Easy Indian Shakshuka


If you have onion masala in your fridge or freezer, then you can make the most delicious meal in just a few minutes. I’m talking: eggs simmered in a flavorful Indian spiced tomato sauce.

Indian Shakshuka

If you’ve never heard of shakshuka, it’s a popular Middle Eastern dish where eggs are poached in a delicious tomato sauce. In my Indian version, I simmer the eggs in my tasty Indian onion masala sauce.

This dish tastes like it takes ages to make, but really, it takes minutes, thanks to our handy pre-made onion masala. If you don’t know about the magic sauce that is onion masala, then check out my onion masala series where I share recipes that call for exact amounts of this masala.

Indian shakshuka is the perfect meal for any time of day: breakfast, lunch, or dinner. In fact, I make onion masala sauce JUST for this dish because everyone in my family loves it. It’s my go-to recipe when I have zero time to cook. It tastes like an Indian egg curry but minus ALL the work and takes a fraction of the time.

Indian Shakshuka


(for the full recipe, see the recipe card below 😋)

I actually have a more traditional version of shakshuka on my blog as it’s a dish I have been throwing together for years – often adapting it as I want to, depending on the time I have available and the ingredients I have on hand. It always turns out delicious no matter how many changes I make. You’d be surprised at how well tomatoes and eggs go together, especially if you’ve never had that combination before.

Indian Shakshuka

You can cook the eggs to your liking. I prefer my eggs to be a bit soft in the middle, but if runny eggs are your thing, then go for it 🙂 Serve this dish with some warm naan (or paleo naan if you are gluten-free) and dip the bread into this spiced tomato sauce and slightly runny egg… it’s so good!

Indian Shakshuka

Easy Indian Shakshuka

Indian Shakshuka

Easy Indian Shakshuka

5 from 11 reviews
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Servings 3 people
Course Breakfast, Dinner, Lunch
Cuisine Indian
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins



  • Heat oil in a sauté pan over medium heat, then add the onion masala, salt, pepper and garam masala to the pan. Stir-fry this mixture for 1-2 minutes (if you are using frozen onion masala then wait until it melts in the pan before adding the spices).
  • Crack the eggs into the pan, placing them gently in the simmering sauce. Cover the pan and cook for 4-6  minutes, or until the eggs are cooked to your liking.
  • Garnish with cilantro and serve with warm bread (naan).



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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Shari says

    5 stars
    This is such an absolutely delicious version of Shakshuka! I made it for dinner tonight and my husband and I thoroughly enjoyed it. It’s has become our favorite Shaksuka recipe.

  2. Emily says

    I have made this so many times. It’s great and almost embarrassingly easy if you have onion masala on hand… which I always, always do because it makes so many great recipes!! Thanks as always, Ashley! 🙂

  3. Sonal says

    Shakshuka has been a staple weekend brunch at our house, thanks to your easy make ahead onion masala recipe Ashley! It’s fool proof and tastes great every time. I’ve shared your recipe with many friends and family and they’ve all loved it. Make ahead onion masala makes life easy. I use it as gravy for my fish biriyani and tastes amazing! Thank you for making my meals easier and tastier…

  4. JR says

    5 stars
    I had shakshuka for the first time in Israel last year. It was good for sure, but to be honest, a little one dimensional. Eggs, tomatoes, and some very subtle seasonings. I think this recipe, with the flavors provided by the onion masala took things up to another level.

    One note that may or may not apply to others… I had made my onion masala a little while back from a recipe I found in another cookbook. Without tasting, I added the half teaspoon of salt to the masala I had thawed and was heating in the pan. Rookie mistake. The dish was still good, but quite salty. So perhaps taste your masala without the salt beforehand? Mine would have been better without it.

    I also had a bit more than a cup of onion masala to work with, so I added 6 eggs instead of 4 to make enough for 3 adults.

    Thanks for the great recipe. This is a keeper.

    • My Heart Beets says

      Glad you liked it! Give my onion masala recipe a try the next time you make the masala and let me know what you think 🙂 I actually always add salt to individual dishes and not to the masala itself.

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