Easy Shakshuka Recipe - The Mindful Hapa (2024)

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.

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.

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!

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!