Chicken Shakshuka-An Indian Egg Breakfast Recipe
Chicken Kheema leftovers are transformed into this delicious Indian Sunday brunch recipe. It is packed with flavor, protein, and zero guilt! Make this Indian meal prep recipe in a matter of minutes. Seriously, the coffee brews slower when comparing.
Which one came first, the egg or the chicken?
I mean, does it really matter? No need to think so hard, just combine the two and make my Chicken Shakshuka! This dish comes together in a matter of 5 minutes with leftovers. Reason number 501 (get it?) why I make large batches of chicken kheema whenever possible.
Let’s face it, microwaving a frozen dinner takes longer.
SO heres how this recipe works. FIRST, you need some of my chicken kheema. Then just follow the steps below. We eat this as a complete meal for an Indian Sunday brunch, quick lunch, or tasty dinner. I mean if it’s this easy to make and satisfying would you really say no to it? EVER?
- Chicken Kheema
- Fresh Cilantro
- Chopped Fresh Chili Peppers
- Green Onions
- In a medium heated pan, spread the chicken kheema and leave little pockets that reach down to the bottom of the pan.
- Crack an egg into each of those pockets
- Cover the pan with a lid and cook the egg until your preference
- Sprinkle fresh cilantro, green onions, and green chili peppers on top
Step by Step Pictures
What to serve it with on Sunday Brunch?
- Toasted Bread and Butter
- leftover roti
- Siete brand tortillas for a healthier option
Air fry egg shakshuka
I make this recipe in small bowls and put the entire bowl in the air fryer for 4 minutes at 400 degrees. An air fry egg is tasty and quick to make. Plus, it takes the guess work out completely. With eggs in an air fryer, the yolk comes out just how you like it depending on the time cooked. At 4 minutes it is a bit more cooked, but it’s just how I like it for this recipe. If you prefer a runny egg then cook it a little less, but air frying this egg recipe is also an option.
Cast Iron Shakshuka
I use mini cast iron pans from Bed Bath and Beyond. They work great for this recipe or any egg brunch recipe that you want to individualize. My Breville Smart Oven fits 4 cast iron pans with chicken shakshuka at one time.
- 1 pound chicken kheema
- 4 large eggs
- fresh cilantro, chopped
- fresh green onions, chopped
- fresh chili peppers, chopped
- lemon, optional
- In a flat and wide frying pan spread the kheema.
- Make four little pockets to a point where the bottom of the pan is exposed.
- Crack an egg into each of those pockets
- Cover the pan with a lid and cook until the eggs are cooked to your liking.
- Sprinkle cilantro, green chili peppers, and green onions on top before serving.
Indian Chicken Kheema Recipe
- 1 lb ground chicken
- 1 tbsp ginger, fresh and grated
- 1 tbsp garlic, fresh and minced
- 1 tsp turmeric powder
- 2 tbsp coriander powder
- 1-2 tbsp garam masala
- 1 large onion, finely chopped, grated, or food processed
- 1 large tomato, finely chopped
- 1 tbsp tomato paste
- red chili powder
- chopped cilantro
- Heat pan on medium heat and add oil. Once hot add finely chopped onions and saute until golden brown.
- Once the onions have slightly browned add the tomatoes, garlic, ginger, chicken masala, tomato paste, salt, coriander powder, some chopped cilantro (optional), and turmeric.
- Allow the mixture to cook for about 3-5 minutes. At this point you can use a hand blender and puree the mixture if you would like. Then add the chicken. SIDE NOTE: I like to mix the ground chicken to remove the "stringed" meat look before cooking.
- Using a spatula or a ground meat masher to mash and mix the chicken with the mixture. TIP: flatten/squeeze the meat at the bottom of the pan while mixing if you do not have a meat masher. This will prevent the meat from bulking into large clumps.
- Continue to mix frequently for an additional 7-10 minutes on medium heat.
- Once all of the natural water has evaporated cook for a few additional minutes so that the oil shines through.
- Garnish with the rest of the cilantro and serve.
- Happy Eating Folks! <3
- NOTES: You can refrigerate left overs for a few days and use for meal prep.