If you’re looking for a recipe that’s as simple as it is satisfying, look no further than this Masala Shakshuka. A vibrant twist on the traditional Middle Eastern dish, this recipe brings together the comforting flavors of shakshuka with the bold kick of Indian spices. It’s the ultimate crowd-pleaser for brunch or the perfect meal prep option to spice up your week.
Why You’ll Love It
This Masala Shakshuka is a one-pan wonder loaded with a rich tomato base, perfectly poached eggs, and a medley of aromatic Indian spices like cumin, coriander, and garam masala. These spices take the flavor profile to the next level, giving the dish a warm, slightly smoky heat without being overwhelming.
It’s the kind of dish that feels fancy but comes together with minimal effort, making it ideal whether you’re hosting a weekend brunch or cooking for yourself. Pair it with some toasted sourdough bread for the ultimate dipping experience, and you’ve got yourself a meal that’s indulgent yet wholesome.
A Meal Prep Hero
Got a busy week ahead? Masala Shakshuka has your back! Simply make a batch of the tomato masala sauce, refrigerate it, and reheat it with freshly poached eggs whenever you’re ready. It’s as easy as that, and it tastes just as good (if not better) the next day!
Masala Shakshuka
Ingredients
- 1/2 white onion finely chopped
- 1 green pepper finely chopped
- 1 cup tomatoes finely chopped
- 1 cup strained tomatoes (Pomi recommended)
- 4 garlic cloves minced
- 1 tbsp olive oil
- 1/4 tsp madras curry powder
- 1/4 tsp cumin powder
- 1/4 tsp chili powder
- 2 green chili finely chopped or 1 jalapeno
- 1/2 cup chopped cilantro (optional)
- 3 eggs
- black pepper (optional)
- 1 tsp salt
- 1/4 cup light coconut milk (optional)
Instructions
- Step One: Heat oil in a pan and saute onions, garlic until the onions are translucent.
- Step Two: Add curry powder, cumin powder, red chili powder, green chilis, and green pepper and cook for another 5 mins on low heat.
- Step Three: Toss in the chopped tomatoes and strained tomatoes and salt. If adding coconut milk, add that as well. Mix well.
- Step Four: Crack the eggs on to the pan directly, giving a little space between each and cover. Simmer for 3-10 mins (depending on how well cooked you want your eggs)
- Step Five: Turn off the stove and top it off with black pepper and cilantro.
- Best paired with bread that has been toasted with butter!
Let’s Keep It Spicy
If you’re loving recipes like this, don’t forget to save this recipe for later and share it with your friends—especially the brunch lovers in your life! Follow me on Instagram @spicymillennial for more delicious recipes that blend global flavors with everyday ease.
Happy cooking, and stay spicy! 🌶️
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