Easy Indian Style Shakshuka Recipe (Makhani Shakshuka)
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4.8
33 reviews
Excellent
Easy Indian Style Shakshuka Recipe (Makhani Shakshuka)
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This Makhani Shakshuka recipe is a twist on traditional shakshuka using a butter masala sauce. With one pan this Indian style shakshuka cooks in less than 30 minutes.
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Ingredients
- 1 tablespoon ghee or oil
- 1 medium onion finely diced
- 3 cloves garlic grated
- 1-inch piece ginger peeled and grated
- 6 tablespoons tomato paste
- ¾ cup water
- ¾ cup heavy cream
- 2 teaspoons Kashmiri red chili powder
- ¼ teaspoon ground turmeric
- ½ teaspoon garam masala
- 1 teaspoon kosher salt
- 6 eggs
To Garnish:
- 1 teaspoon Kasoori Methi (dried fenugreek leaves)
- ½ teaspoon red chili flakes
- 2 tablespoons cilantro chopped
- 1 tablespoon hot honey
- kosher salt and black pepper to taste
To Serve:
- 1 tablespoon ghee
- 6 mini naan
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Instructions
- Heat the ghee in a medium skillet over medium heat.
- Add the onions and cook for 5 to 8 minutes until translucent and lightly browned. Covering the pan will help speed up cooking and soften the onions with the steam.
- Add the ginger and garlic and cook for 30 seconds until aromatic.
- Stir in the tomato paste and water and mix well to combine. Cook on medium heat for 2 to 3 minutes until the sauce starts to bubble.
- Lower the heat and stir in the heavy cream. Cook for additional 4 to 5 minutes or until the sauce is heated through.
- Add Kashmiri red chili powder, turmeric, garam masala, and salt and mix until well combined.
- Reduce the heat to low and allow to simmer for 2 minutes or so.
- Make 6 wells in the sauce using a spatula for the eggs.
- Crack an egg into a separate bowl then place in the well. Repeat with the remaining 5 eggs.
- Cover the skillet and allow the eggs to simmer in the sauce for 5 to 8 minutes until the whites and cooked and opaque but the yolks are still runny (if you prefer the yolks more cooked, simmer the eggs for longer).
- Remove the skillet from the heat and garnish with Kasoori methi, red chili flakes, cilantro, and hot honey.
To Serve:
- Heat a griddle over medium heat.
- Brush the naan with ghee and place on the griddle to warm through on both sides for a couple of minutes.
- Serve warm with the makhani shakshuka.
Equipments used:
Notes
- If you can't find Kashmiri red chili powder, use smoked or sweet paprika with a hint of cayenne pepper
Nutrition Information
Show Details
Calories
352kcal
(18%)
Carbohydrates
11g
(4%)
Protein
11g
(22%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.03g
Cholesterol
315mg
(105%)
Sodium
902mg
(38%)
Potassium
462mg
(13%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1763IU
(35%)
Vitamin C
8mg
(9%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 11g | 22% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 315mg | 105% |
| Sodium | 902mg | 38% |
| Potassium | 462mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1763IU | 35% |
| Vitamin C | 8mg | 9% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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