Happy Donabe Life

Tofu Shakshuka

Shakshuka, a popular mediterranean dish of baked egg and tomatoes have been one of my favorite breakfast dishes when I go out past years, and at home, I have been enjoying making different versions myself. First of all, my donabe can make the simple and delicious one-pot Shakshuka! Now, my go-to shakshuka is made with tofu, mushrooms, and cherry tomato sauce. You can enjoy with crusty bread, or pour it over roasted sweet potatoes like I usually do. I like to make a large batch to share out of a donabe , or you can transfer to small-size donabe (such as Izakaya Nabe or small Donabe Casserole) to make individual size. 

Vegan option

This is a vegetarian dish. Omit eggs and use plant-based feta as a vegan variation.


Classic-style Donabe (Medium to medium-small size - Dry-heating capable donabe is preferred)

Or, any donabe with enough capacity is good. Bistro Donabe is used in this Recipe


2 hearty servings (or 4 smaller servings)


  • 2 tablespoons extra virgin olive oil
  • 1/2 medium red onion, thinly-sliced
  • 2 cloves garlic, thinly-sliced
  • 5 oz (150 g) shimeji mushrooms or your choice of mushroom
  • 3 baby bell peppers or 1/2 regular size pepper, thinly-sliced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric (optional)
  • 1/4 teaspoon cinnamon powder (optional)
  • 1/2 teaspoon hot paprika
  • 1/4 teaspoon chipotle flakes or cayenne pepper (optional)
  • 1 1/2 tablespoons harissa
  • 1 can (400 g) cherry tomatoes or crushed tomatoes
  • 1/4 cup (60 ml) water
  • Salt and freshly ground black pepper
  • 7 oz (200 g) medium-firm tofu, press-drained and sliced into 8
  • Some chopped herbs such as cilantro and dill
  • 4 large eggs
  • 4 oz (120 g) feta cheese, crumbled by hand
  • Roasted sweet potatoes (I roast a whole medium size satsuma-imo/ Japanese sweet potato for about 35 min at 400F/ 200C in the oven, then peel and slice) or crusty bread to serve with


  1. Heat the oil in a donabe over moderate heat and add the onion and garlic. Sauté for 10 – 15 minutes or until the onions are very soft. 
  2. Add the mushrooms and bell peppers, increase the heat to medium+ and sauté for a few minutes. Add all the spices and stir for a minute or so. 
  3. Add the harissa, cherry tomatoes, and water. Add a pinch of salt and some black pepper. Cover with lid. As soon as it starts to boil, reduce the heat to simmer. Cook for 10 minutes or until the sauce is thickened. Turn off the heat.
  4. Add the tofu and stir some herbs (reserve some for garnish). Gently add the eggs on top and arrange some feta around the eggs. 
  5. Bake in the 400F (200 C) oven (uncovered) for 12 – 15 minutes or until the egg is cooked to your desired consistency. 
  6. Garnish with the remaining herbs. Serve over roasted sweet potatoes or with bread at a table if you like.

Everything is in the donabe and ready to be baked in the oven.

I like to pour it over roasted sweet potatoes to serve.

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