Dairy-Free,  Indian Fusion,  Quick Recipes

Indian Style Shakshuka with Arugula, Spinach, and Bell Peppers

This Indian inspired Shakshuka makes a tasty weekend brunch!

 

Ingredients:

2 eggs

1 teaspoon jeera (cumin) seeds

1 tablespoon red chili flakes

2 cloves of garlic, diced

1/2 red onion, diced

1 bell pepper, diced

1 cup baby arugula, chopped

1 cup baby spinach, chopped

2 large tomatoes, diced

1 tablespoon garam masala powder

1 teaspoon paprika

1 teaspoon cumin powder

1 teaspoon red chili powder

1 bay leaf

2 stalks of green onion, chopped for garnish

1 handful of cilantro, chopped for garnish

  1. Heat oil on medium flame and add jeera (cumin) seeds and red chili flakes until they both sputter.
  2. Add in garlic, onions, and the bay leaf, and sauté until the onions are translucent.
  3. Add in the bell peppers, arugula, and spinach, and sauté for a minute.
  4. Add some salt for the onion/bell pepper mixture.
  5. Add in the diced tomatoes and sauté until most of the tomatoes’ water evaporates.
  6. Add in the garam masala powder, paprika, cumin, red chili powder, and more salt
  7. Thoroughly mix through the spices and then create two small wells in the mixture to create space for the eggs. Remove the bay leaf.
  8. Lower the gas to a low temperature and crack an egg in each of the two spaces in the tomato mixture.
  9. Cover the pan to let the eggs cook through, it will take about 5 minutes for the whites to cook. I prefer runny yolks for this dish, so I remove the pan from the stove as soon as the whites are cooked, however leave the pan covered for 8 minutes if you prefer the yolks cooked through as well.
  10. Remove from the stove and top the eggs with chopped green onion and cilantro
  11. Serve hot with a piece of bread or multigrain tortilla!

 

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