Adam Liaw’s shakshuka egg curry
A thick tomato curry acts as a base for poaching flavourful eggs, creating a dish that’s more about the “sauce” than it is the eggs.
Ingredients
3 tbsp vegetable oil
1 tsp mustard seeds
1 sprig curry leaves (around 15)
1 tsp fenugreek seeds
2 brown onions, sliced
2 garlic cloves, roughly chopped
2cm ginger, peeled and julienned
2 large green chillies, sliced
2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
2 tsp Kashmiri or Korean chilli powder
2 x 400g cans diced tomatoes
2 tsp sugar
1 tbsp tamarind paste
6 eggs
2 tbsp roughly chopped coriander
¼ cup thick yoghurt, to serve
buttered naan, to serve
Method
Step 1
Heat your oven to 200C fan-forced (220C conventional).
Step 2
Heat a deep, wide frypan over medium heat and add the vegetable oil. Add the mustard seeds, curry leaves and fenugreek seeds and stir until the mustard seeds start to crackle. Add the onion, garlic, ginger and green chilli and continue to fry for about 5 minutes until the onion starts to brown. Add the dry spices and mix well, then add the tomatoes, sugar and tamarind and bring to a simmer. Cover and simmer for about 15 minutes until the mixture is thick.
Step 3
Uncover and make 6 little wells in the mixture. Crack an egg into each, then transfer the pan to the oven for about 10-12 minutes until the egg whites are just set and the yolks a little runny. Season with salt and freshly ground black pepper, scatter with coriander, and serve with yoghurt and buttered naan.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
