A tomato and egg skillet built on familiar Indian spices, finished with a side of fibre-rich toast. Shakshuka traditionally comes from North African and Middle Eastern kitchens, but the tomato-and-egg format adapts easily to Indian spices. Swapping in cumin, coriander and turmeric gives the dish a familiar warmth while keeping the technique the same, with eggs poached gently in a well-spiced tomato base. Nutritional Benefits: Eggs are a complete protein and one of the few natural sources of vitamin D, alongside choline for brain health. Tomatoes are rich in lycopene and vitamin C, and the multigrain bread adds fibre that keeps this meal satisfying for longer.
843 kcal
Calories
43.6 g
Protein
85.9 g
Carbs
38.5 g
Fat
Heat the olive oil in a wide pan and sauté the onion until soft.
2. Add the garlic and capsicum, and cook for 2 to 3 minutes.
3. Stir in the tomato puree along with the cumin, coriander powder, turmeric, chilli powder and salt. Simmer for 8 to 10 minutes until the mixture thickens into a rich sauce.
4. Make four small wells in the sauce and crack an egg into each one.
5. Cover the pan and cook on low heat until the egg whites are set but the yolks remain soft, about 5 to 6 minutes.
6. Scatter coriander leaves on top and serve directly from the pan with multigrain toast.
Summary:
The result is a breakfast that draws on eggs and tomatoes for two very different kinds of nutrition, protein from one and lycopene from the other, cooked together in a single pan. It works particularly well on a weekend morning when there is a little more time to sit down at the table.
