Part 6/9:
To mimic the classic eggs, a mixture of black salt (kala namak), turmeric for color, and soft silken tofu are used. The tofu slices are coated with the spice mixture and layered on top of the baked tomato mixture, then returned to the oven for another 10-15 minutes. Once baked, the tofu pieces are pressed into the sauce, and the dish is finished with a generous sprinkle of za’atar—a fragrant spice blend—alongside fresh cilantro.
Accompaniments
Serve the shakshuka with warm toasted pita bread, perfect for scooping up every delicious bite. A squeeze of fresh lemon juice adds brightness, bringing all the flavors together into a hearty yet light meal suitable for any weeknight craving.