This recipe is a flavorful Pakistani take on classic shakshuka. It uses a rich, spiced tomato and onion base to poach eggs, perfect for a hearty breakfast or a light dinner.

Ingredients

• Oil: 2 tablespoons
• Onion: 1 medium, pureed with a little bit of water in a chopper or finely chopped if you like some texture in your dish
• Ginger-Garlic Paste: 1 tablespoon
• Tomatoes: 4-5 medium, pureed in a chopper or finely chopped if you like some texture in your dish or 1 can (14.5 oz) crushed tomatoes
• Shan Vegetable Masala: 3-4 tablespoons, or as per package instructions
• Green Chilies: 1-2, slit lengthwise (optional)
• Eggs: 4-6
• Fresh Cilantro: 2 tablespoons, finely chopped (for garnish)

Directions

1. Sauté the Base: Heat the oil in a wide skillet or pan over medium heat. Add the onion and cook for 5-7 minutes, until soft and translucent. Add the ginger-garlic paste and cook for one more minute until fragrant.
2. Add Tomatoes and Masala: Add the tomatoes to the pan. Stir in the Shan Vegetable Masala. Mix everything well.
3. Simmer the Sauce: Reduce the heat to low, cover the pan, and let the mixture simmer for 10-15 minutes, or until the tomatoes have broken down into a thick, rich sauce. The oil should begin to separate from the sauce.
4. Poach the Eggs: Use a spoon to make small indentations in the sauce. Carefully crack one egg into each indentation. Add the slit green chilies at this point if you are using them. Cover the pan and let the eggs cook for 5-8 minutes, or until the whites are set but the yolks are still runny.
5. Serve: Garnish with fresh cilantro and serve immediately with warm naan, roti, or toast.