Tomato Achaar Shakshuka

March  9, 2014
3 Ratings
  • Serves 1
Author Notes

I love spicing up my shakshuka with tomato achaar, an Indian relish. —Chitra Agrawal

What You'll Need
  • 1 1/2 tablespoons olive oil
  • 1/2 medium onion, diced
  • 1/2 red bell pepper, chopped
  • 1 garlic clove, crushed
  • 1 1/2 cups tomato, diced
  • 3 tablespoons Brooklyn Delhi tomato achaar
  • 2 eggs
  • salt & pepper
  • parsley, chopped
  • feta, crumbled
  1. Heat the oil in a pan on medium. Add the onions and red bell pepper and saute until soft. Add the garlic and fry for a minute. Add the tomatoes, tomato achaar and salt and pepper to taste. Bring the sauce to a boil and then reduce the heat to medium-low, stirring from time to time until the tomatoes are soft, 12-15 minutes.
  2. With a spoon, clear 2 spaces in the pan. Break one of the eggs into a small bowl and carefully slide it into one of the spaces. Repeat this same process with your other egg. Cover the pan and cook on low for about 5 minutes, until the egg whites are set and the yolks are still soft and runny. Turn off the stove.
  3. Garnish with parsley and feta. Serve immediately with crusty bread or warm tortillas and more tomato achaar on the side.

See what other Food52ers are saying.

  • cookcooks
  • Jennifer Nikola
    Jennifer Nikola
Specialize in Indian recipes using local ingredients. I'm the owner of Brooklyn Delhi and author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn (Penguin Random House).

2 Reviews

cookcooks February 28, 2023
Made this as directed and it was very good. Pretty easy to throw together too.
Jennifer N. October 18, 2017
I love this recipe and I love the Brooklyn Delhi's tomato achaar but am finding it nearly impossible to order or find in stores. Does anyone have an approximate recipe? It is hard when recipe's depend on a specific product that may be here today- gone tomorrow.