Shakshuka with Eastern Spices

Shakshuka is one of those dishes where the spice blend does most of the work. Eggs poached in a spiced tomato sauce sounds simple, and it is. But the blend you reach for determines whether it’s forgettable or something you think about on the way to work. This version uses Royal Biryani Blend for a cross-cultural take that borrows warmth from the Indian spice tradition.

Why Royal Biryani Blend works in shakshuka

Royal Biryani Blend is built around cardamom, cinnamon, fennel, and star anise. These are warm, aromatic spices that love tomato. They bring a floral sweetness that adds real depth to the sauce. Add it to the olive oil before the onions go in. The fat blooms the spice and carries the flavour into every part of the sauce. You’ll smell the difference immediately.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 red sweet pepper, sliced
• 3 garlic cloves, minced
• 2 tsp Royal Biryani Blend
• 1 tsp smoked paprika
• 800g tinned chopped tomatoes
• Salt, to taste
• 4 to 6 eggs
• Fresh coriander, to serve

Method

1. Bloom the spice: Heat the olive oil in a wide pan over medium heat. Add the Royal Biryani Blend and cook for 30 seconds until fragrant.
2. Soften the base: Add the onion and sweet pepper and cook for 8 minutes until soft. Stir in the garlic and smoked paprika. Cook for 1 minute.
3. Build the sauce: Pour in the tomatoes, season with salt, and simmer for 12 minutes until thickened.
4. Cook the eggs: Make wells in the sauce and crack in the eggs. Cover and cook for 6 to 8 minutes until the whites set but the yolks stay soft.
5. Serve: Scatter with coriander and serve straight from the pan with warm flatbread.

Chef’s Tip

Soften your onion in oil first, then push it to the side and add the Royal Biryani Blend directly into the fat for 10–15 seconds — the oil carries the flavour into the dish in a way water never can. The moment the spices open up, stir them through the onion and add your tomatoes immediately.

Variations

Stir a handful of spinach into the sauce before the eggs go in for a greener pan. Crumble feta over the top for a salty finish. A spoonful of harissa alongside brings heat. Leftover sauce keeps in the fridge for three days and reheats beautifully with another pinch of Royal Biryani Blend stirred through.

What do you scoop your shakshuka up with: warm flatbread or a thick slice of sourdough? Tell us below.

Frequently Asked Questions (FAQs)

What is Royal Biryani Blend?

Royal Biryani Blend is a ZEST spice mix built around the warming, aromatic spices of Indian biryani: cardamom, cinnamon, fennel, and star anise. It brings sweet, floral depth to everything from rice dishes to tomato sauces.

Can I use ras el hanout instead?

Yes. Ras el hanout is a classic North African blend and works well in shakshuka too. Royal Biryani Blend gives you similar depth of warmth from a different spice tradition. If you want to compare, try both side by side on the same base sauce.

Can I make shakshuka ahead?

Make the tomato sauce up to three days ahead and keep it chilled. Reheat gently, then add the eggs just before serving so the yolks stay soft.

What can I serve with shakshuka?

Warm flatbread, sourdough, or crusty bread to mop up the sauce. A simple green salad on the side works well too.

Is shakshuka spicy?

It is warm rather than hot. Royal Biryani Blend brings aroma and depth, not heat. Add a pinch of chilli flakes if you want more kick.

Can I make it vegan?

Skip the eggs and fold in chickpeas or firm tofu cubes for protein. The spiced tomato base carries the dish on its own.