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Easy Indian Style Shakshuka Recipe (Makhani Shakshuka)

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: servings
Calories: 352 kcal
Course: Main Course , Breakfast , Lunch , Dinner , Brunch
Cuisine: Indian

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

Instructions

    Cup of Yum
  1. Heat the ghee in a medium skillet over medium heat.
  2. 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.
  3. Add the ginger and garlic and cook for 30 seconds until aromatic.
  4. 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.
  5. Lower the heat and stir in the heavy cream. Cook for additional 4 to 5 minutes or until the sauce is heated through.
  6. Add Kashmiri red chili powder, turmeric, garam masala, and salt and mix until well combined.
  7. Reduce the heat to low and allow to simmer for 2 minutes or so.
  8. Make 6 wells in the sauce using a spatula for the eggs.
  9. Crack an egg into a separate bowl then place in the well. Repeat with the remaining 5 eggs.
  10. 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).
  11. Remove the skillet from the heat and garnish with Kasoori methi, red chili flakes, cilantro, and hot honey.
To Serve:
    Cup of Yum
  1. Heat a griddle over medium heat.
  2. Brush the naan with ghee and place on the griddle to warm through on both sides for a couple of minutes.
  3. Serve warm with the makhani shakshuka.

Notes

  • If you can't find Kashmiri red chili powder, use smoked or sweet paprika with a hint of cayenne pepper 

Nutrition Information

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

% 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.