0 (0)

Breakfasts, Brunch, Dinner, Quick and Easy, Stovetop, Vegetarian

Palak Paneer Shakshuka

Palak Paneer Shakshuka
Mariah Tauger / Los Angeles Times

Saag paneer can be substituted for palak paneer. It’s the northern Indian version of this dish and sometimes includes other greens. The cubes of paneer cheese add a creamy richness to this dish, but it’s just as good without if ... Read more

20 minutes. Serves 4 to 6.
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, cut in ½-inch dice
  • 2 sweet bell peppers, preferably red and orange, cut in ½-inch dice
  • Kosher salt and freshly ground black pepper
  • 3 cups palak paneer or saag paneer
  • 6 large eggs, room temperature
  • 2 fresno or other mild chiles, thinly sliced, for serving
  • Cilantro sprigs, for serving

Step 1Heat the oil in a large skillet over medium heat. Add the onion, bell pepper and a pinch each of salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Step 2Add the palak paneer and ½ cup water. Cook, stirring, until the mixture begins simmering. If the mixture is too thick, stir in another tablespoon or two of water; it should be saucy. Crack an egg into a small bowl, then slide it on top of the simmering mixture. Repeat with the remaining 5 eggs, spacing them apart.

Step 3Cover the skillet and cook until the whites are just set and the yolks are still runny, 7 to 10 minutes. The whites and yolks will continue to cook as they sit in the hot mixture. Remove from heat and top with the chiles and cilantro. Season the eggs with salt and pepper and serve immediately.


Hard cider mustard
Hard cider mustard

Tuscan chicken stew
Tuscan chicken stew

Coconut layer cake
Coconut layer cake

Cantonese Poached Fish With Ginger and Green Onions
Cantonese Poached Fish With Ginger and Green Onions

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts

Bacon-Basted Root Vegetable Hash
Dutch baby
Cornmeal pancakes
Cinnamon rolls