#shorts Easy Indian Style Shakshuka Recipe (Makhani Shakshuka)

By Ministry of Curry · 30 min

Ingredients

Instructions

1. Heat the ghee in a medium skillet over medium heat.
2. Cook the diced onion for 5 to 8 minutes until translucent and lightly browned; covering the pan speeds this up.
3. Add the ginger and garlic and cook for 30 seconds until fragrant.
4. Stir in the tomato paste and water, then cook on medium heat for 2 to 3 minutes until the sauce starts to bubble.
5. Lower the heat, stir in the heavy cream and cook 4 to 5 more minutes until heated through.
6. Mix in the Kashmiri red chili powder, turmeric, garam masala and salt until well combined.
7. Reduce the heat to low and simmer for about 2 minutes.
8. Make 6 wells in the sauce with a spatula.
9. Crack each egg into a separate bowl, then slide it into a well; repeat with the remaining eggs.
10. Cover the skillet and simmer the eggs for 5 to 8 minutes, until the whites are opaque and set but the yolks are still runny (simmer longer for firmer yolks).
11. Remove from the heat and garnish with kasoori methi, red chili flakes, cilantro and hot honey.
12. Heat a griddle over medium heat, brush the naan with ghee and warm on both sides for a couple of minutes.
13. Serve the naan warm with the shakshuka.

Summarized from Ministry of Curry's video. Watch it for the details.

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GarlicOnionEggGingerCreamHeavy creamTomato paste