Indian Shakshuka

Adapted from Ministry of Curry.


  • 1 TBSP oil
  • 1 medium onion, finely diced
  • 3 garlic cloves, grated
  • 1 TBSP ginger paste
  • 6 TBSP tomato paste
  • 3/4 c. water
  • 3/4 c. heavy cream
  • 2 tsp. smoked paprika
  • 1/8 tsp. cayenne
  • 1/4 tsp. ground turmeric
  • 1/2 tsp. garam masala
  • 1 tsp. salt
  • 4-6 eggs
  • 2 TBSP cilantro, chopped for garnish
  • Serve over rice or with naan


  1. Heat the oil in a medium skillet over medium heat.
  2. Add the onions and cook for 5 to 8 minutes until translucent and lightly browned. Covering the pan will help speed up cooking and soften the onions with the steam.
  3. Add the ginger and garlic and cook for 30 seconds until aromatic.
  4. Stir in the tomato paste and water and mix well to combine. Cook on medium heat for 2 to 3 minutes until the sauce starts to bubble.
  5. Lower the heat and stir in the heavy cream. Cook for additional 4 to 5 minutes or until the sauce is heated through.
  6. Add smoked paprika, cayenne, turmeric, garam masala, and salt and mix until well combined.
  7. Reduce the heat to low and allow to simmer for 2 minutes or so.
  8. Make 4-6 wells in the sauce using a spatula for the eggs.
  9. Crack an egg into a separate bowl then place in the well. Repeat with the remaining 5 eggs.
  10. Cover the skillet and allow the eggs to simmer in the sauce for 5 minutes until the whites and cooked and opaque but the yolks are still runny.
  11. Remove the skillet from the heat and garnish with cilantro and serve over rice or with naan.

Indian Shakshuka:

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