Dreamy Shakshuka
Dreamy Shakshuka
Ingredients
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger garlic paste
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt, plus more to taste
- 1 teaspoon chat masala
- 1/2 teaspoon black pepper, freshly ground, plus more for garnish
- 1/2 teaspoon chili flakes
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 2 tablespoons fresh cream
- 4 eggs
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 slices toasted bread, for serving
Instructions
- 1
Heat the vegetable oil and butter in a large skillet or pan over medium heat until the butter is melted and shimmering.
⏱️ 2 min
- 2
Add the ginger garlic paste and cumin seeds to the pan. Sauté for 30 seconds, until fragrant.
⏱️ 1 min
- 3
Add the chopped onion to the pan and sauté until it becomes translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the chopped tomatoes and a pinch of salt. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to soften.
⏱️ 5 min
- 5
Add the remaining salt, chat masala, black pepper, chili flakes, red chili powder, and turmeric powder to the pan. Stir well to combine all the spices with the tomato mixture.
⏱️ 1 min
- 6
Continue to cook the sauce, stirring occasionally, until it thickens and forms a rich, saucy consistency, about 5-7 minutes. If the sauce becomes too dry, you can add a tablespoon or two of water.
⏱️ 7 min
- 7
Stir in the fresh cream until thoroughly combined with the sauce.
⏱️ 1 min
- 8
Using the back of a spoon, create four small depressions or wells in the cooked sauce. Carefully crack one egg into each depression.
⏱️ 1 min
- 9
Cover the pan with a lid and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness (runny, jammy, or firm).
⏱️ 8 min
- 10
Garnish the shakshuka with chopped fresh cilantro and a sprinkle of freshly ground black pepper.
⏱️ 1 min
- 11
Serve immediately with toasted bread for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Dreamy Shakshuka
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger garlic paste
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt, plus more to taste
- 1 teaspoon chat masala
- 1/2 teaspoon black pepper, freshly ground, plus more for garnish
- 1/2 teaspoon chili flakes
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 2 tablespoons fresh cream
- 4 eggs
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 slices toasted bread, for serving
Instructions
- 1
Heat the vegetable oil and butter in a large skillet or pan over medium heat until the butter is melted and shimmering.
⏱️ 2 min - 2
Add the ginger garlic paste and cumin seeds to the pan. Sauté for 30 seconds, until fragrant.
⏱️ 1 min - 3
Add the chopped onion to the pan and sauté until it becomes translucent, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the chopped tomatoes and a pinch of salt. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to soften.
⏱️ 5 min - 5
Add the remaining salt, chat masala, black pepper, chili flakes, red chili powder, and turmeric powder to the pan. Stir well to combine all the spices with the tomato mixture.
⏱️ 1 min - 6
Continue to cook the sauce, stirring occasionally, until it thickens and forms a rich, saucy consistency, about 5-7 minutes. If the sauce becomes too dry, you can add a tablespoon or two of water.
⏱️ 7 min - 7
Stir in the fresh cream until thoroughly combined with the sauce.
⏱️ 1 min - 8
Using the back of a spoon, create four small depressions or wells in the cooked sauce. Carefully crack one egg into each depression.
⏱️ 1 min - 9
Cover the pan with a lid and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness (runny, jammy, or firm).
⏱️ 8 min - 10
Garnish the shakshuka with chopped fresh cilantro and a sprinkle of freshly ground black pepper.
⏱️ 1 min - 11
Serve immediately with toasted bread for dipping.