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Prep time
10 minutes
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Cook time
20 minutes
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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!
—MasalaMama
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Ingredients
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1
jar Masala Mama Tikka Masala Simmer Sauce https://food52.com/shop...
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2 tablespoons
oil or ghee
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1
medium red onion, sliced
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1
orange or yellow bell pepper, sliced
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1-2 cups
baby or regular spinach, chopped (optional)
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6
eggs
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1
ball fresh mozzarella, sliced or grated
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Fresh basil or cilantro, for garnish
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1-2 tablespoons
Parmesan cheese, grated
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½ teaspoons
red pepper flakes, for garnish (optional)
Directions
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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.
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Add the Masala Mama Tikka Masala Simmer Sauce, spinach and red pepper flakes. Cook, stirring often until the spinach has wilted, about 5 minutes.
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Make 6 small wells in the sauce with the back of a spoon, and crack an egg into each well.
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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.
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Garnish the Shakshuka with basil or cilantro and parmesan. Serve with grilled bread or naan.
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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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