on Jan 09, 2021, Updated Jan 25, 2021 An Indian version of Shakshuka has probably existed forever. We just don’t have a definite name for it. My mum made this for Sunday breakfast where she’ll throw in onion, tomato and spices to make a delicious gravy and then throw in some eggs till they were poached with the yolk still running. We ate with our hands and dipped bread into the yolk and gravy. Seriously amazing, especially when its cold outside. This is a family style breakfast recipe but it can be easily downsized to feed one or two. The way I’ve made this is completely freestyle where I’ve also added mushrooms because A) we love them and B) eggs and mushroom is a fantastic combination! Egg shakshuka is traditionally a Middle Eastern and North African dish that uses onions, red bell peppers and tomatoes as a base. Everything is simmered together with spices and then eggs are poached till the whites are set and the yolks are slightly runny. The best part about this breakfast is how this Shakshuka recipe can be customized so easily.
Customize your Shakshuka
Start with a base of onions, ginger, garlic and tomatoes. Cook them with a few spices till everything becomes slightly pasty and more like a gravy. Then throw in your favourite vegetables. I’ve added capsicum or green bell peppers here because I love the flavour and they make this Masala Shakshuka taste a little like pav bhaji. But you can throw in mushrooms (which I’ve also added), zucchini, red and yellow bell peppers, potatoes, sweet potatoes, pumpkin or butternut squash and even make a green shakshuka with spinach and herbs. This is truly a versatile dish!
Shakshuka for one or two
This recipe serves four, but you can easily downsize this. If you are single or two people and want a delicious, hearty breakfast, try cutting this recipe in half, using a smaller pan and making your own downsized shakshuka. It’ll set you up for the whole day!
Poaching eggs till just right
I’ll admit this is probably the hardest part of making shakshuka. How to tell if your eggs are poached correctly. In my experience, 4-5 minutes is all it takes to set the whites and keep the yolks runny. But this may vary slightly based on the size of your dish, your pan and even how large your eggs are. Start with a 4 minute timer, and then check every few seconds till you have eggs just the way you might like them. There is no rule to say the yolks should be runny. They can be set all the way too if you like your shakshuka that way. Try this spicy masala shakshuka for breakfast, and believe me this will become a regular! Soon, you’ll make it your own.
Watch how to make Spicy Masala Shakshuka Recipe Video
