Indian-Spiced Masala Shakshuka

Ingredients

• 5 pieces Large eggs
• 28 ounces Canned crushed tomatoes
• 1 medium Red onion, finely diced
• 2 tablespoons Ghee or vegetable oil
• 1 tablespoon Ginger-garlic paste
• 2 pieces Green chilies, slit lengthwise
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 0.25 cup Fresh cilantro, chopped
• 0.5 teaspoon Kashmiri red chili powder
• 0.25 cup Crumbled paneer or feta(optional)

Instructions

1. 1

   Heat the ghee in a large deep skillet over medium heat and sauté the diced onions until they turn translucent and golden.

2. 2

   Stir in the ginger-garlic paste and slit green chilies, cooking for 2 minutes until the raw aroma disappears.

3. 3

   Add the turmeric, garam masala, cumin, and chili powder, toasting the spices in the oil for 30 seconds to release their fragrance.

4. 4

   Pour in the crushed tomatoes and season with salt; simmer for 10-12 minutes until the sauce thickens and the oil begins to separate at the edges.

5. 5

   Use a large spoon to create five small wells in the tomato mixture and carefully crack an egg into each indentation.

6. 6

   Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for 5-8 minutes until the egg whites are set but the yolks remain runny.

7. 7

   Garnish the dish generously with fresh chopped cilantro and optional crumbled paneer or feta cheese.

8. 8

   Serve immediately with warm naan or toasted sourdough bread for dipping into the spiced sauce and yolks.