Indian-Style Shakshouka: A Spicy Fusion of North African and Indian Flavors!
Indian-Style Shakshouka is a delightful culinary fusion that transforms the traditional North African egg dish by infusing it with vibrant Indian spices. This one-skillet wonder combines poached eggs nestled in a rich, spicy tomato sauce, elevated by a blend of masalas like cumin and turmeric. More than just a recipe, it represents a beautiful culinary dialogue between different food cultures, offering a versatile dish that can be enjoyed for breakfast or dinner. Garnished with fresh coriander, this Shakshouka invites home cooks to explore the exciting world of fusion cuisine.
Ingredients
- 5 large eggs
- 6 tbsp cooking oil
- 1 large onion sliced
- 2 medium tomatoes chopped
- 1 ½ tbsp ginger garlic paste
- ½ tbsp green chili paste
- ½ tsp turmeric powder
- 2 tsp Kashmiri red chili powder plus extra for sprinkling
- 1 tsp coriander powder
- ¼ tsp garam masala plus extra for sprinkling
- salt to taste
- Fresh coriander leaves for garnish
Instructions
Prepare the Gravy Base
- Place a pan on medium heat and add 6 tbsp of cooking oil. Allow the oil to heat up.
- Add the sliced onions to the hot oil and sauté for a few minutes until they turn light pink.
- Stir in 1 ½ tbsp ginger garlic paste and ½ tbsp green chili paste, and sauté for another 2 minutes until fragrant.
- Add ½ tsp turmeric powder, 2 tsp Kashmiri red chili powder, and 1 tsp coriander powder. Mix well and cook for 1 minute to let the spices bloom.
- Add the chopped tomatoes and salt to taste. Cover the pan with a lid and cook until the tomatoes soften (about 5 minutes).
- Remove the lid, add ¼ tsp garam masala, and cook until the oil begins to separate from the gravy, indicating it’s ready.
Add Eggs
- Reduce the heat to low and spread the gravy evenly across the pan. Using a spatula, create 5 small pockets in the gravy where you’ll crack the eggs.
- Crack one egg into each pocket. Sprinkle each egg with a pinch of Kashmiri red chili powder, garam masala, and salt to taste. Cover the pan with a lid and cook on low heat for about 5 minutes or until the egg yolks are fully cooked.
- Remove the lid, turn the heat to high, and cook for 1 minute to caramelize the onions slightly and reduce any excess moisture on top.
Garnish and Serve
- Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot with bread of your choice—naan, paratha, or crusty bread work beautifully!