Shakshuka inspired Eggs – Indian Style
Eggs poached in a spicy vegetable laden mixture. Pure Gorgeousness!
This comes from my mom’s recipe diary. Its funny but growing up, we referred to it as ‘Andyacho prakar’. Back then, the world was not as connected as it is now via the Internet. It was only until a few years back did I understand that this recipe is so much similar to the traditional Middle Eastern Shakshuka recipe. The traditional recipe is often spiced with cumin but I have not tweaked my mom’s original recipe much since that is the way I like it.
You start with sauteing a mixture of onions, tomato, the usual g&g and other spices. Then add in a few thinly sliced potatoes. Once this mixture is kind of cooked about 3/4th way, you add in the eggs and let it cook undisturbed until the eggs are done. It tastes very yummy.
I prefer making this for breakfast but it is actually good for any time of the day really. Feel free to add more veggies if you like such as bell peppers and up the spices but I like to keep it simple 🙂
Saying ‘Shakshuka’ feels good. Try it. 😉 In the Middle Eastern version, you make small wells in the spice mixture and poach the eggs. However, I spread the eggs on top of the mixture so that when you eat it, you get every bit of the spice mix with the egg.
- Oil - 2 tblspn
- Onion - 1 medium, thinly sliced
- Ginger - 1/2 inch, grated
- Garlic - 2-3 cloves, minced
- Green Chili - 1, minced or to taste
- Tomato - 1, sliced
- Turmeric powder - 1/2 tspn
- Red Chili powder - 1/2 tspn or to taste
- Potato - 1 small, thinly sliced
- Eggs - 6
- Pepper - to taste
- Salt - to taste
- 1) Heat oil in a skillet over medium high heat. Add the onions and saute them until the raw smell goes away.
- 2) Add in all other ingredients except the eggs and cook this mixture until the potatoes are cooked about 3/4th way. Being thinly sliced, they cook pretty fast.
- 3) Turn the heat to medium low. Crack each egg separately on top of the spice mixture. Sprinkle some salt and pepper over the eggs. Cover and cook undisturbed for about 10 minutes or until the eggs are done. Serve hot with buttered toast.
- Yield: 6 servings
- 1) Alternatively, in step 3, make 6 small wells in the spice mixture and crack each egg into the well and follow through the rest of the procedure.