Indian Shakshuka | Tamatar Par Eedu | Video

Indian shakshuka (tamatar par eedu) Give a spicy twist to your favorite shakshuka with this Indian style recipe – think aromatic spices, tomato-based sauce and poached eggs. The perfect brunch for an extra special day!

Shakshuka – one of my most favorite ways to start the day. I love toasted sourdough dipped in deliciously good spiced tomato goodness. What’s not to love?

Well, tamatar par eedu (eggs on tomato), in other words, Indian style shakshuka is a Parsi breakfast delight that’s utterly delicious and loaded with Indian spices. The spices literally elevate the dish to another level making it the ultimate version of shakshuka. The best part? It’s super nutritious and easy to make. I love to serve this with fluffy naan, however, feel free to toast a few slices of sourdough for a quick brunch.

How To Make Indian Shakshuka

Start with sauteing some onions in a little oil. When they are soft and translucent, add in ginger, garlic, and green chilies. Stir fry until aromatic. Next up, stir fry the ground spices including ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. These spices add that extra level of flavor to these dishes.

Stir in canned tomatoes and coriander (cilantro) leaves. Add a touch of jaggery for a beautiful contrast with spiced tomatoes. Once the tomatoes are cooked, make a few small indents in the tomato sauce. Crack the eggs in them and poach. Cook the eggs as per your liking. And you have Indian style shakshuka! You can also make a few naans to go with the shakshuka if you like. Enjoy!

More Shakshuka Recipes:

• Shakshuka | Eggs in Spicy Tomato Sauce 
• Green Shakshuka 
• Shakshuka Pizza 

Yield: 4

Indian Shakshuka | Tamatar Par Eedu | Video

Print

Poached eggs in spiced tomato sauce - perfect for breakfast, lunch or dinner!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 tablespoon oil
• 1 cup chopped onions
• 1 – inch fresh ginger, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 green chili, chopped
• ½ teaspoon ground turmeric (turmeric powder)
• 1 teaspoon ground cumin (cumin powder)
• 1 teaspoon ground coriander (coriander powder)
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 2 cans (400g x 2) diced tomatoes or 4 large tomatoes, chopped
• 2 tablespoons coriander (cilantro) leaves
• 1 tablespoon sugar or jaggery
• 4 eggs
• Salt to taste
• Chopped coriander (cilantro) leaves, to garnish
• Naan (homemade or store bought) or toasted sourdough, to serve

Instructions

1. Heat oil in a large frying pan or skillet over medium-low heat.
2. Add onions. Cook, stirring occasionally, for 2-3 minutes or until soft and translucent.
3. Add ginger, garlic and green chili. Cook, stirring, for 1-2 minutes or until fragrant.
4. Stir in ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Cook, stirring, for 30 seconds or until aromatic.
5. Add tomatoes coriander (cilantro) leaves, and sugar or jaggery. Season with salt. Stir to combine. Cook, stirring occasionally, for 5 minutes.
6. Using the back of a spoon, make 4 indents in the tomato mixture.
7. Gently crack eggs into the indents. Cover with a lid. Cook eggs to your liking.
8. Garnish with coriander (cilantro) leaves. Serve with naan or sourdough.

Notes

1. There are many variations of this recipe like bhaji par eeda with the addition of methi leaves and papeta par eeda with potatoes

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 249Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 186mgSodium 359mgCarbohydrates 32gFiber 5gSugar 14gProtein 12g

The nutritional data is for information purposes only

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