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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 minutes
Cook Time25 minutes
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

Calories: 399kcal | Carbohydrates: 17g | Protein: 19g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 529mg | Sodium: 214mg | Potassium: 473mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1037IU | Vitamin C: 11mg | Calcium: 148mg | Iron: 5mg