A spicy Indian twist on the classic Middle Eastern shakshuka, made with perfectly cooked eggs simmered in a rich tomato and masala-based gravy.
Loaded with bold flavors, fresh herbs, and warming spices, this wholesome dish is both comforting and protein packed.

Main Ingredients

• 4 eggs
• 3 medium tomatoes (finely chopped)
• 1 onion (finely chopped)
• 1 green chilli (chopped)
• 1 small capsicum (optional)
• 3–4 garlic cloves (minced)

Spices

• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• Black pepper to taste

Cooking Essentials

• 1 tbsp olive oil or butter
• Fresh coriander leaves
• Chilli flakes (optional)

For Serving

• Lemon wedges
• Toasted bread
• Whole wheat roti
• Garlic toast

Instructions

• Heat oil or butter in a pan and sauté onions, garlic, and green chilli until soft
• Add tomatoes, capsicum, and all spices, then cook until thick and flavorful
• Make small spaces in the masala and crack eggs directly into the pan
• Cover and cook until egg whites are set but yolks remain soft
• Garnish with coriander, chilli flakes, and black pepper
• Serve hot with toasted bread, garlic toast, or roti