Egg Shakshuka Indian style

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Egg Shakshuka Indian style – Egg Shakshuka is a semi dry curry where eggs are poached in a onion- tomato medium spiced base. Generally throwing up a colorful, slightly tangy side dish.egg shakshuka indian style

Having its origin in North Africa, this dish is a simple and flavorful curry for any bread varieties. This is very common recipe in Israel.

I have given here the fusion of it to be had for the Indian bread varieties.

This dish is better when served in a skillet direct from the stove with the eggs poached. But i have sauteed the cooked eggs as it was planned for rotis.

Egg Shakshuka Indian style pictorial recipe:

Heat oil, Saute finely chopped onions until its is transparent/pink. (I have used shallots in this recipe, You can use either Onions/shallots)Egg Shakshuka Indian style 1

Add to it, ginger garlic paste and saute till raw flavour is gone. Egg Shakshuka Indian style 2

Put in finely chopped tomatoes Egg Shakshuka Indian style 3

and saute again till mushy.Egg Shakshuka Indian style 4

Add Turmeric powder, chilli powder, Coriander powder, Garam masala and salt to taste.Egg Shakshuka Indian style 5

Saute till its well blended and oil oozes out. Egg Shakshuka Indian style 6

Drop in the eggs.Egg Shakshuka Indian style 7

close and cook in simmer for 8-10 min until the eggs are completely cooked. Egg Shakshuka Indian style 8Eggs are cooked. Prick with a fork to checkEgg Shakshuka Indian style 9

Scramble them (optional) and serve hot with Rotis!Egg Shakshuka Indian style 10

Egg Shakshuka Indian style recipe:

Egg Shakshuka Indian style

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings


  • 3/4 cup chopped onions
  • 2 tbsp ginger garlic paste
  • 1/2 cup chopped tomatoes
  • 1 tbsp coriander powder
  • 1/2 tbsp chilli powder
  • 1 tsp garam masala
  • 4 large eggs
  • salt to taste


  • heat oil, saute onions till transparent
  • Add ginger garlic paste and saute in medium flame until raw smell goes off.
  • Put in chopped tomatoes and cook till it is mushy
  • Add turmeric powder, coriander powder, garam masala, salt to taste
  • Mix well and cook again until oil oozes out the sides of pan
  • Drop eggs leaving space inbetween
  • cook in simmer closed until eggs are cooked.
  • fluff it up and serve hot with roti
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