indian spiced shakshuka

Have you tried a shakshuka?

Sure you might have seen it while searching for meals on Pinterest, but have you actually tried making it??

The first time I encountered a (non-traditional) shakshuka was over hereΒ a few months ago. I mean let’s be totally honest, if you put anything on a pizza you’ve got my attention. I didn’t make much of an effort to research the recipes after my initial introduction to this dish, but it seems that all of sudden, shakshukas are trending and I wanted to take my share of the plate.Β After doing a little web stalking (the NYT has a great classic recipe for this dish and even gives a little background on its foundings here) I gathered my intel and got to making my own little version spiced with all the warm spices I’d find in my mom’s kitchen cabinet.

After chatting with a few friends about this recipe, it seems that our Texan roots and affinity for tex-mex came through as a lot of conversations went something like this:

“Have you heard of a shakshuka? I think I’m going to try making one.”
“What is that?”
“A breakfast dish made with a kind of tomato sauce and baking eggs in it.”
“OH LIKE HUEVOS RANCHEROS.”
*end scene*

It’s true though y’all, huevos rancheros and shakshuka are very similar.

Whether or not you’ve heard of a shakshuka, the truth remains that it’s insanely delicious and from what I’ve read, makes an incredible brunch dish for after a weekend out on the town.

My version here is made with a lot of the traditional shakshuka ingredients with some bold Indian spices mixed in and splashes of lemon to pack a flavor punch. Another fun trick I discovered is making the stew/sauce portion of this dish ahead of time and then baking in the eggs in the morning so you don’t have to put in all that extra effort chopping onions and tomatoes and waiting for them to cook through when you’re on a time crunch in the early hours. Just make the sauce and store in an airtight container a night or two before, then pour into a saucepan to reheat and thicken and crack in the eggs in to cook! This is also a great trick if you want to just make one or two eggs in the morning rather than making a whole pans worth.


Indian Spiced Shakshuka

directions:

1. in a stovetop pan, heat up olive oil and add the onion. cook until onion is slightly translucent, then add garlic and cook until slightly golden brown

2. add in the cubed tomatoes and bell peppers, stir in with onions and garlic. let cook until the bell peppers are slightly softened.

3. pour in can of plain tomato sauce and add spices, garam masala, turmeric, and red chili powder, salt and pepper. thoroughly combine until vegetables are evenly covered in sauce.

4. add a small splash of cream and the lemon juice and mix. let sauce cook on stove for about five minutes or until it has thickened.

5. using a cooking spoon, create three wells in the sauce where the eggs will go. crack the eggs straight into the wells in the sauce and let cook covered on the stove top for about 5 minutes, uncover and let sit for two more minutes on stove if you’d like the yolks to be less runny.

6. garnish shakshuka in the pan with cilantro, salt, and pepper. spoon sauce and egg over bread of your choice and serve warm!

yield: serves 3

time: 20 minutes prep, 20 minutes cook

ingredients:

1 tbsp olive oil
1 small onion, chopped
2 cloves of garlic, finely chopped
5 pearl tomatoes, cubed
2 bell peppers of any color, cubed
1 8oz can plain tomato sauce
2 tsp garam masala
2 tsp turmeric
1 tsp salt
1/2 tsp salt
1/2-1 tsp red chili powder
splash of cream
juice of 2/3 lemon
3 eggs
cilantro for garnish
bread of your choice for dipping