Makhani Baked Eggs (Indian Style Shakshuka)
Eggs poached in a creamy, gently spiced tomato sauce with soft cubes of paneer, a lazy weekend brunch for the table.
Made with Makhani (butter masala) base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £1.29 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide, deep frying pan over a medium heat. Add the cumin seeds and cook for 30 seconds until they sizzle.
0 min 30 s - 2
Add the pepper and green chilli and cook for 5 minutes until the pepper softens.
5 min - 3
Pour in your ready made makhani base (see the base recipe) with 100 ml water. Bring to a gentle bubble and simmer for 5 minutes.
5 min - 4
Scatter in the paneer. Make 8 small wells with the back of a spoon and crack an egg into each.
- 5
Cover and cook on a low heat for 5 to 6 minutes until the whites are set and the yolks are still soft.
5 min 30 s - 6
Scatter over the coriander and serve straight from the pan with warm flatbreads or toast.
Tips
- Crack each egg into a cup first to keep shell out and yolks whole.
- Keep the heat low once the eggs go in. A hard boil breaks the whites.
- Leave the paneer out for a dairy free version, and use a base made with oil.
Storing and freezing
Best eaten straight away. The sauce alone keeps 4 days in the fridge, but cooked eggs are best not reheated.
Questions
Can I make the sauce ahead?
Yes. Heat the sauce with the pepper and chilli up to 2 days ahead, then add the eggs when you are ready to eat.
How do I get firm yolks?
Cook for 8 minutes with the lid on. Check at 6 minutes and look for yolks that no longer wobble.
Is this the same as shakshuka?
It follows the same idea of eggs cooked in a spiced tomato sauce. This version uses a creamy makhani sauce and Indian spices rather than the North African ones.
More made with makhani (butter masala) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.