Indo-style Şakşuka

Ingredients

In the original Turkish Şakşuka, the vegetables are typically fried and then simmered in a tomato-based sauce. In this Indo-style adaptation, we will be adding a variety of Indian spices to elevate the flavors. Additionally, we will be incorporating ingredients commonly used in Indo cuisine, such as curry leaves and mustard seeds, to give it an authentic Indian twist. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon chili powder 1 teaspoon chili powder
• 2 tomatoes, diced 2 tomatoes, diced
• 1 eggplant, diced 1 eggplant, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 9g
• Protein: 3g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another minute.
4. 4.
   Add the cumin seeds and mustard seeds to the pan. Cook until they start to splutter.
5. 5.
   Sprinkle turmeric powder, coriander powder, garam masala, and chili powder over the onion mixture. Stir well to combine the spices.
6. 6.
   Add the diced tomatoes to the pan and cook until they soften.
7. 7.
   Add the diced eggplant, zucchini, and bell pepper to the pan. Stir to coat the vegetables with the spice mixture.
8. 8.
   Pour the vegetable broth into the pan and season with salt to taste.
9. 9.
   Cover the pan and simmer for about 15-20 minutes, or until the vegetables are tender.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Eggplant — To reduce bitterness, sprinkle salt over the diced eggplant and let it sit for 10 minutes. Rinse with water before using in the recipe.

Tips & Tricks

• For a spicier version, increase the amount of green chili or add a pinch of red chili flakes.
• Serve the Indo-style Şakşuka with warm naan bread or steamed rice for a complete meal.
• Feel free to add other vegetables like potatoes or carrots to make it more hearty.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder and garam masala.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Indo-style Şakşuka hot as a main dish or as a side dish alongside your favorite Indo cuisine dishes. It pairs well with rice, naan bread, or roti.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a vibrant serving bowl to enhance the visual appeal.