Tikka Masala Shakshuka With Bell peppers

Shakshuka is a lovely one skillet dish, of eggs poached in a delicious spiced sauce of bell peppers, onions and tomatoes. This is an easy Indian-ish take on the Shakshuka made with Masala Mama’s fabulous Tikka Masala sauce and finished with fresh mozzarella instead of paneer. I can have it for breakfast, lunch or dinner!

Prep time: 10 minutes
Active cook time: 10 minutes
Inactive cook time: 10 minutes
Difficulty: Medium
Serves: 4

Ingredients

1 jar Masala Mama Tikka Masala Simmer Sauce
2 tablespoons oil or ghee
1 medium red onion, sliced
1 orange or yellow bell pepper, sliced
1-2 cups spinach, chopped* (optional)
6 eggs
1 ball fresh mozzarella, sliced or grated
Fresh basil or cilantro, for garnish
1-2 tablespoons Parmesan cheese, grated
½ teaspoon red pepper flakes, for garnish (optional)  

Directions

1. Heat the oil in a large skillet over medium heat. Add the onions, peppers, and a pinch of salt. Cook, stirring occasionally until soft but not brown, for 10 minutes. 

2. Add the Masala Mama Tikka Masala Simmer Sauce**, spinach and red pepper flakes. Cook, stirring often until the spinach has wilted, about 5 minutes. 

3. Make 6 small wells in the sauce with the back of a spoon, and crack an egg into each well. 

4. Lower the heat, add the mozzarella around the eggs, cover and cook for 5-7 minutes, or until the eggs are set to your liking.

5. Garnish the Shakshuka with basil or cilantro and parmesan. Serve with grilled bread or naan. 

*Baby spinach can also be used.

**Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.

TIP: I love heating naan on a hot cast iron skillet or directly on the flame till it get a few brown spots and topping with some butter