A Spicy Indian Shakshuka Recipe | Shakshuka Recipe
A Spicy Indian Shakshuka Recipe Shakshuka, a dish with origins in the Middle East and North Africa, has transcended borders to become a global favorite. Traditionally, this dish features poached eggs in a robust tomato and bell pepper sauce, spiced with earthy seasonings. The name "Shakshuka" means "a mixture" in Arabic, reflecting the dish’s rich amalgamation of flavors. For the Telugu palate, we’ve added an Indian twist by incorporating garam masala, enhancing the spice level, and cooking the eggs to a firmer consistency to suit local preferences.
This dish pairs beautifully with rotis or rice, making it a versatile addition to your dining table.
This revamped Shakshuka is sure to be a crowd-pleaser, bringing the warmth of Middle Eastern flavors with a spicy Indian twist to your kitchen.
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Tips
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Adjust chili powder and garam masala according to your spice tolerance.
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For a tangy kick, you can add a dash of lemon juice before serving.
A Spicy Indian Shakshuka Recipe | Shakshuka Recipe - Recipe Video
A Spicy Indian Shakshuka Recipe | Shakshuka Recipe
Prep Time 5 mins- Cook Time 20 mins
- Total Time 25 mins
Servings 3
Ingredients
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For the Base:
- 1/4 cup Oil
- 1/2 tsp Cumin Seeds
- 1 tbsp Garlic (chopped)
- 1 cup Onion (chopped)
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Vegetables:
- 1/3 cup Green Capsicum (chopped)
- 1/3 cup Yellow Capsicum (chopped)
- 1/3 cup Red Capsicum (chopped)
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Tomatoes and Spices:
- 1.5 cups Tomatoes (chopped)
- Salt (As required)
- 1/2 tbsp Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 tbsp Coriander Powder
- 1/2 tsp Roasted Cumin Powder
- 1/2 cup Hot Water
- 1/4 tsp Garam Masala (optional)
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For the Eggs:
- Eggs – As needed (one per serving)
- Black Pepper Powder (To taste)
- Fresh Coriander Leaves (chopped)
Instructions
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Preparing the Base:
1). Heat Oil: In a wide pan, heat 1/4 cup of oil.
2). Splutter Cumin: Add 1/2 tsp cumin seeds and allow them to splutter.
3). Sauté Garlic and Onions: Add 1 tbsp chopped garlic and roast for 10 seconds. Then add 1 cup chopped onions and fry until they turn pink.
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Adding Vegetables:
1). Add Capsicums: Toss in 1/3 cup each of green, yellow, and red capsicums. Sauté well and cover with a lid. Cook on medium flame for 3 minutes.
2). Cook Tomatoes: Remove the lid and add 1.5 cups of chopped tomatoes. Sauté and cook until soft, approximately 7–8 minutes.
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Flavour the Sauce:
1). Seasoning: Add 1/2 tbsp chilli powder, 1/2 tsp turmeric, 1/2 tbsp coriander powder, and 1/2 tsp roasted cumin powder. Mix well.
2). Add Hot Water: Pour in 1/2 cup hot water and cook until the tomatoes become soft and mushy, about 4–5 minutes.
3). Garam Masala: Sprinkle 1/4 tsp garam masala for an optional touch of warmth. Stir well and let the gravy thicken.
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Cooking the Eggs:
1). Make Indents: Using a spoon, create small holes in the sauce, enough to hold one egg each.
2). Add Eggs: Crack an egg into each hole, ensuring it sits neatly in the sauce. Sprinkle black pepper and chopped coriander on top.
3). Cook Covered: Cover the pan and let the eggs cook until they are firm (hard-cooked as preferred for Telugu tastes).
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Serve:
1). Serve Hot: Garnish with additional coriander and serve piping hot with rice or rotis.
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Serving Suggestions:
1). This Telugu-style Shakshuka, with its rich spices and hearty sauce, is perfect for breakfast, lunch, or dinner. The dish’s fiery flavours balance beautifully with the creaminess of the eggs and the sweetness of the bell peppers.
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