Brunch Shakshuka with Desi Vegetables
Middle EasternBrunchDesi eggsMedium
Eggs poached in a spiced tomato sauce with capsicum, onion and spinach — a warming desi-style shakshuka for brunch.
Prep time10 min
Cook time25 min
Total time35 min
Servings3
Ingredients
- 4 Desi eggs
- 4 tomatoes, chopped
- 1 capsicum, diced
- 1 onion, chopped
- 1 cup spinach leaves
- 2 garlic cloves, chopped
- 1 tsp red chilli powder
- 1 tsp cumin powder
- 1/2 tsp salt
- 2 tbsp oil
- Fresh coriander for garnish
- Toast or roti, to serve
Method
- Heat oil and fry the onion and garlic until soft.
- Add the tomatoes, capsicum, spinach and all the spices; cook 8–10 minutes until the sauce thickens.
- Make 4 wells in the sauce and crack an egg into each.
- Cover and cook on low heat for 6–8 minutes until the whites are set and the yolks are still soft.
- Garnish with coriander and serve hot with toast or roti for scooping.
Nutrition — estimated per serving
Calories (estimate)220 kcal
Protein (estimate)12 g
Fat (estimate)13 g
Carbs (estimate)12 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Keep the heat low once the eggs go in so the yolks stay soft. Food safety: cook until the egg whites are fully set. Allergens: contains egg. Substitute: add feta or paneer on top, or use mushrooms instead of spinach. Nutrition figures are estimates only, based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).