Shakshuka with a twist

When I am hungry but there is lack of time, the first thing that comes to mind is are eggs!. Fried. Hard-boiled. Poached. Scrambled. It doesn’t really matter. Whichever way is in sync with the timing and rhythm of the circumstances. They are the best quick, yummy, low carb options when it comes to healthy hearty meal!

Shakshuka (Shahk-SHOO-kah) is one of the best one skillet dishes of eggs poached in a smoky, spicy, vegetable- laden tomato sauce. This dish is from North Africa, and it can be served for breakfast, dinner or anytime in between. It is also just fun to say Shakshuka! Variation of the dish with different vegetables, cheese and even meats. You can get creative with it! Today, I made traditional Shakshuka but with an Indian twist. I love spicy food, hence I try to make everything a little spicier than the traditional recipe. When you make this dish, make sure to adjust heat according to your taste buds. I hope you enjoy this hearty meal as much as I do!

Serves 4

[Per serving size Calories 150, Fat 7g, Carbs 6g, Fiber 1g, Protein 9g]


2 tbsp of olive oil

1 tbsp ginger finely chopped

1 tbsp garlic finely chopped

1 medium tomato – finely chopped

1/2 medium size onion – finely chopped

1/2 medium size bell pepper – chopped

4 large eggs

1/4 cup of shredded white cheddar cheese (optional)

1 tbsp cumin-coriander powder

1/2-1 tbsp of chili powder (adjust to your spice level)

1 tsp of turmeric powder

1 dried red chili

1 tbsp cumin seeds

salt per taste

3/4 cup of water

fresh coriander – for garnishing


Heat a small skillet on medium heat. Add cumin seeds, red dried chili and finely chopped garlic-ginger. Once spluttering, add finely chopped onions and cook until softens. Add finely chopped tomatoes, bell peppers and all the seasonings. Continue to cook until the mixture is cooked thoroughly and thickens, approximately 10 minutes. Add 3/4 cup water and mix it thoroughly, cook for another 2-3 minutes.

With a spoon make indents in the sauce and crack the eggs one at a time directly into the sauce, sprinkle some salt over eggs, lower the heat to medium low and cover the pan. When the eggs are cooked, you don’t want to overcook the yolks. Sprinkle cheese and fresh coriander and once cheese melted (optional), remove from heat. Serve warm with warm pita, roti, paratha, or choice of crusty bread!

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