This is a spicy chicken shakshuka, a perfect breakfast or brunch recipe, inspired by the classic dish of Indian keema! The runny baked eggs, the spiciness of the chicken mince, topped off with crumbled feta, is a perfect combination to scoop up with some crunchy sourdough.
I was pondering about ways I could make my shakshuka more interesting and I thought, why not add some type of meat to it and make it Indian inspired!
This shakshuka therefore uses the tenants of a traditional shakshuka recipe (harissa paste, fresh tomatoes etc.), but switches it up by adding a spicy chicken twist.
The spicy chicken is inspired by Indian keema, which is essentially spiced chicken mince (although keema recipes also use other types of meat). We use spices that you will probably have to hand in your pantry and will add some heat to the dish.
Very conveniently, this recipe also comes under the category of Indian egg breakfast recipes. You can check out my tofu bhurji recipe where I discuss why the Indian vegetarian diet doesn’t include eggs. With that context in mind, Indian egg breakfast recipes are an independent category in of itself!
So, if you want a recipe that is super easy but adds more spice and protein to your brunch meal, head over to the recipe below.
What do I have with my shakshuka?
There are so many options when it comes to what to have with your shakshuka. Here are some options outlined below:
If you really want to hone in on the Indian theme of this dish then these are some good options
- Roti
- Rice
- Paratha (and yes, frozen paratha is totally fine!)
- Naan
Otherwise, sourdough, a baguette, or any other type of crunchy bread will do perfectly fine!
This will also perfectly pair with a chai, check out my karak chai, iced chai, or iced chai latte recipes.
What is keema?
Chicken keema is simply a spiced chicken mince, its often combined with potatoes to make a curry and served with rice and the other regulars (paratha, roti, naan etc.).
While my recipe takes inspiration from the keema dish, it’s not a strictly traditional keema recipe!
Step by Step Guide to make the Shakshuka
In your cast-iron skillet or pan, add in your chopped onions and garlic, and grind in some salt, and add in your turmeric, chilli powder and curry powder. Stir that in and let that cook together for around a minute until the spices have cooked off.
Add in your chopped tomatoes and two teaspoons of harissa paste and give that a good stir, cover and let that cook for around 10 minutes until the juices start to release.
Add in your chicken mince, give that a good stir again and let that cook for around 12 – 15 minutes on a medium heat. Once cooked, you can add salt to taste.
Crack in two eggs on a low heat, let that cook for about a minute or two and then place in a pre-heated oven on a heat of around 180°C.
If you want runny eggs, I would cook this for around 4 minutes, just until the whites are set, and then remove. You want the yolk to still be a little bit fragile essentially. Crack on some black pepper and feta.
FAQ’s
Do I need a cast iron skillet for this recipe?
Not required at all! I use one in this recipe, but you can totally use a stainless-steel or an oven safe pan.
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30-minute Spicy chicken shakshuka (Indian inspired)
This is a spicy chicken shakshuka, a perfect breakfast or brunch recipe, inspired by the classic dish of Indian keema! The runny baked eggs, the spiciness of the chicken mince, topped off with crumbled feta, is a perfect combination to scoop up with some crunchy sourdough.
Equipment
- 1 cast iron skillet optional, or alternatively, use a stainless steel pan
Ingredients
- 1 half of white onion
- 2 garlic cloves
- 1 tomato
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp garam masala
- 2 tsp harissa paste
- chicken mince
- 2 eggs
- 1 handful feta
- 1 tsp black pepper
Instructions
- Finely chop up your onions, garlic and tomatoes.
- In your cast-iron skillet or pan, add in your chopped onions and garlic. Allow that to cook down.
- Grind in some salt, add in your turmeric, chilli powder and curry powder. Stir that in and let that cook together for around a minute until the spices have cooked off.
- Add in your chopped tomatoes and two teaspoons of harissa paste and give that a good stir, cover and let that cook for around 10 minutes until the juices start to release.
- Add in your chicken mince, give that a good stir again and let that cook for around 12 – 15 minutes on a medium heat. Once cooked, you can add salt to taste.
- Crack in two eggs on a low heat, let that cook for about a minute or two and then place in a pre-heated oven on a heat of around 180°C.
- If you want runny eggs, I would cook this for around 4 minutes, just until the whites are set, and then remove. You want the yolk to still be a little bit fragile essentially.
- Finally, crack on some black pepper and feta.
Notes
the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
Calories: 91kcalCarbohydrates: 5gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 118mgSodium: 990mgPotassium: 204mgFiber: 1gSugar: 2gVitamin A: 766IUVitamin C: 7mgCalcium: 81mgIron: 1mg
Tried this recipe?Let us know how it was!
