Indian Spinach Shakshuka with Spices

It’s a favorite among all egg lovers and a really comfortable dinner. Even while I love the meal just the way it is, I occasionally want to add a cute little variation. I recently cooked it with Indian seasonings and added some baby spinach. The spinach provides an intriguing texture to the Indian Spiced Spinach Shakshuka, which has a rich depth of flavor.

A few years ago, I published a Shakshuka recipe that I had made for a customer. I explained in that piece that it was my roommate who first introduced me to the meal.

Of course, we had no idea at the time if the dish even had a name. She used to prepare the meal frequently and exclusively with Indian spices. It was previously known as Tomato Cracked Egg Curry. I frequently ate it. It was also perhaps the only dish I could make with ease.

Several fundamentals about this Indian-style spinach shakshuka
The spices I used are pretty simple and readily accessible, with the exception of kasoori methi (dried fenugreek leaves), however dried celery leaves might work well as a replacement.

The eggs are not baked in the oven by me. As an alternative, I just covered it and allowed it to simmer. Normally, I prefer to leave the yolk of the egg runny, but because I share my home with a child who still doesn’t like runny eggs, I am hesitant to serve him that. Therefore, for the final stage of cooking the broken eggs, simply keep an eye on it and turn off the heat when you feel it’s ready.

Since the color always pops more, I used canned tomato. You might also use tomatoes that have been coarsely sliced.

Indian Spinach Shakshuka with Spices

Ingredients
1 teaspoon of oil
1/4 cup cumin seeds
6 oz/171 g of finely sliced red onion
1 salt shakerful
3 finely sliced garlic cloves
1/2 tsp of ground cumin
1/2 tsp. of chili powder
15 oz/425 g of tomato sauce in a can
1/2 tsp. each of salt and cinnamon powder
1 teaspoon sugar; tomato sauce from a can could be a touch sour.
one teaspoon of fenugreek leaves, dried
142 g/5 oz baby spinach
5 eggs with garnish of freshly chopped cilantro leaves

Instructions
On medium heat, place a 9-inch skillet with a heavy bottom. When the oil is hot, drizzle it and then distribute the cumin seeds and garlic. After one minute of stirring, add the onion slices. Add the salt in half. The onions should be cooked through and golden brown after 5 minutes of sautéing.
Cumin and chili powder should be sprinkled. Pour the tomato puree on top after mixing it. Cook for 2 minutes while stirring.
Sprinkle the sugar if using canned tomato sauce; otherwise, you can skip it. Add the remaining salt, cinnamon, and fenugreek leaves that have been dried. After giving it a toss, cover it and cook it for 5 minutes.

Give it another toss and add all of the baby spinach after 5 minutes. The spinach will wilt and become easier to stir and combine if the pan is covered for 1 to 2 minutes.
Once everything has been combined, taste it for salt and add more if necessary.
Finally, use a spatula to make tiny holes, then break each egg individually. Depending on how runny or hard you want your egg yolk, cover the pan and simmer it for 3 to 5 minutes.
Serve warm and garnish with fresh cilantro leaves.