Easy recipe for shakshuka in a cast iron skillet topped with cilantro leaves.

After trying this easy recipe for spicy Shakshuka, I’m not sure I want to go back to the traditional tomato-based sauce. Probably because almost zero prep work was involved thanks to Maya Kaimal’s Spicy Vindaloo Sauce. Bonus- it’s also gluten free, dairy free, and Whole30 friendly for anyone doing a January Whole30! While I served this with their new Surekha Turmeric & Cumin Rice, just swap and serve with roasted potatoes instead and you have yourself a Whole30 compliant dinner.

Easy recipe for shakshuka served in a small bowl with rice and garnished with sliced jalapeno.

So how’s this recipe different? Unlike traditional Shakshuka, this recipe has no fresh or canned tomatoes. Instead, the prepared Spicy Vindaloo simmer sauce from Maya Kaimal makes up the spicy, coconut-y, and Indian-spiced marinade for the eggs.

Other than that, everything stays pretty similar. You start by cooking some onion, bell pepper, and garlic to add a little extra texture. Next, add your sauce and make small wells where you can crack the eggs into – make sure to season with salt & black pepper! Repeat with as many eggs can fit/you want to use for the number of people you’re serving.

Lastly, you place the whole skillet in the oven to bake for 8-12 minutes. Cook time will be dependent on how you prefer your eggs. You want the egg whites to turn opaque, and the egg yolks to be slightly jiggly if you shake the pan. The eggs will continue to cook once you remove from the oven, so keep this in mind when preparing the meal and thinking about timing/when you want to serve.

Close up view of cast iron skillet filled with easy recipe for shakshuka garnished with crushed red pepper, jalapeno, and fresh cilantro.

Shakshuka Recipe without Peppers

While I did add onion, red bell pepper, and garlic to give the sauce a little extra texture and ‘oompf,’ you can totally make this shakshuka recipe without pepper! Instead of the bell pepper, I would suggest substituting carrot or even potatoes, just know the cook time will be longer if you use potatoes.

Shakshuka Recipe for Two

With five eggs, this recipe was perfect for two of us for dinner! You might have a little leftover sauce, in which case you can save and serve with a fried egg so it’s fresh and cooked to your liking.

Is this recipe allergy friendly?

The Spicy Vindaloo Sauce from Maya Kaimal is both gluten and dairy free making this a great, allergy friendly recipe to make for friends and family!

Cast iron skillet filled with easy recipe for shakshuka garnished with crushed red pepper, jalapeno, and fresh cilantro. Jar of Maya Kaimal Spicy Vindaloo and bag of Surekha Rice peeking out from corner.

This recipe is sponsored by Maya Kaimal, but all opinions are my own. I have been loving Maya Kaimal’s sauces for quick and easy dinners since college and I’m proud to partner with them to bring you my favorite recipes!

Looking for other Indian-inspired easy weeknight dinners? Check out any of these:

Coconut Curried Red Lentils (I like to serve with tofu for extra protein)
Paneer Tacos
Tomato Coconut Curry

Please let me know in the comments below what you think about this recipe and if you’ve tried it already. I’d love to hear your stories!

Easy Shakshuka Recipe

Prep: 5

Cook: 25

Total: 30

Servings: 2 -3 people

Print Leave a Review

Unlike traditional Shakshuka, this recipe has no fresh or canned tomatoes. Instead, the prepared Spicy Vindaloo simmer sauce from Maya Kaimal makes up the spicy, coconut-y, and Indian-spiced marinade for the eggs. Quick & easy, this recipe is also gluten free, dairy free, and Whole30 friendly, making this a perfect weeknight dinner!

Ingredients

1 tbsp olive oil
1 ea yellow onion diced
1 ea red bell pepper diced
3 cloves garlic minced
1 12.5 oz jar Maya Kaimal Spicy Vindaloo Sauce
5-6 ea large eggs
1 ea jalapeño sliced thin
1/4 bunch chopped fresh cilantro
1 bag Maya Kaimal Turmeric Surekah Rice

Instructions

Preheat oven to 350F.
Add olive oil to a medium cast iron skillet and bring to medium heat. Add diced onion and cook for 2-3 minutes, or until onions are translucent.
Add diced red bell pepper and garlic and cook for an additional 3-5 minutes.
Add jar of Spicy Vindaloo Sauce and stir to combine. Remove from heat.
Using the back of a spoon, make a small well in the sauce, and crack one of your eggs, seasoning with salt and pepper. Repeat process with remaining 4-5 eggs, depending on the size of your pan and how many can fit.
Carefully transfer skillet to oven and bake for 8-12 minutes, or until the egg whites are opaque and the yolks are soft.
Remove from oven and top with sliced jalapeno and fresh chopped cilantro.
Serve with Maya Kaimal Turmeric Surekah Rice, cooked according to package instructions. Enjoy!