I had shared a Shakshuka recipe couple of years back that I had prepared for a client. In that post, I mentioned about my roommate who introduced me to the dish. Of course, at that time, we didn’t know if the dish even had a real name. She used to cook that dish a lot often but always with Indian spices. I used to call it Tomato Cracked Egg Curry! It was my go to meal. Also, it was probably the only dish I could cook effortlessly.
Few basic points on this Indian Spiced Spinach Shakshuka
The spices that I added are quite basic and easily available except for kasoori methi (dried fenugreek leaves) but a good substitute would be dried celery leaves. I don’t bake the eggs in the oven. Instead, I just cover it and let it cook in low heat. Typically, I like to leave the egg yolk runny but I live with a toddler who still doesn’t enjoy runny eggs and I am also a little paranoid to offer him that. So, for the last step of cooking the cracked eggs, just keep an eye and switch off the heat once you feel it’s done as per your choice. I used canned tomato as the color always pops better. But, you could use finely chopped tomatoes too.
