shakshouka baked eggs

Curried Shakshouka recipe

Shakshouka is originally an Israeli dish of baked eggs in a rich tomato sauce. Chef Navin has customised his baked egg recipe by using Kohinoor Egg Curry Sauce to give a warming and distinct curried flavour. For a bright and spicy brunch to start your day right, this Shakshouka recipe is an assured winner.



1 packet of Kohinoor Egg Curry sauce
2 tsp vegetable oil
1 chopped onion
1 chopped large tomato
1 bunch of chopped spring onions
½ tsp chilli powder
Handful of chopped coriander
5 eggs


  • Preheat the oven to 200°C
  • In a large ovenproof frying pan or skillet, add the oil and sweat down the onions
  • When the onions are translucent, add the chopped tomatoes
  • Add the Kohinoor Egg Curry sauce and the pinch of chilli powder
  • Simmer for a few minutes until the sauce is cooked and thoroughly mixed
  • Make little wells in the sauce mixture with the back of your spoon and gently crack the eggs in
  • Top the shakshouka with the chopped coriander
  • Put it in the oven to cook for 10-15 minutes
  • Serve hot with some toasted naans or crusty bread rolls