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!
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