Makhani Shakshuka Recipe

I absolutely adore this Makhani Shakshuka recipe because it perfectly blends my love for spicy Indian flavors with the comfort of a classic brunch dish. Plus, there’s something magical about soaking up that rich, creamy sauce with some crusty bread while those eggs are just perfectly poached.

My recipe for Shakshuka Makhani results in a creamy, spiced tomato sauce combined with perfectly poached eggs. Unsalted butter and garam masala add warmth and flavor, while ginger-garlic paste brings depth to the dish.

For the sauce, I finely chop onions and sauté them with cumin seeds and a hint of turmeric until they are golden—cooked just short of the euphoria that the aroma otherwise would bring. Every flavor in this dish is aromatic and satisfying, and when you serve it with crusty bread, it satisfies mealtime hunger, too.

Ingredients

Butter:
Contributes depth and a velvety mouthfeel.

Ginger-garlic paste:
Imparts fragrant taste and promotes healthy digestion.

Cumin seeds:
Spicy, earthy flavor with digestive perks.

Garam masala:
An intricate medley of flavors makes for a warm, spicy blend.

Tomato puree:
Provides sharpness of taste and is plentiful in antioxidants.

Heavy cream:
Adds a smooth texture and is creamy.

Honey:
Sweetness, with a natural balance of spices and acidity.

Ingredient Quantities

• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 2 cups tomato puree
• 1/2 cup heavy cream
• 1 tablespoon honey
• Salt to taste
• 6 large eggs
• Fresh cilantro, chopped, for garnish
• Freshly cracked black pepper, to taste
• Crusty bread, for serving

Instructions

1. In a large skillet or pan, medium heat the butter and vegetable oil. Add the onion, finely chopped, and sauté until it becomes translucent.

2. Add the ginger-garlic paste and cumin seeds. Stir and cook for about 2 minutes until fragrant.

3. Incorporate garam masala, ground coriander, turmeric powder, and red chili powder. Combine well and cook for an additional minute to ensure that the spices are toasted.

4. Add the tomato puree and mix well. Let it do its thing for about 10 minutes, you know, until it thickens up nicely. Stir it a few times, or don’t, depending on how you like your sauce.

5. Lower the heat and stir in the heavy cream and honey. Add salt to taste and let the mixture simmer for 5 minutes.

6. Form tiny depressions in the sauce and break an egg into each depression.

7. Place a lid on the skillet and allow the eggs to cook for roughly 8–10 minutes. They are done when the whites are firm but the yolks quiver slightly.

8. Add freshly cracked black pepper and additional salt, if needed, to taste.

9. Before serving, sprinkle with freshly chopped cilantro.

10. Serve the Makhani Shakshuka hot, with crusty bread on the side for dipping.

Equipment Needed

1. Large skillet or pan
2. Lid for the skillet or pan
3. Measuring spoons
4. Cutting board
5. Chef’s knife
6. Wooden spoon or spatula
7. Small bowls (for holding pre-measured ingredients)
8. Mixing spoon
9. Plate (for serving)

FAQ

• Q:Is it permissible to use olive oil in place of vegetable oil? A: Indeed, olive oil can take the place of vegetable oil in this recipe.
• Q:How can I reduce the spiciness of this dish? A: To temper the heat, you can use less red chili powder or leave it out completely.
• Q:Is it permissible to use canned tomatoes in place of tomato puree? A: Yes, you can blend canned tomatoes into a puree to use as a substitute for tomato puree.
• Q:Is it essential to use heavy cream, or can it be replaced with something else? A: You can use coconut milk to lighten the dish and substitute non-dairy creamer for a vegan-friendly option.
• Q:Makhani Shakshuka goes best with what type of bread? A: The ideal bread for Makhani Shakshuka is a nice, crusty loaf—like a baguette—that you can tear into pieces. But any kind of bread that you can dip into the sauce will work.
• Q:Can this dish be prepared ahead of time? A: You can make the sauce ahead of time, but for the best texture, you should add the eggs just before you’re ready to serve the dish.
• Q:Can leftovers be stored? A: Leftovers can be kept in an airtight container in the fridge for up to 2 days. When you are ready to enjoy them, reheat gently in order to avoid overcooking the eggs.

Substitutions and Variations

Unsalted Butter:
Use ghee for a deeper, richer flavor, or use coconut oil for a dairy-free alternative.
Vegetable Oil:
Utilize olive oil for a touch that’s more Mediterranean, or employ canola oil as a neutral alternative.
Heavy Cream:
Coconut cream makes this a dairy-free dessert; Greek yogurt swaps in for a tangy twist.
Honey:
Use maple syrup for a different kind of sweetness, or agave syrup as a vegan alternative.
Fresh Cilantro:
If cilantro is not available or preferred, you can substitute with fresh parsley.

Pro Tips

1. Balance the Heat Adjust the amount of red chili powder based on your spice tolerance. You can start with less and gradually add more after tasting, as it’s easier to increase heat than to reduce it.

2. Enhance Flavor with Freshness Use freshly cracked black pepper for a more vibrant and aromatic finish. Consider using fresh ginger and garlic instead of paste for a livelier taste.

3. Tomato Puree Consistency If your tomato puree is very watery, let it cook down longer in step 4 until it reaches your desired thickness. This will ensure the final dish isn’t too watery and has a good depth of flavor.

4. Perfect Egg Cooking To ensure evenly cooked eggs, make sure the depressions in the sauce are deep enough to hold the eggs without overflowing. Also, consider using a clear lid so you can monitor the eggs without releasing heat.

5. Cilantro as a Fresh Touch Chop the cilantro right before serving to preserve its aroma and vibrant color. For extra freshness, you can also add a squeeze of lemon juice just before serving to enhance the flavors.