Indian Style Shakshuka | Rich Tomato Curry with Sunny Side Up Eggs | Easter Breakfast Brunch Recipe

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu offers a plant-based option while chickpeas provide protein and texture.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley can substitute fresh herbs while dried herbs are more economical.

Heat 1 Tbsp olive oil in a skillet over medium heat.

Add 1 medium onion (diced) and cook for 5 - 8 minutes until translucent and lightly browned.

Add 1 tsp ginger garlic paste and cook for 30 seconds until aromatic.

Next, add 1 medium chopped red bell pepper and cook for 5-7 minutes.

Stir in 1 cup of canned tomato puree and mix well to combine.

Add 1 tsp Kashmiri red chili powder, 1 tsp paprika powder, 1/4 tsp turmeric, 1/2 tsp cumin powder, and 1 tsp salt. Mix until well combined.

Cook on medium heat for 10-15 minutes until the sauce starts to simmer.

Reduce the heat to low and continue simmering for 2 minutes.

Make 6 wells evenly spaced in the sauce using a spatula for the eggs to sit.

Place an egg into each well in the sauce.

Cover the skillet and allow the eggs to simmer in the sauce for 5 to 8 minutes until the whites are cooked and opaque but the yolks are still runny.

Remove the skillet from the heat and garnish with Kasoori methi, red chili flakes, cilantro, and hot honey.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary