Egg Curry also known as Ande ka Salan in the South Asian subcontinent or Shakshuka in Tunisia is a dish filled with warm spices in a tomato based sauce with poached eggs over top. As a child, it was one of my favorite things my mom would make. If we didn’t eat well that day or my mom didn’t feel like cooking, it was something she would whip up in a jip and knew it was going to be eaten with no fuss.
So here is my version of my childhood favorite Egg Curry (Shakshuka) recipe:
2 tbsp Olive Oil
1 tsp Black Mustard Seeds (Rye)
1/2 sm Onion (chopped)
1/2 tsp Garlic (grated)
1/2 tsp Ginger (grated)
1 can Diced Tomatoes or 2 to 3 Fresh
1 tsp Cayenne Pepper
1/2 tsp Turmeric Powder
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
Salt/Pepper (to taste)
Handful Basil (chopped)
Squeeze of Lemon
Paprika for Garnish
-Heat oil in a pan then add your mustard seeds.
-Once you see the mustard seeds sizzle, add the chopped onion and your grated garlic/ginger.
-Sauté until onions are translucent then add your diced tomatoes and all your spices.
-Mix, cover and cook for 3 to 5 minutes until all the flavors marry.
- Remove lid, make little vessels and crack in your eggs.
-Cover one last time for another 3 to 5 minutes, depending on your done-ness liking to your eggs.
-Remove from heat, serve garnishing with your chopped sweet basil, squeeze of lemon, and sprinkle of paprika.
Step By Step Picture Instructions: