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
1 clove garlic, minced
1 red bell pepper, chopped
4 cups juicy tomatoes, diced or 2 14 oz cans diced tomatoes
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. Add the tomatoes, tomato achaar and salt and pepper to taste. Simmer sauce for about 5-7 minutes until it reduces. 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 5-10 minutes, until the egg whites are set and the yolks are still soft. 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.