Indian Shakshuka
with chickpeas / cauliflower / naan
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.
Ingredients
- Garam masala - 3 tsp
- Salt - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Cumin, ground - 1/2 tsp
- Curry powder, mild - 1/2 tsp
- Paprika - 1/2 tsp
- Red pepper flakes - 1/4 tsp
- 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 or flatbread, gluten-free - 4 rounds (sub gluten-free chips)
- Yogurt, plain or Greek - for serving
Nutrition Facts
Prep
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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)
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Ginger / Garlic / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
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Cilantro / Limes - Prep as directed.
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Beans - Drain and rinse.
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Make
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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.
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Add in spice mix and saute until fragrant, 1 to 2 minutes.
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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.
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Use the back of a spoon to create indentations in the shakshuka. Crack eggs directly into the indentations.
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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.
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Toast naan or flatbread, if using.
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Serve shakshuka with cilantro and yogurt on top and lime wedges on the side. Enjoy with naan.
Nutrition Facts
Reviews
Ratings
26 reviews
We thought this was delicious, but lost a little flavor with the leftovers. Next time, I'd cook fresh eggs with reheated leftovers instead of doing all at one time.
0 HelpfulWorked 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.
0 HelpfulThe 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.
0 HelpfulWe 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.
0 HelpfulMeehhh. 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
0 HelpfulI 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.
0 Helpful