Shakshuka gets a bold, flavour-packed upgrade with a fragrant curry twist in chef Devan Rajkumar’s Curried Shakshuka with Cilantro Pesto. The best-selling author of Mad Love takes the classic dish to the next level, blending warm spices, smoky paprika, and tender eggs simmered in a rich tomato sauce. A swirl of vibrant, herby cilantro pesto adds a fresh, zesty kick that will have you craving this recipe time and time again.
How to make shakshuka
- What is shakshuka? Shakshuka is a flavour-packed, one-pan dish made of poached eggs in a spiced tomato sauce. The sauce is usually a mix of tomatoes, onions, garlic and warm spices like cumin and paprika, giving it a rich, smoky flavour.
- Where is shakshukah from? It’s originally from North Africa and the Middle East, but now it’s a brunch superstar worldwide.
- How to make shakshuka more flavourful The secret is layering your spices and letting the sauce simmer to perfection. Be sure to toast your spices in oil before adding anything else. It makes all the difference.
- What’s the best bread for dipping in shakshuka? A crusty sourdough or warm pita does the trick.
- Can you make shakshuka ahead of time? Yes! Simply follow all of the steps prior to adding your eggs. When you’re ready, just reheat and add fresh eggs.A
Curried Shakshuka
This family-style meal is the ultimate symbol of togetherness. Something as simple as sharing a meal with loved ones—and eating from the same dish—can be a powerful form of connection. When chef Devan Rajkumar helped open a restaurant in Lahore, Pakistan, the team would prepare staff meals together, taking quick stock of leftover ingredients to churn out a few delicious platters of food. It was fun and spirited and notably elevated by the knowingness that they lived, worked and cooked in solidarity—something this vibrant curried shakshuka evokes.
Equipment
- cutting board
- chef's knife
- large heavy-bottomed skillet with tight fitting lid
- Wooden Spoon
- food processor
Ingredients
Curried Shakshuka
- 2 tbsp olive oil
- 1 tsp cumin seeds 1 onion chopped
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 3 cloves garlic finely chopped
- 2 Thai green or red chilies thinly sliced
- 1 red bell pepper seeded and chopped
- 1 tbsp curry powder
- 1 tsp ground coriander
- 1½ tsp smoked paprika
- 3 cups tomato sauce
- 1 tsp granulated sugar
- 1 cup roughly chopped spinach
- 2 tsp lemon juice
- 6 eggs
- crumbled feta for garnish
- thinly sliced green onions for garnish
Cilantro Pesto
- 1 cup packed cilantro chopped
- ¾ cup basil leaves
- 2 cloves garlic finely chopped
- 2 tbsp pine nuts
- ⅓ cup grated Parmigiano Reggiano
- ⅓ cup olive oil
- 2 tbsp lemon juice
- ¾ tsp salt
Instructions
- Curried Shakshuka: In large heavy-bottomed skillet, heat oil over medium heat; add cumin seeds and fry until fragrant, 1 minute. Stir in onion, salt and pepper and cook, stirring, until onion is golden brown,
- 3 to 4 minutes. Reduce heat to medium-low; stir in garlic, chilies, bell pepper, curry powder, coriander and smoked paprika.
- Stir in tomato sauce, sugar and 3⁄4 cup water. Gently simmer until sauce has reduced and thickened, 10 to 15 minutes. Fold in spinach and lemon juice.
- Using spoon, make six wells in tomato mixture; crack 1 egg into each well. Cover and simmer until whites are set but yolks are still runny, 5 to 8 minutes.
- Cilantro Pesto: In food processor, combine cilantro, basil, garlic, pine nuts, Parmigiano Reggiano, olive oil, lemon juice and salt. Whirl until finely chopped and blended.
- To serve, garnish shakshuka with cilantro pesto, feta and green onions.
Notes
Sustainability tip: Don’t toss out your eggshells—they’re high in calcium and give a boost to the soil in your garden. Rinse them, let them dry out, grind them up, then mix them in with your compost or fertilizer.
