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Curried Shakshuka

Serves 6

© by Suech and Beck

This family-style dish is the ultimate symbol of togetherness. Something so simple as sharing a meal with loved ones — and eating from the same dish — can be a powerful form of connection. When I helped open a restaurant in Lahore, Pakistan, in 2023, the team prepared the staff meals together — we’d take quick stock of leftover ingredients and churn out a few delicious platters of food to serve the brigade. It was a frenzied and chaotic affair, but I would jump at the opportunity to relive it again. It was fun and spirited and notably elevated by the knowingness that we lived, worked and cooked in solidarity.


  • Olive Oil 2 Tbs
  • Cumin Seeds 1 tsp
  • Ground Coriander 1 tsp
  • Onion 1, chopped
  • Salt 1 tsp
  • Black Pepper 1/2 tsp
  • Garlic 3 cloves, finely chopped
  • Thai Green or Red Chili Peppers 2, thinly sliced
  • Red Bell Pepper 1, seeded, deveined & chopped
  • Curry Powder 1 Tbs
  • Smoked Paprika 1 1/2 tsp
  • Tomato Sauce 3 cups
  • Sugar 1 tsp
  • Spinach roughly chopped, 1 cup
  • Lemon Juice 2 tsp
  • Eggs 6
  • Crumbled Feta for garnish
  • Sliced Scallions for garnish

Cilantro Pesto

  • Cilantro chopped, 1 cup, packed
  • Basil Leaves 3/4 cup
  • Garlic 2 cloves, finely chopped
  • Pine Nuts 2 Tbs
  • Parmigiano-Reggiano grated, 1/3 cup
  • Olive Oil 1/3 cup
  • Fresh Lemon Juice 2 Tbs
  • Salt 3/4 tsp

Cook It


  1. Make the pesto: Combine all ingredients in a food processor and blend to desired consistency.
  2. Heat oil in a large heavy-bottomed pan over medium heat. Add cumin seeds and fry for 1 minute, until fragrant. Add onion, salt and pepper and sauté for 3–4 minutes, until onion is lightly brown. Reduce heat to medium-low, then add garlic, chili peppers, bell pepper, curry powder and smoked paprika. Mix well.
  3. Add the tomato sauce, sugar and 3/4 cup water. Gently simmer for 10–15 minutes, until sauce has reduced and thickened.
  4. Fold in spinach and lemon juice. Using the back of a spoon, create 6 divots in the sauce.
  5. Crack eggs into each space, cover and steam for 5–8 minutes, depending on your desired doneness.
  6. Remove shakshuka from the heat. Garnish with cilantro pesto, feta and scallions. Serve.
Excerpted from Mad Love: Big Flavours Made to Share, from South Asia to the West Indies–A Cookbook  by Devan Rajkumar. Photography by Suech and Beck. Copyright © 2023 by Devan Rajkumar. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher