Make Ahead

Tikka Masala Shakshuka with Bell Peppers and Mozzarella

September 23, 2020
0 Ratings
Photo by MasalaMama
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

Shakshuka is a lovely one skillet dish of eggs poached in a delicious spiced sauce of bell peppers, onions, and tomatoes. This is an easy Indian-ish take on the Shakshuka made with Masala Mama’s fabulous Tikka Masala sauce and finished with fresh mozzarella instead of paneer. I can have it for breakfast, lunch or dinner!

What You'll Need
  • 1 jar Masala Mama Tikka Masala Simmer Sauce
  • 2 tablespoons oil or ghee
  • 1 medium red onion, sliced
  • 1 orange or yellow bell pepper, sliced
  • 1-2 cups baby or regular spinach, chopped (optional)
  • 6 eggs
  • 1 ball fresh mozzarella, sliced or grated
  • Fresh basil or cilantro, for garnish
  • 1-2 tablespoons Parmesan cheese, grated
  • ½ teaspoons red pepper flakes, for garnish (optional) 
  1. Heat the oil in a large skillet over medium heat. Add the onions, peppers, and a pinch of salt. Cook, stirring occasionally until soft but not brown, for 10 minutes.
  2. Add the Masala Mama Tikka Masala Simmer Sauce, spinach and red pepper flakes. Cook, stirring often until the spinach has wilted, about 5 minutes.
  3. Make 6 small wells in the sauce with the back of a spoon, and crack an egg into each well.
  4. Lower the heat, add the mozzarella around the eggs, cover and cook for 5-7 minutes, or until the eggs are set to your liking.
  5. Garnish the Shakshuka with basil or cilantro and parmesan. Serve with grilled bread or naan.
  6. TIP: I love heating naan on a hot cast iron skillet or directly on the flame till it get a few brown spots and topping with some butter

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