Facebook Lightly Spiced Shakshuka with Spinach Recipe | The Spice Tailor

Lightly Spiced Shakshuka with Spinach

Shakshuka is a North African egg dish where eggs are poached in an onion, garlic and tomato sauce. It is really the perfect brunch dish, but also one that is great for an easy meal, served with some toasted buttered sourdough. We use our Punjabi Tomato Curry kit for ours as it is already full of tomato flavours and simple spices, which works really well with eggs. We add spinach for added veg, but you can leave it out.
  • 2-3serves
  • 5mins prep
  • 25mins cook
Shakshuka is a North African egg dish where eggs are poached in an onion, garlic and tomato sauce. It is really the perfect brunch dish, but also one that is great for an easy meal, served with some toasted buttered sourdough. We use our Punjabi Tomato Curry kit for ours as it is already full of tomato flavours and simple spices, which works really well with eggs. We add spinach for added veg, but you can leave it out.
Made with
Punjabi Tomato Curry

Punjabi Tomato Curry

Share with friends

Ingredients

  • 1 pack The Spice Tailor Punjabi Tomato Curry
  • 1 tbsp. vegetable oil
  • 1/2 small onion, sliced
  • 1 small pepper, deseeded and sliced
  • 2 cloves of garlic, chopped
  • 2 ripe tomatoes, chopped
  • 1-2 handfuls of baby spinach
  • 5 eggs

Method

  1. Heat the oil in a medium-large frying pan. Add the whole chilli from the packet and the dark black cardamom, which will add a wonderful smokiness to the dish. Fry for 15 seconds.
  2. Add the onions and peppers and fry for 5-6 minutes, or until softened and turning golden. Add the garlic and cook for another minute, stirring now and then.
  3. Add 3/4 of the chopped tomatoes and a good pinch of salt and cook for 5-6 minutes, or until softened.
  4. Add both sauce pouches from the curry kit and bring to a simmer. Add in the spinach and cook for 30 seconds before making indents with your stirring spoon, into which to crack the egg. Crack an egg in each indents. Scatter the remaining chopped tomatoes all over the sauce.
  5. Cover with a lid or some foil and cook on a low medium heat for 8-10 minutes, or until the egg whites are cooked and the yellows are still soft or cooked to your liking.
  6. Serve straight from the pan with buttered toasted bread.

Related recipes

Coconut Egg Curry
View Recipe
Egg and Chickpea Biryani with Caramelised Onion
View Recipe
Tofu and Vegetable Neatball Massaman Curry
View Recipe
Paneer and Pea Biryani
View Recipe
Paneer and Spinach Biryani
View Recipe
Tandoori Paneer Samosas
View Recipe
Paneer, Pea and Mushroom Masala
View Recipe
Oven-Baked Vegetable and Tofu Ratatouille
View Recipe
Thai Massaman Curry with Aubergine and Tofu
View Recipe
Classic Tandoori Paneer Stuffed with a Beetroot and Raisin Filling
View Recipe
Cheats Egg Curry
View Recipe
Ricotta-stuffed Aubergines in a Spiced Tomato and Spinach Sauce
View Recipe
Paneer and Vegetable Skewers
View Recipe
PLT Sandwich
View Recipe
Vegetarian Mixed Mushroom, Tofu and Courgetti Thai Green Curry
View Recipe