Tikka Masala Breakfast Shakshuka: A Morning Meal Revolution

Start your day with a burst of flavor with our Tikka Masala Breakfast Shakshuka—a creative fusion of Middle Eastern and Indian cuisines that transforms Curry Tonight's Tikka Masala sauce into a stunning morning meal. This one-pan wonder features eggs gently poached in a vibrant tikka masala sauce, creating a breakfast experience that's as visually impressive as it is delicious. Perfect for weekend brunches or a special breakfast-for-dinner treat, this dish will revolutionize your morning routine.

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Servings

4

Difficulty Level

Intermediate

Ingredients

• 1 pouch Curry Tonight Tikka Masala par-cooked sauce
• 1 cup cooked chicken, shredded (optional)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 6 large eggs
• ¼ cup fresh cilantro, chopped
• 2 tablespoons fresh mint, chopped
• Optional: ¼ cup crumbled feta cheese
• Naan bread or crusty sourdough for serving

Equipment Needed

• Large skillet with lid
• Spatula
• Measuring cups and spoons
• Small bowls for cracking eggs

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and bell pepper, sautéing until softened, about 5 minutes.
3. Add garlic and cumin, cooking for 30 seconds until fragrant.
4. Pour in the Curry Tonight Tikka Masala sauce and stir well.
5. If using chicken, add it now and stir to combine.
6. Bring the mixture to a gentle simmer and let it cook for 5 minutes.
7. Using the back of a spoon, make 6 wells in the sauce mixture.
8. Carefully crack an egg into each well.
9. Cover the skillet and cook for 5-7 minutes, until egg whites are set but yolks are still runny (or longer if you prefer firmer yolks).
10. Remove from heat and sprinkle with fresh herbs and optional feta cheese.
11. Serve immediately with warm bread for dipping.

Tips for Success

• Use room temperature eggs for more even cooking.
• For a spicier version, add a pinch of red pepper flakes when sautéing the vegetables.
• Keep the heat at a gentle simmer to avoid overcooking the eggs.
• If using a smaller pan, reduce to 4 eggs for easier cooking.

Nutritional Information

Calories: 320 per serving (with chicken, without bread) Protein: 24g Carbohydrates: 12g Fat: 20g Sodium: 550mg

Serving Suggestions

Serve directly from the skillet for a rustic presentation, with warm naan bread or toasted sourdough for scooping up the sauce and eggs. Add a simple side salad with a lemon vinaigrette for a complete brunch.

Storage and Reheating

This dish is best enjoyed fresh. However, leftover sauce can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently and add fresh eggs for a new batch.

Variations

• Vegetarian option: Omit the chicken and add spinach or kale for extra nutrients.
• Seafood version: Replace chicken with small cooked shrimp.
• Grain boost: Add a layer of cooked quinoa or rice at the bottom of the pan before adding the sauce.

Chef's Notes

This breakfast shakshuka represents the beauty of culinary fusion—bringing together techniques and flavors from different cultures to create something uniquely delicious. The rich, aromatic tikka masala sauce provides the perfect cradle for eggs, with each spoonful delivering complex flavors that will wake up your taste buds.

FAQs

Can I use egg whites only? Absolutely! Simply use more egg whites in place of whole eggs.

Is this spicy? Our Tikka Masala sauce has a mild to medium heat level. If you prefer less spice, add a splash of cream to the sauce.

Keywords

Breakfast shakshuka, tikka masala eggs, Indian fusion breakfast, brunch recipes, Curry Tonight, one-pan breakfast, eggs in sauce, savory breakfast