It's a lazy Sunday morning, and you're craving a hearty and unique breakfast, something beyond the typical scrambled eggs or toast.
You open Google and start looking for breakfast ideas….
That's when you stumble upon Shakshuka, a North African dish that has taken the brunch world by storm.
You make the recipe following the easy steps, and there it is, ready to indulge.
As you take your first bite, your senses are awakened by the perfect harmony of bold spices, fragrant herbs, and the delicate creaminess of coconut.
The warm, pillowy naan bread effortlessly soaks up every last drop of the rich, satisfying sauce, while the tender baked eggs complete this symphony of flavors.
Origins
Shakshuka hails from North Africa, where it has long been a staple dish. Its popularity has grown exponentially in recent years, and it's now a beloved brunch item in trendy cafes worldwide. This Indian-Inspired Shakshuka recipe adds a unique twist to the traditional version, infusing it with the bold flavors of India for an unforgettable taste sensation.
Why You Will Love This Recipe
There's something irresistible about the combination of baked eggs, chunky tomato sauce, and aromatic Indian spices.
This Indian-Inspired Shakshuka offers a tasty and filling meal, perfect for any time of day. The addition of chickpeas and coconut cream not only adds depth and creaminess but also makes this dish even more satisfying and dinner-worthy.
Tips
- Make sure to use an oven-proof skillet (cast iron, enameled, or stainless steel all work well).
- For an even more authentic Indian flavor, consider adding a pinch of garam masala or a touch of ground cumin to the sauce.
- Use a good-quality curry simmer sauce for optimal flavor.
- Adjust the spice level to your preference by choosing a milder or spicier curry sauce.
- Don't overcook the eggs. Keep an eye on them to ensure they're cooked to your desired level of doneness.
Ingredients
- olive oil (or coconut oil for a different flavor)
- garlic,
- chickpeas, drained and rinsed
- 1 jar of your favorite curry paste
- water
- sugar
- coconut cream, plus extra for serving
- parsley or coriander for garnish
- Naan bread or sourdough toast for serving
Serving Suggestions
Serve your Indian-Inspired Shakshuka sizzling hot, straight from the skillet. Pair it with warm naan bread or thick slices of sourdough toast for dipping and soaking up every last bit of that delectable sauce.
Substitutions
- For a dairy-free version, substitute coconut oil for the olive oil and use a dairy-free naan or bread for serving.
- Replace chickpeas with other beans or lentils for a different texture and flavor.
Equipment:
- Oven-proof skillet
- Mixing spoon
- Oven mitts
- Wooden spoon
- Measuring cups and spoons
FAQs
Q: Can I make this dish ahead of time and reheat it?
A: While Shakshuka is best enjoyed fresh from the oven, you can prepare the sauce and chickpea mixture ahead of time. When ready to serve, reheat the sauce, make the indentations, and proceed with the egg and coconut cream step.
Q: Can I make this dish vegetarian or vegan?
A: This recipe is already vegetarian. For a vegan option, you can replace the eggs with cubes of tofu or try a vegan egg substitute.
📖 Recipe
Indian Shakshuka
Ingredients
- 1 tablespoon olive oil or coconut oil for a different flavor
- 2 cloves garlic minced
- 1 can chickpeas drained and rinsed
- 1 jar of your favorite curry paste
- ⅓ cup water
- 1 tablespoon sugar
- 1 tablespoon coconut cream plus extra for serving
- Chopped parsley or coriander for garnish
- Naan bread or sourdough toast for serving
Optional Ingredients:
- A pinch of garam masala or ground cumin
- 1 small onion finely chopped
- 1 can 400 g diced tomatoes
Instructions
- Start by preheating your oven to 390°F (200°C)
- In an oven-safe skillet, warm the olive oil over medium heat. Add in the minced garlic, cooking until it releases its aroma, approximately 30 seconds.
- Add the chickpeas to the skillet, sautéing them alongside the garlic for 2-3 minutes.
- Incorporate the Sharwood's Rogan Josh Simmer Sauce into the skillet. To utilize any remaining sauce, fill the empty jar with ⅓ cup of water, give it a swirl, and pour it into the mixture.
- Blend in the sugar, and allow the sauce to simmer at low heat for around 10 minutes or until it thickens slightly.
- Create four wells in the sauce using a spoon. Fill each well with a tablespoon of coconut cream, followed by cracking an egg atop the coconut cream.
- Place the skillet into the preheated oven, baking the dish for 8-10 minutes based on your desired egg yolk consistency. Remember, the eggs will cook a bit more once they're out of the oven.
- To serve, adorn the Indian-Inspired Shakshuka with a sprinkle of chopped parsley or coriander, a drizzle of extra coconut cream, and enjoy it alongside warm naan bread or sourdough toast for the perfect dipping experience.
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