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 a flavorful tomato sauce spiked with delicious Indian flavor.
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 series: Onion Masala LOVE where I share recipes that call for exact amounts of onion masala. I’ll be sharing recipes all throughout the month of February! 💘
Click on the image below to find out how to make onion masala, how to store it and to find other recipes that call for it.
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 kind of like an Indian egg curry but minus ALL the work and takes a fraction of the time.
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.
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 runny egg)… it’s so good!
- 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 .
- This recipe is part of my onion masala series – be sure to check it out!