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.