Shakshouka ( Poached eggs in tomato gravy)

Today's recipe is Shakshouka. It's is a very popular breakfast dish from North Africa and the Middle East. This is a perfect breakfast recipe if you are running out of time or you have very less option in the kitchen. This recipe comes as a rescue. Perfect for any egg lover and a good way of eating lots of vegetables of your choice.  It this recipe the eggs are poached in tomato gravy with chillies and peppers and seasoned with cumin powder or seeds. However, you can use any type of vegetables of your choice. In India, this shakshouka is made with some Indian spices like turmeric, chilli powder and garam masala powder. There are many ways of preparing this dish. But I wanted to make simple and authentic so I have prepared this with minimum spices.

In this recipe first I have sauteed the onions and garlic till soft, we do not have to brown the onions in this recipe. Just translucent. Then I have added yellow and green bell peppers to the onions sauteed it again with onions. You can add red bell peppers also if you want. When it was little soft then I added chopped tomatoes to it. You can add canned tomatoes also if you want. Seasoned it with salt, pepper, chilli powder and cumin seeds. Added ½ cup of water and cooked for 2-3 minutes till the tomatoes are soft. Added paneer cubes ( Indian cottage cheese to it.)  Then I made 4 depressions in the gravy and slow cracked 4 eggs one at a time. ( The egg yolk should be enacted, it should not break.) Seasoned the eggs with salt, covered and cooked for 4-5 minutes over a slow flame. And that it after 5 minutes your shakshouka is ready to be served. 

My detailed recipe is mentioned below:-

Preparation Time:- 10 minutes  Cooking Time:- 10-12 minutes Total Time:- 20-22 minutes

No of Servings:- 2 -4 persons

1 cup = 250 ml
¾ cup = 200 ml
½ cup = 125 ml
1/3 cup = 80 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml


* Eggs:- 4 large
* Paneer:- ½ cup ( diced into small cubes)
* Onions:- 2 medium (finely chopped)
* Garlic Cloves:- 2-3 ( finely chopped or crushed finely)
* Green capsicum or bell peppers:- ½ cup (medium sized chopped)
* Yellow capsicum:- ½ cup (medium sized chopped)
* Green Chillies:- 2 (optional)
* Tomatoes:- 1 cup ( finely chopped)
* Cumin Seeds:- 1 teaspoon
* Red Chilli Powder:- ½ teaspoon
* Salt:- to taste
* Black pepper:- ¼ teaspoon
* Olive Oil:- 2 tablespoon
* Chilli Oil:- 1 teaspoon
* Chopped Coriander:- for garnishing
* Water:- ½ cup

1. Heat oil in a pan, once hot add chopped onions and garlic to it. Sautee it the raw flavour of garlic is gone and onions are translucent. ( Do not brown the onions.) Add yellow bell peppers and green bell peppers to it. Cook for 5 minutes over medium heat. 

2. Add chopped tomatoes, green chillies and half cup of water to it. Cook till the tomatoes are mushy. Add salt, black pepper, red chilli powder and cumin seeds to it. Mix and cook for 2-3 minutes. Add the diced Paneer pieces to the pan. Mix with light hands.

3. After 3 minutes, make 4  depressions between the gravy. Keep some distance between them. Now slowly crack 4 eggs one by one in the depressions made. Make sure that the egg yolk is not spoiled. Add seasoning to the eggs. Cover and cook for 5 minutes over a low heat. 

4. After 5 minutes add chopped coriander leaves and chilli oil to it for garnishing. Serve hot.

Serving Tips:- Serve in as a breakfast. Serve one portion of the eggs with some peppers accompanied with  breads of your choice.

Do try my recipe and leave for comments below. Till then Happy Cooking.!
Creative Commons License by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License