Shardul Nigam’s Laal Maans Shakshouka Is A Breakfast Of Champions In Itself

Name: Shardul Nigam’s Laal Maans Shakshouka Is A Breakfast Of Champions In Itself
Prep time: 10
Cook time: 20
Total time: 30
Ingredients: 100 g Pulled lamb shank; 3 piece Cage-free eggs; 5 g Butter; 30 g Diced onions; 30 g Diced tomatoes; 5 g Coriander stem (cut in 1 inch pieces); 30 ml Mustard oil; 20 g Laal maans gravy; 50 g Finely sliced onions; 40 g Pureed tomatoes; 4 piece Green chilies, slit (optional); 1 tbsp Ginger-garlic paste; 10 piece Matahina dried red chilies (soaked in warm water); 15 g Red chili powder (adjust for heat); 10 g Coriander powder; 10 g Cumin powder; 10 g Garam masala; 10 g Fennel seeds; 0 g Salt (to taste); 10 piece Micro mustard cress (for garnish)

Indulgent and red hot, this desi take on shakshouka uses left over items for the perfect zero-waste breakfast.

Contributed By

Chandreyi Bandyopadhyay

September 26, 2025

Laal Maans Shakshouka recipe

Are you someone who likes eggs with a twist every other day for breakfast? This indulgent breakfast item with a hyperlocal inspiration to a Maghrebi dish is for you! The laal maans shakshouka packs a punch with your daily protein. Chef Shardul Nigam shares a zero-waste recipe to incorporate the signature laal maans mutton cooked with Matahina chilies and spices for a delicious alternative to your regular eggs. Perfect for left over cooking and yet a hearty breakfast.

Quick Info

Prep Time 10 min

Cook Time 20 min

Total Time 30 min

Servings 2

Difficulty medium

Ingredients

Pulled lamb shank - 100 g
Cage-free eggs - 3 piece
Butter - 5 g
Diced onions - 30 g
Diced tomatoes - 30 g
Coriander stem (cut in 1 inch pieces) - 5 g
Mustard oil - 30 ml
Laal maans gravy - 20 g
Finely sliced onions - 50 g
Pureed tomatoes - 40 g
Green chilies, slit (optional) - 4 piece
Ginger-garlic paste - 1 tbsp
Matahina dried red chilies (soaked in warm water) - 10 piece
Red chili powder (adjust for heat) - 15 g
Coriander powder - 10 g
Cumin powder - 10 g
Garam masala - 10 g
Fennel seeds - 10 g
Salt (to taste) - 0 g
Micro mustard cress (for garnish) - 10 piece

Instructions

Step-1

Heat a heavy bottomed pan over medium flame, add the butter, let it melt. Then sauté the onions till translucent.

Step-2

Add in the tomatoes and let them cook for a minute. Dash in the laal maans gravy, prepared separately. Use your own spice blend, soaked together and grinded to a paste with the dried red chilies. Cook this paste for 15 minutes on medium flame till the oil separates.

Step-3

In an oven-safe bowl, place the braised, pulled lamb shanks, cooked with the abovementioned sauce and add the coriander stem for the freshness.

Step-4

Crack open the eggs in the bowl and bake it for 4 mins at 180℃.

Step-5

Carefully remove the bowl from the oven and garnish with mustard cress and coriander stems.

Step-6

Serve hot with pav or a bread of your choice.

Recipe