Indian Shakshuka

Indian Shakshuka

We honestly cannot stop making this one. It's got everything we want from a weekend breakfast: warmth, spice, big bold flavour. But with an Indian twist that takes the classic shakshuka somewhere really special. The ginger and garam masala work so well alongside the smoky tomato base, and the whole thing comes together in about 35 minutes which feels like a miracle for something this good. Scoop it up with some warm naan or flatbread and you've got a breakfast that'll keep you going all day. Make this one this weekend, trust us.

Cook: 35 min
Serves 4

Before You Start

  • Large frying pan
  • Large frying pan (second one, for tofu)
  • Mixing bowl
  • Small bowl
  • Whisk
  • Lid for frying pan

Ingredients

  • 1 medium onion
  • 2 cloves of garlic
  • 2cm ginger
  • 1 tbsp olive oil
  • 1 red pepper
  • 2 tbsp tomato purée
  • 1 tsp coriander powder
  • ½ tsp chilli powder (Kashmiri if possible), plus more to taste
  • ½ tsp garam masala
  • ½ tsp turmeric powder
  • 1 tin of cherry tomatoes
  • salt and pepper to taste
  • 1 small onion
  • 1 green chilli
  • 1 pack of tofu
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • salt and pepper to taste
  • 60ml tahini
  • 40ml cold water
  • 1 lime
  • sea salt
  • fresh coriander
  • crusty bread

Method

1

For the shakshuka base

  • Peel and slice the onion
  • Deseed and slice the peppers
  • Peel and grate the garlic and ginger
  • Heat the olive oil in a large frying pan over medium heat. Once hot, add the onion and peppers and cook for about 6 minutes until the onion is translucent. Add the garlic, ginger and spices and cook for another minute. Stir through the tomato puree and tinned tomatoes and break down using the back of a spoon. Bring the sauce to a simmer and cook for 10-15 minutes whilst you prepare the tahini drizzle and scrambled tofu
2

Make the tahini dressing

  • Add the tahini to a bowl, squeeze in the juice of the lime, then add the water in batches, whisking well with as much water as necessary to get a thick cream consistency. Season with a big pinch of sea salt
3

For the scrambled tofu

  • Peel and finely chop the onion
  • Finely chop the chilli
  • Crumble the tofu into a mixing bowl and stir through the turmeric, garam masala and a pinch of salt
  • Heat the olive oil In a large frying pan over medium heat. Once shimmering add the cumin seeds and saute until they pop, about 1 minute. Add the onion and green chilli and saute until they are soft. Add the tofu into the pan and cook for 5-10 minutes until golden, taking care not to burn the spices. Season to taste with salt and pepper
4

Assemble the shakshuka

  • Taste and season your shakshuka base with salt and pepper
  • Use a large spoon to make 4 wells in the sauce then pile the tofu in each one. Lower the heat, cover with a lid and cook for a final 4-5 minutes
  • Sprinkle with chopped coriander and serve with slices of crusty bread

Tips & Variations

  • Spice it your way: If you like it fiery, add a pinch of cayenne or a chopped fresh chilli with the garlic and ginger. If you're cooking for someone who prefers it milder, just dial back the chilli and let the garam masala do the heavy lifting.
  • Use a wide pan: The wider the better here. You want the sauce to have room to simmer and reduce properly, and you'll get more even heat across the whole base. A deep-sided frying pan or a wide sauté pan is ideal.
  • Don't rush the onions: Give them the full 6 minutes over medium heat. Properly softened, slightly golden onions are what give the base that sweet, jammy quality that makes this so moreish. It's worth the wait.

Why This Works

The trick is cooking the spices directly in the pan with the onion, garlic and ginger before the tomatoes go in. That minute or so of heat really wakes everything up and builds a depth of flavour that you just can't get any other way. We find the tomato puree is key too; it adds a richness that stops the sauce feeling thin and watery.