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Egg sambal ‘shakshuka’

Jammy egg yolks sink into a fiery, tangy shakshuka sambal.
Warm spices bloom with red onion sweetness and a fragrant kick.
Spoon it up with runny eggs and bold comfort in every bite.

dinner ⏱ 45 min 420 kcal / portion 35.0 g carbs / portion (estimated) vegetarian egg 🔗 Original source

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Egg sambal ‘shakshuka’
v2 · rb0e705f985 20260727Z1751 Egg Sambal Shakshuka 🎉 60 ml olive oil ½ tsp black mustard seed 20 pieces curry leaf 160 g red onion coriander leaf to taste salt to taste 🍳 ⏱ 2 min toast fennel seeds, cloves and cardamom seeds until fragrant, then grind to a powder 🌀 stir cinnamon and curry powder into the spice powder 🍳 ⏱ 1 min heat olive oil in a sauté pan and cook mustard seeds and curry leaves until seeds begin to pop 🍳 ⏱ 7 min cook onion until starting to colour 🍳 ⏱ 5 min cook ginger, garlic, coriander stalks and datterini tomatoes 🍳 ⏱ 2 min cook spice mix until fragrant 🍳 ⏱ 20-25 min stir sambal oelek, crushed tomatoes, tamarind concentrate, water and palm sugar into the pan; simmer with 1¼ teaspoons salt until thickened 🍽 crack eggs into the sambal and sprinkle salt and black pepper over each egg 🍳 ⏱ 7-8 min cover and cook until egg whites are fully cooked and yolks are soft 🍳 ⏱ 1 min fry remaining curry leaves in olive oil until very fragrant 🍽 drizzle curry leaf oil over the eggs and scatter over coriander leaves, then serve 1½ tsp fennel seed 2 pieces clove 2 pieces cardamom pod seed ½ tsp cinnamon 1½ tbsp curry powder 10 g ginger 5 pieces garlic clove 10 g coriander stalk 150 g datterini tomato 2 tsp sambal oelek 400 g crushed tomato 100 ml tamarind concentrate 300 ml water 15 g palm sugar 5 pieces egg black pepper to taste fennel seed, clove, cardamom pod seed cinnamon, curry powder ginger, garlic clove, coriander stalk, datterini tomato salt egg, black pepper salt coriander leaf
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Preparation steps

  1. toast fennel seeds, cloves and cardamom seeds for about 2 minutes until fragrant, then grind to a powder
  2. stir cinnamon and curry powder into the spice powder
  3. heat olive oil in a sauté pan and cook mustard seeds and curry leaves for 1 minute until seeds begin to pop
  4. cook onion for about 7 minutes until starting to colour
  5. cook ginger, garlic, coriander stalks and datterini tomatoes for 5 minutes
  6. cook spice mix for 2 minutes until fragrant
  7. stir sambal oelek, crushed tomatoes, tamarind concentrate, water and palm sugar into the pan; simmer with 1¼ teaspoons salt for 20–25 minutes until thickened
  8. crack eggs into the sambal and sprinkle salt and black pepper over each egg
  9. cover and cook until egg whites are fully cooked and yolks are soft for 7-8 minutes
  10. fry remaining curry leaves in olive oil for about 1 minute until very fragrant
  11. drizzle curry leaf oil over the eggs and scatter over coriander leaves, then serve

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