Easy Indian Style Shakshuka Recipe Makhani Shakshuka

Makhani shakshuka is a recipe I’ve been so excited to develop. I love shakshuka and my husband loves butter chicken, so I thought why not combine the two to make eggs poached in a spiced butter tomato sauce. It’s definitely a favorite recipe among my family now. The makhani or butter masala sauce is rich, creamy, and full of spice. It’s similar to my Paneer Makhani, Instant Pot Butter Chicken, as well as Dal Makhani. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry

What is Shakshuka?

Shakshuka is a vegetarian dish of eggs poached in a rich tomato sauce with peppers and onions. Shakshuka is originally from North Africa but is also a staple recipe in the Middle East. Over the past few years, it’s become popular in the United States as well – it’s no wonder that shakshuka is well-liked, it’s an easy comfort food.The literal translation of shakshuka is “mixed” which probably alludes to it originating as a recipe to use up different ingredients in a pan with eggs. When researching different recipes for shakshuka, I found all different styles and varieties, leading me to think it would be delicious to use butter masala sauce as the base for my makhani shakshuka recipe.

What is Makhani?

Makhani, means “with butter,” and is a traditional Indian dish that can be made with all different proteins, like chicken, lentils, and paneer. Here this makhani recipe is being used with eggs to make the most decadent and creamy brunch recipe. Makhani or butter masala sauce always has a base of warm garam masala spice as well as Kashmiri chili powder. I love Kashmiri chili powder for its bright red color as well as mild heat profile. If you don’t have Kashmiri chili powder, try using smoked paprika or sweet paprika with a pinch of cayenne pepper. These spices are mixed with tomato paste for a robust flavor and mellowed by heavy cream for a smooth finish. With delicately poached eggs, this one-pan Indian shakshuka recipe is a true crowd-pleaser.

Indian Style Shakshuka Recipe Ingredients

Ghee: Or clarified butter, that has been simmered and strained to remove the water. Ghee is cooked until lightly caramelized for a decadent nutty flavor. Better yet, ghee is stable at room temperature with a high smoke point–it’s the oil of Indian cooking. You can buy it premade or make ghee at home. Aromatics: Includes onion, garlic, and ginger. These three ingredients form the foundational flavors of the butter masala sauce, adding sweet and spicy tastes. Tomato Paste: Tomato paste is essential in making the makhani sauce have a deeply rich tomato flavor. The sugars in the tomato paste lightly caramelize making a sauce that is more flavorful than using crushed or pureed tomatoes. Spices: Includes turmeric, garam masala, and Kashmiri chili powder for a warm classic butter masala taste. Use smoked or sweet paprika with a pinch of cayenne pepper if you don’t have Kashmiri chili powder. Heavy Cream: The ingredient that brings all the flavors together ensuring the sauce isn’t too spicy or robust with aromatic flavor. If you prefer a non-dairy alternative, try using full-fat coconut milk or soaked and pureed cashews in water. Garnishes: Kasoori method (fenugreek leaves), red chili flakes, cilantro, and hot honey are the finishing touches, adding some spicy and fresh herb flavors in each bite.

How to Make Indian Style Shakshuka Recipe

Heat the ghee in a medium skillet over medium heat. Add the onions and cook for 5 to 8 minutes until translucent and lightly browned. Add the ginger and garlic and cook for 30 seconds until aromatic. Stir in the tomato paste and water and mix well to combine. Add Kashmiri red chili powder, turmeric, garam masala, and salt. Mix well.

Add heavy cream and stir until smooth. Reduce the heat to low and allow to simmer for 2 minutes or so. Make 6 wells in the sauce using a spatula for the eggs. Crack an egg into a separate bowl then place in the well. Repeat with the remaining 5 eggs. Cover the skillet and allow the eggs to simmer in the sauce for 5 to 8 minutes until the whites are cooked and opaque but the yolks are still runny (if you prefer your yolks more cooked, simmer the eggs for longer). Remove the skillet from the heat and garnish with Kasoori methi, red chili flakes, cilantro, and hot honey.

Makhani Shakshuka Recipe Tips

Use a large heavy-bottomed pan for this shakshuka recipe If you don’t have Kashmiri chili powder use smoked or sweet paprika with a pinch of cayenne pepper To make this Indian Shakshuka vegan or dairy-free, substitute the heavy cream for full-fat coconut milk or blended cashews in water

Serving

Serve this recipe with mini naan that has been brushed with ghee and warmed through on a cast iron griddle over medium-low heat for a couple of minutes per side.

Storing

This Indian-style shakshuka recipe is best served immediately after making to keep the eggs from overcooking. If you do want to store leftovers, place them in an airtight container and store it in the fridge for up to 4 days. Reheat gently in a skillet over low heat or in the microwave for a couple of minutes.