced
1 teaspoon cumin seeds
1 teaspoon coriander seeds lightly crushed
½ teaspoon Kashmiri red chili powder or to taste
½ teaspoon turmeric optional
1 can 400 g diced tomatoes or 4 ripe tomatoes, chopped
Salt to taste
3-4 eggs
Handful of fresh coriander leaves chopped

US Customary - Metric

Instructions

Heat the oil in a pan over medium heat. Add cumin seeds and crushed coriander seeds. Let them sizzle for a few seconds until aromatic.
Add the sliced onions and cook until soft and translucent.
Stir in the minced garlic and sauté for another minute.
Add the Kashmiri red chili powder and turmeric. Mix briefly.
Pour in the tomatoes and season with salt. Stir well.
Let the sauce simmer uncovered for 10–12 minutes, stirring occasionally, until it thickens.
Make small wells in the sauce and gently crack the eggs into each one.
Cover the pan and cook for 5–8 minutes, depending on how runny you like the yolks.
Sprinkle with fresh coriander leaves. Serve hot with bread, roti, or rice.

Notes

Tomatoes: Fresh ripe tomatoes will give a lighter flavor, while canned ones make the sauce a bit richer and thicker.
Eggs: For runny yolks, cook closer to 5 minutes. For fully set yolks, leave them covered a few minutes longer.
Spice level: Kashmiri chili powder adds mild heat and a bright red color. If you prefer spicier, use regular chili powder instead.
Make ahead: The sauce can be prepared in advance and reheated before adding the eggs.

Recipe Twist Ideas

Cheesy topping: Sprinkle grated paneer or feta over the eggs just before covering the pan.
Greens: Stir in a handful of baby spinach or chopped methi leaves before adding the eggs.
Beans: For extra protein, add cooked chickpeas or kidney beans to the tomato base.
Herbs: Swap fresh coriander with fresh mint or chopped spring onions for a different flavor.
Toasted spices: Try adding a pinch of garam masala or crushed fennel seeds along with the chili powder for extra depth.

Nutrition