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Mango Curry Shakshuka

Mango Curry Shakshuka puts a delicious twist on classic shakshuka with jammy eggs simmered in creamy mango curry sauce, then finished with salty feta, cool Greek yogurt, fresh cilantro, bright lime and sweet mango chutney. An easy one-pan meal ready in just 25 minutes.
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Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Servings: 4 Servings

Ingredients

For the Shakshuka

  • 1 tablespoon extra-virgin olive oil
  • ½ small red onion finely diced
  • 2 garlic cloves minced
  • 1 jar 12 oz Brooklyn Delhi Mango Curry Simmer Sauce
  • ½ cup baby spinach
  • 4-5 large eggs
  • ¼ cup crumbled feta cheese
  • 4 tablespoons plain Greek yogurt
  • 4 tablespoons Brooklyn Delhi Sweet Mango Chutney
  • 1 tablespoon fresh lime juice
  • 1 teaspoon finely grated lime zest
  • ¼ cup fresh cilantro roughly chopped
  • Freshly cracked black pepper
  • Kosher salt as needed

For Serving

  • Warm naan or toasted sourdough
  • Extra cilantro
  • Extra feta
  • Lime wedges
  • Additional Sweet Mango Chutney

Instructions

  • Heat the olive oil in a large oven-safe skillet over medium heat.
  • Add the diced red onion and a small pinch of salt. Cook for 3–4 minutes, stirring occasionally, until softened.
  • Add the garlic and cook for another 30 seconds, just until fragrant.
  • Pour the entire jar of Brooklyn Delhi Mango Curry Simmer Sauce into the skillet.
  • Add ¼ cup water to the empty jar, swirl it around to get every last bit of sauce, and pour it into the skillet.
  • Stir in the chopped spinach.
  • Bring the sauce to a gentle simmer and cook uncovered for 4–5 minutes, stirring occasionally.
  • You want the sauce thick enough to hold the eggs but still loose and spoonable.
  • Use the back of a spoon to make 4–5 small wells in the sauce.
  • Crack one egg into each well.
  • Season the eggs with freshly cracked black pepper.
  • Hold off on adding salt—the feta and mango chutney will provide plenty of seasoning.
  • Reduce the heat to medium-low and cover the skillet.
  • Cook for 5–7 minutes, depending on how runny you like your yolks.
  • For beautifully runny yolks, start checking around 5 minutes. The eggs will continue cooking slightly after you remove the skillet from the heat.
  • Remove the skillet from the heat.
  • Dollop the Greek yogurt around the eggs.
  • Sprinkle the feta and fresh cilantro over everything.
  • Now drizzle 2 tablespoons of Brooklyn Delhi Sweet Mango Chutney over the top.
  • Finish with the lime zest, fresh lime juice, and plenty of freshly cracked black pepper.
  • Bring the skillet directly to the table.
  • Serve with warm naan or thick slices of toasted sourdough for scooping up the creamy mango curry sauce and runny egg yolks.
  • Add extra Sweet Mango Chutney on the side for anyone who wants a little more sweetness.
  • Finish with fresh cilantro and a squeeze of lime.