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Chicken Shakshuka is a keema shakshuka with meat recipe which is a great Indian Egg Breakfast
Do you like easy meal prep-friendly meals with flavor? Then you must give my chicken shakshuka recipe a try! This chicken and eggs shakshuka for one is easy, delicious, and protein-packed!
Indian flavored ground chicken breast breakfast with eggs is such a delicious meal. I would like to think that this recipe is exactly why breakfast for dinner is acceptable!
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- Ingredients
- Instructions
- Equipment Needed
- Substitutions
- Pair it with...
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Ingredients
- Chicken Keema (preferably made with grouond chicken breast)
- Eggs
- Fresh Cilantro
- Chopped Fresh Chili Peppers
- Green Onions
Instructions
In a medium heated pan, spread the chicken kheema and leave little pockets that reach down to the bottom of the pan.
Crack an egg into each of those pockets. If cooking chicken breast breakfast for one then feel free to crack just one egg.
Cover the pan with a lid and let it cook on low.
Remove the lid when desired egg texture has been reached.
Sprinkle fresh cilantro, green onions, and green chili peppers on top
Equipment Needed
- Skillet with a lid
- Spatula
- Cutting Board and Knife
Substitutions
- Chicken Keema- Use egg keema instead
Pair it with...
- Toasted Bread and Butter
- Leftover roti
- Siete brand tortillas for a healthier option
- Chips!
- Chai
📖 Recipe
Chicken Shakshuka - a 5 Minute Recipe (Shakshuka with Meat)
The Curry Mommy
This meal prep friendly chicken and eggs recipe is one of the reasons I like to make extra chicken keema! It is an Indian breakfast recipe that is packed with flavor, protein, and comfort.
5 from 5 votes
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Prep Time 1 minute min
Cook Time 4 minutes mins
Total Time 5 minutes mins
Course Breakfast, Lunch, Main Course
Cuisine Indian
Servings 4 people
Ingredients
- 1 pound chicken kheema
- 4 large eggs
- fresh cilantro, chopped
- fresh green onions, chopped
- fresh chili peppers, chopped
- lemon, optional
Instructions
In a flat and wide frying pan spread the kheema.
Make four little pockets to a point where the bottom of the pan is exposed.
Crack an egg into each of those pockets
Cover the pan with a lid and cook until the eggs are cooked to your liking.
Sprinkle cilantro, green chili peppers, and green onions on top before serving.
Notes
This recipe works great for meal prepping. Make my chicken keema recipe ahead of time and then use the leftovers for chicken shakshuka.
Tried this recipe?Share your photo and tag @TheCurryMommy or #thecurrymommy!
📖 Recipe
Indian Chicken Kheema Recipe
The Curry Mommy
This tasty Chicken Kheema (chicken keema) recipe is versatile and delicious. It is a clean eating recipe made with ground chicken and perfect for those flavor craving meal prep days.
4.92 from 12 votes
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Indian
Servings 4
Calories 225 kcal
Ingredients
- 1 lb ground chicken
- 1 tablespoon ginger, fresh and grated
- 1 tablespoon garlic, fresh and minced
- 1 teaspoon turmeric powder
- 2 tablespoon coriander powder
- 1-2 tablespoon garam masala
- 1 large onion, finely chopped, grated, or food processed
- 1 large beefsteak tomato, finely chopped
- 1 tablespoon tomato paste
- ½ cup water (optional but can help mince the meat if that is the texture preferred)
- oil
- salt
- red chili powder
- chopped cilantro
Instructions
Heat pan on medium heat and add oil. Once hot add finely chopped onions and saute until golden brown.
Once the onions have slightly browned add the tomatoes, garlic, ginger, garam masala, tomato paste, salt, coriander powder, some chopped cilantro (optional), and turmeric.
Allow the mixture to cook for about 3-5 minutes. At this point you can use a hand blender and puree the mixture if you would like. Then add the chicken. SIDE NOTE: I like to mix the ground chicken to remove the "stringed" meat look before cooking.
Add water (optional). Using a spatula or a ground meat masher, begin to mash and mix the chicken with the tomato and onion mixture. TIP: flatten/squeeze the meat at the bottom of the pan while mixing if you do not have a meat masher. This will prevent the meat from bulking into large clumps.
Continue to mix frequently for an additional 7-10 minutes on medium heat.
Once all of the natural water has evaporated, cook for a few additional minutes so that the oil shines through.
Garnish with the rest of the cilantro and serve.
Enjoy as a taco stuffing, with wraps, as is with naan, or on top of pizza.
Nutrition
Serving: 5ozCalories: 225kcalCarbohydrates: 6gProtein: 23gFat: 13gSaturated Fat: 3.5gMonounsaturated Fat: 1gCholesterol: 85mgSodium: 278mgPotassium: 94mgFiber: 1gSugar: 3gVitamin A: 9.5IUVitamin C: 14mgCalcium: 4mgIron: 10mg
Tried this recipe?Share your photo and tag @TheCurryMommy or #thecurrymommy!
FAQ
Can I cook shakshuka in a cast iron?
Yes! I use mini cast iron pans from Bed Bath and Beyond. They work great for this recipe or any egg brunch recipe that you want to individualize. My Breville Smart Oven fits 4 cast iron pans with chicken shakshuka at one time.
Air Fry Shakshuka
I place the chicken kheema in bowls and crack an egg on top. The bowl then gets placed in an air fryer for 3-4 minutes at 350 degrees.
Is shakshuka with meat high in protein?
Yes! WIth the addition of eggs and chicken breast this is a great meal for high protein diets.
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