Masala Shakshuka

Masala-spiced shakshuka with eggs poached in a tomato, pepper and cumin sauce.

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South Asian garam masala and ginger deepen the familiar tomato-and-egg skillet without hiding its shakshuka character.

Ingredients

• 6 eggs
• 800 g chopped tomatoes
• 1 onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 10 g ginger, grated
• 1 tsp ground cumin
• 1 tsp garam masala
• 0.5 tsp chilli powder
• 1 tbsp olive oil
• 2 tbsp coriander, chopped

Step-by-step method

1. Heat olive oil in a wide lidded skillet and cook onion and bell pepper over medium heat for 6–7 minutes.
2. Add garlic, ginger, cumin, garam masala and chilli powder and stir for 45 seconds.
3. Add chopped tomatoes, season lightly and simmer uncovered for 12 minutes until thick enough to make wells in.
4. Use a spoon to make six wells in the sauce and crack an egg carefully into each one.
5. Cover the skillet, reduce the heat and cook for 5–7 minutes until the whites are set and the yolks reach your preferred doneness.
6. Remove from the heat and let the pan stand uncovered for 2 minutes.
7. Scatter with coriander and serve with naan, pita or toasted bread.