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Indian 'Shakshuka'
with chickpeas / cauliflower / naan

Active: 35 min Total: 35 min
Taking the flavors of Indian cuisine as inspiration, this is a creative twist on traditional Shakshuka that involves eggs being poached in a rich tomato sauce. Reviewers loved the depth of flavor that came from the optional step of toasting spices when this dish was last featured in 2018.
Tags

Ingredients

Metric
Servings:
4
Indian 'Shakshuka':
  • Coriander - 1/2 tsp
  • Cumin - 1/2 tsp
  • Curry powder - 1/2 tsp
  • Paprika - 1/2 tsp
  • Turmeric - 1/4 tsp
  • Cayenne - 1/4 tsp
  • Ginger, fresh - 2 tsp, grated
  • Garlic - 2 cloves, chopped
  • Onions, medium - 1, diced
  • Cilantro - 2 Tbsp, chopped
  • Limes - 1, wedges
  • Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Tomatoes, diced (28 oz / 794 g) - 1 can
  • Cauliflower, frozen - 1 lb
  • Eggs - 4
  • Naan - 4 rounds (sub any flatbread)
  • Yogurt, plain or Greek - for serving

Nutrition Facts

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Prep

  1. Make spice mix - Combine coriander, cumin, curry powder, paprika, turmeric, and cayenne. (Can be done ahead at any time)
  2. (Optional step) Toast spices: Heat a frying pan over medium heat and warm up / toast spices until fragrant. Remove from heat.
  3. Ginger / Garlic / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Cilantro / Limes - Prep as directed.
  5. Beans - Drain and rinse.

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Make

  1. Heat up a saute pan that you have a lid for over medium-high heat. Add cooking oil to pan; once oil is heated, add ginger, garlic, and onions. Saute until softened, ~3 minutes.
  2. Add in diced tomatoes, cauliflower, and beans with spice mix and some salt. Mix everything together and saute for ~5 minutes. Taste and season with more salt or additional spices.
  3. Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for ~5 minutes or until eggs are done to your liking.
  4. Toast naan.
  5. Divide filling and eggs between serving bowls. Top with a dollop of yogurt, cilantro, and a squeeze of lime. Enjoy with naan.

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Reviews

Ratings

Original (39)
Gluten-free (4)
Paleo (3)
Vegetarian (11)

31 reviews

Very good. I was able to use tomatoes from the garden.

By: Kimberly
Posted: Sep 28, 2021
Diet: Paleo
0 Helpful

Not great. The chicken was a bit tasteless even with marinating and I thought the sauce for it was not great. The salsa was what it was. I wasn't expecting a ton from it and it was fine. I had decided to make some Bombay potatoes using curry powder so ended up making a different cauliflower recipe (garlic powder, turmeric & garam masala). The cauliflower and potatoes were fantastic which made the chicken seem especially lackluster.

By: JJ
Posted: Feb 05, 2020
Diet: Paleo
0 Helpful

Good, solid meal. The leftovers were great. Substituted Gardein tenders to make vegetarian.

By: Jenn
Posted: Jan 31, 2020
Diet: Original
0 Helpful

It was fine... not particularly memorable, but good enough. First time cooking chicken under a broiler for me.

By: Teresa
Posted: Jan 28, 2020
Diet: Original
0 Helpful

This was so delicious all of my family members gobbled it up. My spouse who is not an experienced cook had a pretty easy time preparing this for us.

By: Katherine
Posted: Jan 23, 2020
Diet: Original
0 Helpful

A bit bland, somehow not like restaurant tandoori. Salsa was good. The tomato sauce turned out too thin for me (maybe less water would work better).

By: Benjamin
Posted: Jan 02, 2020
Diet: Original
0 Helpful