Ingredients
Base and Sauce
- 1 tablespoon ghee or oil
- 1 medium onion, finely diced
- 3 cloves garlic, grated
- 1-inch piece ginger, peeled and grated
- 6 tablespoons tomato paste
- 3/4 cup water
- 3/4 cup heavy cream
- 2 teaspoons Kashmiri red chili powder
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1 teaspoon kosher salt
Eggs and Garnish
- 6 eggs
- 1 teaspoon kasoori methi (dried fenugreek leaves)
- 1/2 teaspoon red chili flakes
- 2 tablespoons cilantro, chopped
- 1 tablespoon hot honey
- Kosher salt and black pepper, to taste
For Serving
- 1 tablespoon ghee
- 6 mini naan breads
Instructions
- Heat the ghee: Place 1 tablespoon of ghee in a medium skillet and warm it over medium heat until melted and hot.
- Cook the onions: Add the finely diced onion to the skillet and cook for 5 to 8 minutes, stirring occasionally, until translucent and lightly browned. Cover the pan to help soften the onions with steam for faster cooking.
- Add ginger and garlic: Stir in the grated ginger and garlic, cooking for 30 seconds until fragrant and aromatic.
- Make the tomato base: Mix in the tomato paste and water, stirring well. Cook for 2 to 3 minutes over medium heat until the sauce starts to bubble and the flavors combine.
- Add the cream: Reduce the heat slightly and stir in the heavy cream. Continue cooking for another 4 to 5 minutes until the sauce is heated through and creamy.
- Spice the sauce: Stir in Kashmiri red chili powder, turmeric, garam masala, and kosher salt, mixing thoroughly until well combined.
- Simmer: Lower the heat to low and let the sauce simmer gently for about 2 minutes to deepen the flavors.
- Create wells for eggs: Using a spatula, make 6 small wells evenly spaced in the sauce for the eggs to cook in.
- Add the eggs: Crack each egg separately into a small bowl, then carefully place each egg into a well in the sauce to avoid breaking the yolks.
- Cook the eggs: Cover the skillet and let the eggs simmer over low heat for 5 to 8 minutes until the egg whites are set and opaque but yolks remain runny. For firmer yolks, cook longer as preferred.
- Garnish: Remove the skillet from heat and sprinkle kasoori methi, red chili flakes, chopped cilantro, and drizzle hot honey over the top for a sweet-spicy finish.
- Prepare naan: Heat a griddle pan over medium heat. Brush each mini naan with ghee, then warm them on the griddle for a couple of minutes on each side until soft and slightly toasted.
- Serve: Serve the warm Makhani Shakshuka directly from the skillet alongside the ghee-brushed naan bread for dipping and enjoying.
Notes
- Covering the skillet while cooking the eggs helps them cook evenly without drying out.
- Adjust the chili powder and red chili flakes to your desired spice level.
- For a dairy-free version, substitute heavy cream with coconut cream and ghee with vegetable oil.
- If mini naan isn’t available, regular naan or flatbread can be used instead.
- The simmering time for eggs can be adjusted for runny or firmer yolks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Indian
