Egg-tastic mornings with Shakshuka | Recipe

Be it a dhaba-style egg bhurji or some spicy egg(anda) curry, or a fancy poached egg over an english muffin in egg benedict or simple scrambled eggs, eggs are so versatile that one can experiment and transform them in multiple ways.

I got up late this Sunday, hungry(of course), and didnt have the time to cook an elaborate breakfast/brunch. Hence, gathered up some basic ingredients and made my version of Shakshuka. A Middle-Eastern dish prepared with onions, tomatoes, bell peppers, spices and eggs, Shakshuka is the perfect breakfast for our Indian palate, because of the similarity of flavours and ingredients.

Traditionally it is eaten with pita bread or challah, but since I didnt have these two available, I chose to have it with toasted bread instead(which all of us would have at our home always!). Some buttered toasts with this spicy egg masala dish was perfect to make up for a fulfilling breakfast.

Here’s my simple recipe of Shakshuka which will ensure a delicious start to your day!


2 eggs(whole)
1 roughly chopped onion
1 roughly chopped tomato
1 tbsp tomato puree
1 green chilli
1/2 tsp garlic paste
1/2 tsp cumin powder
1 tsp oil/butter
1/2 tsp red chilli powder/paprika
Salt to taste
Curry leaves

Cooking time: 20 minutes

Serves: 1 person


1. Heat oil/butter in a pan and add green chillies, curry leaves, garlic and onions and let it cook for 2-3 minutes. Make sure that you have to sweat the onions and not brown them.
2. Add in salt, red chilli powder, cumin powder, salt, chopped tomatoes and tomato puree and let it cook until the tomatoes soften(for 5 minutes).
3. Along with tomatoes, you can also add some vegetables like chopped carrots, bell peppers, broccoli or sweet corn to add some crunch and flavour. However, I chose to keep it simple.
4. Generally people would simply put in the egg over the masala and cover it, till the egg white would cook. But since I like my egg a little runny, to avoid it from being overcooked, I placed the small pan, in another big pan, filled with water(like a double boiler).
5. I cooked it exactly for 3 minutes on high, and got a perfectly cooked egg white with a runny yolk. You can choose to either scramble it in the masala or let it be as it is.
6. Garnish with finely chopped green chillies and coriander leaves and serve hot with toasted bread or pita bread.

Happy Cooking!

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