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 red 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 jowar rotis, bhatura or crusty bread to scoop up every bit of the rich tomato sauce.
Masala Shakshuka
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
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
FAQs
What makes this shakshuka “masala” style?
This version uses Indian pantry spices like cumin seeds, crushed coriander seeds and Kashmiri chili instead of paprika and bell peppers. The technique stays similar but the flavor leans warm, earthy and slightly aromatic, closer to Indian tomato curries.
Can I use fresh tomatoes instead of canned?
Yes. Fresh ripe tomatoes give a lighter, slightly tangier base. Canned tomatoes make the sauce thicker and richer, so you may need a splash of water if it reduces too fast.
How do I keep the eggs soft and runny?
Cook covered on low heat and check around 5 minutes. For fully set yolks, cook a little longer. Avoid high heat or the eggs will toughen quickly.
Can I make the sauce ahead?
The tomato base can be cooked in advance and stored in the fridge for 2 to 3 days. Reheat until simmering, then crack the eggs in and cook fresh.
What can I serve with masala shakshuka?
It goes well with jowar rotis, bhatura, parathas or toasted bread. For a lighter meal, serve with plain rice or millet.
How do I make it spicier?
Use regular chili powder or add a green chili along with the onions. Kashmiri chili gives more color than heat.
Can I add vegetables or protein?
Yes. Spinach, bell pepper, mushrooms or cooked chickpeas work well. Add them after the onions and cook until tender before adding tomatoes.
Is this dish suitable for meal prep?
The sauce is. Eggs are best cooked fresh, otherwise the yolks will firm up when reheated.
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