Spicy Shakshuka

Spicy Shakshuka

This is my quick and dirty spicy shakshuka flavored with Tomato Achaar and Roasted Garlic Achaar. The best part about this recipe is how bold the flavors are with very little effort. It's absolutely perfect for a lazy Sunday brunch.

Serves 2-3


2 tablespoons olive oil 

1 jar Brooklyn Delhi Tomato Achaar 

1 tbsp Roasted Garlic Achaar, or to taste 

14 oz can diced tomatoes 

6 eggs

salt, to taste  

parsley, chopped 

feta, crumbled 


Place oil in a pan over medium heat. Mix in the Roasted Garlic Achaar, Tomato Achaar and diced tomatoes.  Bring to a simmer. Give the sauce a taste and add salt as needed. 

With the back of a spoon, make 6 indentions in the pan. Crack the eggs one at a time into a small bowl and carefully slide them into each of the indentions. Sprinkle salt over the eggs, then cover the pan and cook for about 5-10 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 naan.  

For Serving

Crusty bread or naan