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Indian Style Shakshuka​

My mom has been making this recipe for years and I have just recently started making this for my family. Like traditional shakshuka, this dish is eggs poached in a flavorful sauce -- but that’s where the similarities end. The cumin, tumeric, and masala give the dish a distinctly Indian flare. What I love about the dish is that it’s flexible -- it can be served as a light lunch, as an appetizer, or as a side dish.

 Indian Style Shakshuka

 Serves 4


  • 1 to 2 tbsp of oil
  • 8 eggs
  • 2 medium onions diced
  • 3-4 cloves garlic minced
  • 1 tbsp ginger minced
  • 2 tomatoes diced (a small can of diced tomatoes also works)
  • ½ cup cilantro chopped
  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 tsp salt
  • 1 tsp masala

  1. Heat the oil in a large skillet over medium heat.
  2. Cut your onions in slivers or diced (as shown) and cook to the tenderness you prefer -- I usually cook until they are translucent and fragrant.
  3. Add in the garlic and ginger and let them cook for a minute or two.
  4. Next, add the tomatoes, cilantro, cumin, tumeric, salt, and masala. Cook for an additional few minutes, allowing the sauce to thicken slightly.
  5. Now it’s time to get cracking! Break your eggs over the onion mixture. Try to space them out evenly without any overlap so they cook evenly.
  6. Once you crack the eggs cover with a lid so the eggs can steam and try to avoid checking repeatedly.
  7. They will be done when they are no longer soft to the touch.