Shakshuka is a one-pot Middle Eastern flavor packed baked egg dish that is usually served for breakfast with pita on the side. It’s a very comforting meal and a favorite to all egg lovers. As much as I relish the original authentic version of the dish, I occasionally like to add a fun little twist. A few days’ back, I made it with Indian spices and threw in some baby spinach too. This Indian Spiced Spinach Shakshuka has an intense depth of flavor and spinach adds an interesting texture to the whole dish.
I had shared a Shakshuka recipe couple of years back that I had prepared for a client. In that post, I mentioned about my roommate who introduced me to the dish. Of course, at that time, we didn’t know if the dish even had a real name. She used to cook that dish a lot often but always with Indian spices. I used to call it Tomato Cracked Egg Curry! It was my go to meal. Also, it was probably the only dish I could cook effortlessly.
Few basic points on this Indian Spiced Spinach Shakshuka
The spices that I added are quite basic and easily available except for kasoori methi (dried fenugreek leaves) but a good substitute would be dried celery leaves.
I don’t bake the eggs in the oven. Instead, I just cover it and let it cook in low heat. Typically, I like to leave the egg yolk runny but I live with a toddler who still doesn’t enjoy runny eggs and I am also a little paranoid to offer him that. So, for the last step of cooking the cracked eggs, just keep an eye and switch off the heat once you feel it’s done as per your choice.
I used canned tomato as the color always pops better. But, you could use finely chopped tomatoes too.
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 6 oz/171 g red onion, thinly sliced
- 1 teaspoon salt
- 3 garlic cloves, thinly sliced
- ½ teaspoon cumin powder
- ½ teaspoon chili powder
- 15 oz/425 g canned tomato sauce
- ½ teaspoon salt
- ½ teaspoon cinnamon powder
- 1 teaspoon sugar, canned tomato sauce can be little tart
- 1 teaspoon dried fenugreek leaves
- 5 oz/ 142 g baby spinach
- 5 eggs
- finely chopped cilantro leaves for garnish
- Place a heavy bottom 9-inch diameter skillet on medium heat. Drizzle the oil and once the oil heats up, scatter the cumin seeds followed by the garlic. Stir for a minute and then, drop the sliced onion. Sprinkle half of the salt. Sauté for 5 minutes or until the onions are cooked through and turn golden brown in color.
- Sprinkle the cumin powder and chili powder. Give it a mix and pour the tomato puree. Stir and cook for 2 minutes.
- If you are using canned tomato sauce, sprinkle the sugar, else you can omit it. Sprinkle rest of the salt, cinnamon powder and dried fenugreek leaves. Give it a stir and then, cover and simmer for 5 minutes.
- After 5 minutes, give it another stir and drop all the baby spinach. Cover the pan for 1 to 2 minutes as that will help to wilt the spinach and make it easy to stir around and mix everything.
- After mixing everything, check for salt and add any, if required.
- Finally, create tiny holes using a spatula and crack the eggs one at a time. Cover the pan and let it cook for 3 to 5 minutes, depending on how runny or firm you like your egg yolk.
- Garnish with fresh cilantro leaves and serve warm.