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Indian Shakshuka
with chickpeas / cauliflower / naan

Active: 30 min Total: 30 min
Shakshuka is a Middle-Eastern dish in which eggs are poached right inside a tomato-based sauce. It makes a great foundation for a variety of flavors and spices, so we couldn't resist making this Indian-inspired version that is served with yogurt and naan.
Smarts: Want to add some greens? Fold in some baby spinach at the same time as the cauliflower.
Tags

Ingredients

Metric
Servings:
4
Indian Spice Blend:
  • Garam masala - 3 tsp
  • Salt - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Cumin - 1/2 tsp
  • Curry powder, mild - 1/2 tsp
  • Paprika - 1/2 tsp
  • Red pepper flakes - 1/4 tsp
Indian 'Shakshuka':
  • Ginger - 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 florets, frozen - 1 lb
  • Eggs - 8
  • Naan - 4 rounds
  • Yogurt, plain or Greek - for serving

Nutrition Facts

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Prep

  1. Make spice blend - Combine garam masala, salt, ground coriander, cumin, curry powder, paprika, and red pepper flakes. (Can be done up to 5 days ahead)
  2. Ginger / Garlic / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Cilantro / Limes - Prep as directed.
  4. Beans - Drain and rinse.

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Make

  1. Heat a large saute pan (use one that has a lid) with oil over medium heat. Add ginger, garlic, and onions and saute until onions are starting to soften, ~3 minutes.
  2. Add in spice mix and saute until fragrant, 1 to 2 minutes.
  3. Add diced tomatoes (including liquid), cauliflower florets (no need to defrost first), and beans. Bring to a simmer. Simmer for 5 minutes to let cauliflower soften and some of the liquid to cook off. Taste and season with some salt and pepper.
  4. Use the back of a spoon to create indentations in the shakshuka. Crack eggs directly into the indentations.
  5. Lower heat to low-medium and cover pan with a lid. Cook until whites are set and yolks are done to your liking, ~5 minutes.
  6. Toast naan.
  7. Serve shakshuka with cilantro and yogurt on top and lime wedges on the side. Enjoy with naan.

Nutrition Facts

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Reviews

Ratings

Original (25)
Gluten-free (2)
Paleo (7)
Vegetarian (11)

25 reviews

Worked well to reheat and then add a new egg. I was even able to cook the eggs in the microwave to eat at work for lunch. I think I didn't add enough salt or seasoning. It was a little bland.

By: Sarah
Posted: Mar 22, 2021
Diet: Vegetarian
0 Helpful

The flavors were great, and even some of my kids enjoyed it. I added some leftover zucchini and pre-cooked the cauliflower in the microwave to help soften it, based on some other reviews. The lid helps to cook the eggs.

By: Judith
Posted: Oct 15, 2020
Diet: Original
0 Helpful

We are always shakshuka fans but this one is particularly good. I don’t know how people cook their eggs so fast. I like really hard eggs but it still takes like 4-5x the recommended cooking time.

By: Caitlin
Posted: Aug 30, 2020
Diet: Vegetarian
0 Helpful

Meehhh. we overcooked the eggs, so that's on us...but I didn't find it particularly appealing. Would swap cauliflower with red peppers and maybe some spinach

By: Meaghan
Posted: Jul 12, 2020
Diet: Vegetarian
0 Helpful

I love shakshuka. Every version I've made. Mine was spicy...but I also used salsa style diced tomatoes. I can't manage to cook the egg in the sauce so I just fry an egg separately and put it on top. I can do the same with leftovers.

By: Meaghan
Posted: Jun 25, 2020
Diet: Paleo
0 Helpful

Great base recipe. I think it needs a bit more "kick" so will use more spices next time. Very filling because of the chickpeas and eggs and we love anything tomato based.

By: Mariya
Posted: Jun 24, 2020
Diet: Original
0 Helpful