Shakshouka/ Shakshuka

Think of this as Shakshuka with an Indian soul. Instead of the classic North African tomato-pepper base, this version uses a richly spiced onion-tomato masala infused with warm Indian spices like cumin, coriander powder, and kasuri methi. The eggs are gently poached right in the masala, soaking up all the flavour. This dish is cozy, bold, and perfect with buttered toast or parathas—a comforting, desi twist on a global favourite.

Serves: 2 people

Time: 15 minutes

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Ingredients

• 4 eggs

• Knob of butter + drizzle of olive oil

• 10 grams fresh ginger, julienned

• ¾ cup diced onions

• ¾ cup canned tomato purée

• ½ tsp cumin seeds

• ½ tsp turmeric

• 1 tsp coriander powder

• ¼ tsp red chilli powder

• ¼ tsp Kitchen King masala

• 1 tsp dried fenugreek leaves (kasuri methi)

• Pinch of garam masala

• ¼ tsp sugar

• ¾ tsp salt

• ⅓ whole milk

• 3 tbsp water

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Instructions

1. Heat a large pan over medium heat. Add butter and oil. Once the butter melts, add ginger and cumin seeds. Let the cumin seeds crackle and ginger sauté.

2. Add the onions and sauté for 5 minutes.

3. Stir in the tomato purée, followed by salt, sugar, dried fenugreek leaves, kitchen king masala, turmeric, coriander powder, and red chilli powder.

4. Cover and cook for at least 5 minutes to let the tomato purée cook down and spices .

5. Pour in the milk and mix well. Add water to adjust the sauce consistency and cook for another 2–3 minutes.

6. Crack the eggs directly into the sauce. Cover and cook:

   • 10 minutes for hard yolks

   • 4–5 minutes for runny yolks

7. Uncover, sprinkle a pinch of dried fenugreek leaves and garam masala on top.

8. Serve hot with buttered toast.

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Notes

• Adjust the red chilli powder to your spice preference.

• If using fresh tomatoes instead of canned purée, cook them down longer until soft and jammy.

• You can swap milk with cream for a richer sauce.

• This dish is best served immediately while the yolks are still warm.