Shakshuka with Desi Spices
Middle EasternBreakfastDesi eggsMedium
Eggs gently poached in a spiced tomato and capsicum sauce with cumin and green chillies — a Middle Eastern classic adapted with desi spices.
Prep time10 min
Cook time20 min
Total time30 min
Servings2
Ingredients
- 4 eggs
- 3 medium tomatoes, chopped
- 1 capsicum, diced
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 tsp cumin powder
- 1/2 tsp red chilli powder
- 1/2 tsp salt
- 2 green chillies, slit
- 2 tbsp oil
- Fresh coriander and crumbled feta or paneer to serve
Method
- Heat oil and fry the onion and garlic until soft.
- Add capsicum and cook for 3 minutes, then add tomatoes, cumin, chilli powder and salt.
- Cook on medium heat for 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 5–6 minutes until the whites are set.
- Sprinkle coriander and crumbled feta or paneer, and serve hot with bread or roti.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)13 g
Fat (estimate)17 g
Carbs (estimate)10 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 sauce does not dry out. Food safety: cook the eggs until the whites are fully set. Allergens: contains egg and milk (feta/paneer). Substitute: use 1 cup of tinned tomatoes if fresh tomatoes are not available, or add a pinch of garam masala.