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.
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.
WATCH HOW EASY IT IS TO MAKE THIS 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.
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!
- 1 tablespoon oil
- 1 cup onion masala click here for recipe
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garam masala
- 4 eggs
- Cilantro garnish
- 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).
- This recipe is part of my onion masala series – be sure to check it out!
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