Shakshuka with Missi Roti
A delightful fusion where the rich, spicy tomato and pepper stew of Shakshuka meets the savory, spiced chickpea flour flatbreads of North India. A perfect brunch or dinner that's hearty, flavorful, and incredibly satisfying.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Missi Roti Dough
- b.In a large mixing bowl, combine besan, atta, 0.25 cup finely chopped onion, green chili, 2 tbsp coriander leaves, turmeric powder, 0.5 tsp red chili powder, carom seeds, and 0.75 tsp salt. Mix well.
- c.Add 1 tablespoon of ghee to the flour mixture and rub it in with your fingertips until it resembles coarse breadcrumbs.
- d.Gradually add lukewarm water and knead to form a smooth, pliable dough. It should be firm but not hard. Do not over-knead.
- e.Cover the dough with a damp cloth and let it rest for at least 20 minutes.
- 2
Step 2
- a.Start the Shakshuka Base
- b.While the dough rests, heat olive oil in a large, deep skillet or pan with a lid over medium heat.
- c.Add the diced medium onion and sauté for 4-5 minutes until it softens and becomes translucent.
- d.Add the minced garlic and diced bell pepper. Continue to cook for another 5-7 minutes, stirring occasionally, until the bell pepper is tender.
- 3
Step 3
- a.Simmer the Tomato Sauce
- b.Stir in the tomato paste, cumin powder, smoked paprika, remaining 0.5 tsp red chili powder, 1 tsp salt, and black pepper. Cook for 1 minute until the spices are fragrant.
- c.Add the chopped fresh tomatoes. Stir everything together, bring to a simmer, then reduce the heat to low.
- d.Cover the skillet and let the sauce cook for 10-15 minutes, stirring occasionally. The tomatoes should break down and the sauce should thicken nicely.
- 4
Step 4
- a.Cook the Missi Roti
- b.While the sauce simmers, divide the rested dough into 8 equal portions and roll them into smooth balls.
- c.Lightly flour a clean surface and roll each ball into a circle about 6 inches in diameter.
- d.Heat a tawa (flat pan) over medium-high heat. Place a roti on the hot tawa and cook for 30-40 seconds, until small bubbles appear on the surface.
- e.Flip the roti and cook the other side for about 1 minute. Apply a little ghee to the top surface, flip again, and apply ghee to the other side. Press gently with a spatula until golden-brown spots appear on both sides.
- f.Repeat for all rotis and keep them warm in a cloth-lined container.
- 5
Step 5
- a.Poach the Eggs in the Sauce
- b.Once the tomato sauce has thickened, use the back of a spoon to create four indentations or 'wells' in the sauce.
- c.Carefully crack one egg into each well, being careful not to break the yolk.
- d.Season the eggs with a small pinch of salt and pepper.
- e.Cover the pan and cook on low heat for 5-7 minutes. The egg whites should be set, but the yolks should remain runny. For firmer yolks, cook for an additional 2-3 minutes.
- 6
Step 6
- a.Garnish and Serve
- b.Remove the skillet from the heat. Garnish the shakshuka generously with the remaining chopped coriander leaves.
- c.Serve immediately, straight from the pan, with the warm Missi Rotis on the side for dipping into the sauce and runny yolks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use ripe, juicy tomatoes. If tomatoes are not in season, a 28-ounce can of high-quality crushed tomatoes can be substituted.
- 2Don't overcrowd the pan with eggs. Ensure there is enough space for each egg to cook properly.
- 3Make the wells in the sauce deep enough to hold the entire egg, which helps the whites set evenly.
- 4To keep the Missi Rotis soft, avoid over-kneading the dough and store them wrapped in a clean kitchen towel after cooking.
- 5For a smoky flavor, char the bell pepper over an open flame, peel off the skin, and then dice it before adding to the pan.
- 6Adjust the spice level by increasing or decreasing the amount of red chili powder and green chilies.
Adapt it for your goals.
Vegan
Replace the eggs with crumbled firm tofu or large chunks of paneer (for a vegetarian version). Use oil instead of ghee for the rotis.
SpicierSpicier
Add 1-2 teaspoons of harissa paste along with the tomato paste for an extra kick of heat and flavor.
CheesyCheesy
Crumble 1/4 cup of feta cheese or paneer over the shakshuka just before serving for a creamy, tangy addition.
Extra VeggiesExtra Veggies
Add sautéed mushrooms, spinach, or zucchini to the tomato sauce for extra nutrients and texture.
Why this is on our healthy list.
Protein Powerhouse
With protein from both the eggs in the shakshuka and the besan (chickpea flour) in the roti, this meal is excellent for muscle repair, growth, and keeping you full longer.
Rich in Antioxidants
Tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to reducing the risk of certain diseases. The bell peppers and spices also contribute to the antioxidant content.
High in Dietary Fiber
The combination of besan and atta (whole wheat flour) in the missi roti provides a significant amount of dietary fiber, which is crucial for digestive health and maintaining stable blood sugar levels.
Boosts Immunity
Garlic, onions, and turmeric are known for their anti-inflammatory and immune-boosting properties, helping to support your body's natural defenses.
Frequently asked questions
One serving, which includes about 1/4 of the shakshuka and two missi rotis, contains approximately 450-550 calories, depending on the size of the eggs and the amount of ghee used.