Shakshuka with Missi Roti
A cozy skillet of eggs poached in spiced tomato and bell pepper gravy, served with rustic missi roti made from whole wheat flour and chickpea flour. It is a hearty, homestyle pairing that works beautifully for brunch or a light dinner.
For 4 servings
- knead · ~15 min
Knead the missi roti dough.
1.Mix whole wheat flour, chickpea flour, half of the chopped onion, 1 tbsp cilantro, 1 chopped green chili, ajwain, turmeric powder, 0.25 tsp salt, 0.5 tsp coriander powder, and 1 pinch red chili powder in a bowl.2.Add 1 tsp oil and rub it into the flour mixture.3.Add water little by little and knead into a soft dough.4.Cover and let the dough rest for 15 minutes.TIPKeep the dough slightly soft so the rotis stay tender after cooking. - saute · ~9 min
Cook the shakshuka base.
1.Heat 1 tbsp oil in a wide pan over medium heat.2.Add the remaining chopped onion and cook until soft and lightly golden, 4 to 5 minutes.3.Add garlic and the remaining green chili, then sauté for 1 minute.4.Add bell pepper and cook for 3 minutes until it softens slightly. - simmer · ~10 min
Make the tomato gravy.
1.Add chopped tomato, remaining red chili powder, remaining coriander powder, cumin powder, black pepper, and the remaining salt.2.Cook until the tomatoes break down and turn saucy, 8 to 10 minutes.3.Add a few tablespoons of water if the mixture looks too dry.4.Simmer until the gravy is thick but still loose enough to hold the eggs.TIPMash the tomatoes with the back of the spoon as they cook for a smoother sauce. - boil · ~7 min
Poach the eggs in the gravy.
1.Make 4 small wells in the tomato mixture.2.Crack 1 egg into each well.3.Cover the pan and cook on low heat until the egg whites are set and the yolks are still a little soft, 5 to 7 minutes.TIPUse low heat so the bottom does not catch before the eggs finish cooking. - garnish
Finish the shakshuka with cilantro.
- prep · ~5 min
Divide and roll the rotis.
1.Divide the rested dough into 4 equal balls.2.Dust lightly with flour if needed.3.Roll each ball into a medium round roti. - fry · ~8 min
Cook the missi rotis.
1.Heat a tawa or skillet over medium heat.2.Cook each roti until small bubbles appear, then flip.3.Drizzle the remaining oil lightly across both sides as needed and cook until golden spots appear on both sides.4.Repeat with the remaining rotis.TIPPress the edges gently with a spatula so the rotis cook evenly. - serve
Serve the shakshuka hot with missi roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the missi dough the full 15 minutes so the chickpea flour hydrates and the rotis roll without cracking.
- 2If the dough feels sticky from the onion moisture, dust very lightly with flour rather than kneading in too much extra dry flour.
- 3Cook the tomato base down until oil starts to glisten at the edges; a watery gravy will make the eggs spread instead of poach neatly.
- 4Make deep enough wells before adding the eggs so each yolk stays centered and the whites do not run together.
- 5Keep the egg-poaching stage on low heat and covered for tender whites and jammy yolks.
- 6Roll missi rotis a little thicker than plain chapati so they stay soft and sturdy enough to scoop the shakshuka.
- 7Serve the rotis straight off the tawa wrapped in a cloth; they firm up faster than plain wheat rotis because of the chickpea flour.
Adapt it for your goals.
High-protein
Add 1-2 extra eggs or serve with a thicker besan-heavy missi roti ratio for a more filling brunch.
low oilLow-oil
Dry-roast the rotis on the tawa and use just enough oil for the shakshuka base; the dish stays hearty with less richness.
spicierSpicier
Increase green chili and red chili powder for a hotter skillet that pairs well with the earthy missi roti.
cheesyCheesy
Crumble a little feta or paneer over the eggs just before serving for a creamy, salty contrast to the tomato gravy.
veganVegan
Replace eggs with tofu cubes or chickpeas simmered in the tomato gravy for a plant-based version that still pairs well with missi roti.
Why this is on our healthy list.
Balanced Protein Base
Eggs and chickpea flour together make this meal more satisfying and help turn a simple skillet and roti into a hearty main dish.
Fiber From Whole Grains
Whole wheat flour, chickpea flour, onions, tomatoes, and bell pepper add fiber and texture that make the meal more filling.
Vegetable-Rich Meal
The shakshuka includes tomatoes, bell pepper, onion, garlic, chili, and cilantro, bringing a good mix of plant ingredients to the plate.
Digestive Spice Support
Ajwain, cumin, coriander, garlic, and chili add aroma while contributing the traditional warming spice profile of the dish.
Frequently asked questions
The dough is likely too dry or not rested enough. Add a few drops of water, knead briefly, and let it sit so the besan can hydrate.
