One of our favorite tomato achaar recipes is Indian-inspired shakshuka, Middle Eastern eggs cooked in a spicy tomato sauce.
Tomato Achaar Shakshuka
2 tablespoons olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, chopped
28 oz can diced tomatoes - can also use crushed or whole tomatoes that you crush by hand
2 tablespoons Brooklyn Delhi Tomato Achaar, more if you’d like
salt and pepper, to taste
Place oil in a pan over medium heat. Add the onions and fry until translucent. Next add in the garlic and saute until fragrant. Add the red bell pepper and saute until softened. Mix in the tomatoes, tomato achaar and salt and pepper to taste. Simmer sauce for about 10 minutes until thickened. At this point, taste the sauce to see if you need more Tomato Achaar.
With the back of a spoon, make 6 indentations in the pan. Crack the eggs one at a time into a small bowl and carefully slide into each of the indentations. Cover the pan and cook for about 8-12 minutes at medium low heat, until the egg whites are set and the yolks are cooked to your liking. Keep an eye on the eggs at this point as cooking times may differ depending on the pan you are using and your stove. Turn off the stove.
Garnish with parsley and feta. Serve immediately with crusty bread or warm tortillas and more tomato achaar on the side.