Name: Tadka Shakshuka
Yield: 2
Cuisine: Middle Eastern / North African / South Asian
Ingredients: 3 Tbsp olive oil, divided; 2 tsp Tadka blend, divided; 1 small red onion, finely chopped; 3 cloves garlic, thinly sliced; 1 tsp fresh ginger, minced; ½ orange bell pepper, chopped; Salt; Black pepper; 2 cups whole peeled tomatoes with their juices (about 4 whole tomatoes); ½ tsp ground cumin, plus more for finishing; ¼ tsp Kashmiri chili powder; 1 cup cooked chickpeas (canned, drained and rinsed is fine); 2 large handfuls of baby spinach; 4 eggs; Greek yogurt, for serving; Fresh cilantro, for serving; Crusty bread, for serving

Shakshuka is one of those dishes that is deeply flavorful, endlessly comforting, and impossibly simple to make. Our Tadka blend was practically made for it. The blend’s warming spices — mustard seeds, cumin, turmeric, and curry leaves — echo the North African and Middle Eastern spice tradition at the heart of shakshuka while bringing a distinctly South Asian depth.

Tomatoes are rich in lycopene, a potent antioxidant that becomes more bioavailable when cooked in oil — exactly what we’re doing here. Eggs provide complete protein and choline, critical for brain and liver health. And the chickpeas add plant protein and prebiotic fiber to nourish your gut microbiome. We finish with a sizzling tadka drizzle and cool dollops of Greek yogurt — a tangy, probiotic counterpoint to all that spice and heat.

Tadka Shakshuka

Author: Kanchan Koya
Servings: 2
Category: Main
Cuisine: Middle Eastern / North African / South Asian

Ingredients

3 Tbsp olive oil, divided
2 tsp Tadka blend, divided
1 small red onion, finely chopped
3 cloves garlic, thinly sliced
1 tsp fresh ginger, minced
½ orange bell pepper, chopped
Salt
Black pepper
2 cups whole peeled tomatoes with their juices (about 4 whole tomatoes)
½ tsp ground cumin, plus more for finishing
¼ tsp Kashmiri chili powder
1 cup cooked chickpeas (canned, drained and rinsed is fine)
2 large handfuls of baby spinach
4 eggs
Greek yogurt, for serving
Fresh cilantro, for serving
Crusty bread, for serving

Directions

Heat 1½ tablespoons of olive oil in a large, wide skillet over medium heat until it shimmers. Add 1 teaspoon of the Tadka blend and let the spices sizzle and pop for about 30 seconds until fragrant. Add the onion and a pinch of salt and cook, stirring occasionally, for 3–4 minutes until beginning to soften. Add the garlic and ginger and cook for another minute until fragrant. Add the bell pepper, season with salt and pepper, and continue to cook for 4–5 minutes until everything is softened and jammy.
Add the tomatoes with their juices, crushing them with the back of a spoon as you go. Season with salt and cook uncovered on medium heat, stirring occasionally, for 10–12 minutes until the sauce is thick and the oil begins to separate from the liquid at the edges — a sign in Indian cooking that your masala is ready. Add the cumin and chili powder and cook for 1 minute, letting the spices bloom into the sauce.
Stir in the chickpeas and spinach, folding gently until the spinach wilts, about 1–2 minutes. Taste and adjust the salt.
Make four small indentations in the sauce with the back of a spoon and carefully crack one egg into each. Sprinkle the eggs with a pinch of salt and a little ground cumin. Cover the pan and cook on a low flame for 5–8 minutes, until the whites are just set and the yolks are still gloriously runny.
While the eggs finish cooking, heat the remaining 1½ tablespoons of olive oil in a small pan over medium-high heat. Add the remaining teaspoon of Tadka blend and let it sizzle and become aromatic for about 30 seconds.
Remove the shakshuka from the heat. Spoon dollops of Greek yogurt over the top, drizzle with the sizzling tadka oil, and scatter generously with fresh cilantro. Serve straight from the pan with crusty bread to mop up every last bit of that delicious sauce.