Shakshukha / Schezwan Egg

Chef Vicky Ratnani gives a Desi Chinese twist to North African Cuisine. He prepares delicious Schezwan Shakshuka and adds a spicy tinge with Ching’s Schezwan Chutney.

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Serves: 1     Time: 10 Mins



  • 6 Eggs
  • 5 tbsp Ching's Schezwan Chutney
  • 1 chopped onion
  • 2 tbsp ginger garlic paste
  • 1 cup tomato puree
  • 1 chopped capsicum
  • 1 tbsp cumin powder
  • Salt & pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp mint leaves
  • 2-3 tbsp chopped fresh coriander
  • 3-4 French bread/ Pav

Product Used

Schezwan Chutney

Schezwan Chutney


How to make

Step 1: In a mixer, grind onions, capsicum, ginger garlic paste, cumin powder, tomato sauce, coriander leaves and Ching's Schezwan Chutney until a thick paste is formed.

Step 2: In a pan, heat olive oil and add the Schezwan tomato mixture.

Step 3: Put this mixture on a very slow simmer.

Step 4: Crack the eggs very carefully next to each other in the pan. Cover the pan and cook for 5 minutes until the eggs are soft set.

Step 5: Garnish with chopped coriander/mint leaves and crushed pepper.

Step 6: Serve with pav, pita, rice, chapatis.

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