A friend of mine recently mentioned that she'd made shakshula. I'd never heard of it, googled it, & clicked on the first thing that came up, the Wikipedia article, & thought, Hang on, this is huevos rancheros wearing a djellaba!
I've been making huevos rancheros since I was in high school - that salsa of onions, chilis, garlic, cumin, tomatoes, & cilantro was the first thing I ever learned to cook. Years later, when I had gotten into cooking Indian food a lot, it occurred to me that if you took the huevos rancheros salsa recipe &, say, throw some mustard seed into the oil, some ginger in with the garlic, some turmeric in with the cumin, and some garam masala in with the cilantro, you'd have an Indian sauce perfectly suited to poaching some eggs in or putting over fried eggs & serving with naan or chapatis.
But I don't recall ever seeing this as a dish in Indian cookbooks or restaurants. What I'm wondering is, is this or something like it done in South Asian cooking?
