If you’re craving a vibrant, comforting dish that bursts with flavor and warmth, look no further than the Classic Shakshuka with Sourdough Recipe. This beloved North African and Middle Eastern breakfast favorite features perfectly poached eggs nestled in a rich, spiced tomato sauce paired with rustic sourdough bread that’s ideal for dipping. Its simplicity and depth make it a timeless dish that feels like a special occasion any day of the week.
Ingredients You’ll Need
Getting the ingredients right is key to creating the perfect balance of taste, aroma, and texture for your Classic Shakshuka with Sourdough Recipe. Each component plays a crucial role, from the fragrant spices to the tangy tomatoes and the creamy eggs.
- Olive oil: Use good quality olive oil to create a smooth base and slightly fruity flavor.
- Onion: Finely chopped to add sweetness and depth when sautéed.
- Red bell pepper: Adds a mild sweetness and vibrant color that lightens the sauce.
- Garlic cloves: Minced to infuse the sauce with a warm, aromatic hint.
- Ground cumin: Brings earthiness and a hint of nuttiness essential to shakshuka’s signature flavor.
- Ground paprika: Adds a smoky layer and rich red hue to the sauce.
- Ground cayenne pepper (optional): A little kick of heat to excite your palate if you love spice.
- Diced tomatoes: The heart of the sauce, bringing acidity and juiciness to every bite.
- Tomato paste: Concentrates the tomato flavor and helps thicken the sauce.
- Water: To balance the sauce consistency without diluting flavor.
- Salt and pepper: To perfectly season and enhance all other ingredients.
- Large eggs: The stars of the dish, gently cooked in the sauce for a luscious texture.
- Fresh parsley or cilantro: For a pop of freshness and color when garnishing.
- Sourdough bread: Thick slices that are lightly toasted, perfect for scooping up every last bit of sauce.
- Butter: For toasting the sourdough to golden, buttery perfection.
How to Make Classic Shakshuka with Sourdough Recipe
Step 1: Prepare the Aromatic Base
Start by heating the olive oil in a large skillet over medium heat. Add the finely chopped onion and red bell pepper, sautéing for about 5 to 7 minutes until they soften and release their natural sweetness. This forms the flavorful foundation of your shakshuka sauce and is where those wonderful textures begin to develop.
Step 2: Infuse with Garlic and Spices
Next, stir in the minced garlic along with ground cumin, paprika, and cayenne pepper if you want a little extra warmth. Cooking them together for 1 to 2 minutes allows their fragrances to bloom fully, setting the tone for the sauce’s complex yet comforting spice profile.
Step 3: Build the Tomato Sauce
Now it’s time to add your diced tomatoes, tomato paste, and water. Season the mixture with salt and pepper to taste. Let the sauce come to a gentle simmer and reduce for 10 to 15 minutes, stirring occasionally, until it thickens just enough to cradle the eggs later on without being too watery.
Step 4: Poach the Eggs in the Sauce
Create little wells in the bubbling tomato mixture using a spoon, then crack an egg into each well. Cover the skillet to trap the steam and cook the eggs for 6 to 8 minutes, or until the whites are set but the yolks remain lusciously runny. Want firmer yolks? Simply cook them a few minutes longer to suit your preference.
Step 5: Toast the Sourdough Bread
While the eggs are cooking, warm a separate pan over medium heat and melt the butter. Toast your sourdough slices on both sides until they’re gloriously golden and crisp. That buttery crunch pairs perfectly with the silky shakshuka and is irresistible for dipping.
Step 6: Garnish and Serve
Once the eggs have reached your desired consistency, remove the skillet from the heat. Sprinkle fresh chopped parsley or cilantro over the shakshuka for brightness and a lovely finishing touch. Serve hot alongside your toasted sourdough, and get ready to dive in.
How to Serve Classic Shakshuka with Sourdough Recipe
Garnishes
Fresh herbs like parsley or cilantro are traditional choices that add vibrant color and a burst of herbal freshness to the shakshuka. You can also try a dollop of creamy yogurt or crumbled feta if you’re looking to introduce a cool, tangy contrast to the warm sauce.
Side Dishes
Classic Shakshuka with Sourdough Recipe stands wonderfully on its own, but pairing it with a fresh cucumber and tomato salad or a side of labneh can elevate your meal even further. The crisp, cool sides provide textural contrast and help balance the rich tomato sauce.
Creative Ways to Present
For a brunch gathering or special occasion, serve shakshuka in individual small cast iron skillets or stylish ramekins to wow your guests. You can also offer a spread of toppings like olives, harissa, or roasted garlic for everyone to customize their shakshuka to their liking.
Make Ahead and Storage
Storing Leftovers
Store any leftover shakshuka sauce in an airtight container in the refrigerator for up to three days. It’s best to keep the eggs separate if you plan to reheat to avoid overcooking them during storage.
Freezing
The tomato sauce base freezes beautifully, so portion it into freezer-safe containers, leaving out the eggs. When ready, thaw overnight in the fridge and reheat the sauce on the stovetop before adding fresh eggs to poach.
Reheating
Gently rewarm the shakshuka sauce in a skillet over low heat, then crack new eggs into the warmed sauce to poach just before serving. This way, you retain that fresh, silky texture of perfectly cooked eggs and delicious sauce.
FAQs
Can I use other types of bread besides sourdough?
Absolutely! While sourdough’s tangy flavor and sturdy texture are ideal, you can swap it for crusty artisan bread, pita, or even a toasted baguette. Just make sure it’s thick enough to hold up when dipping.
Is the cayenne pepper essential in the recipe?
Not at all. The cayenne pepper is optional and adds a lovely spicy kick if you like heat. If you’re not a fan of spicy dishes, simply leave it out and your shakshuka will still be wonderfully flavorful.
How can I make the eggs fully cooked?
If you prefer firmer yolks, simply increase the covered cooking time by a few minutes after adding the eggs. Keep an eye on them to prevent overcooking; once the whites are set and yolks reach your desired firmness, they’re ready.
Can I make shakshuka vegan-friendly?
To make a vegan shakshuka, omit the eggs and let the tomato and pepper sauce shine on its own. You can also add sautéed tofu cubes or chickpeas for extra protein and texture.
What’s the best way to serve leftovers?
Reheat the sauce gently and add fresh eggs right before serving to keep that fresh poached texture. Pair it again with freshly toasted sourdough for the best experience.
Final Thoughts
Sharing the Classic Shakshuka with Sourdough Recipe feels like offering a big, warm hug on a plate. It’s easy to make but impressively satisfying, perfect for any meal where you want to feel cozy and nourished. I can’t wait for you to try this vibrant dish and make it your own—get comfortable, gather your ingredients, and let the delicious adventure begin!
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Classic Shakshuka with Sourdough Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Classic Shakshuka with Sourdough is a vibrant, flavorful Middle Eastern-inspired dish featuring poached eggs in a rich, spiced tomato and bell pepper sauce. This comforting skillet meal is perfect for breakfast, brunch, or any time you crave a hearty, wholesome dish. Served with crispy butter-toasted sourdough bread, it’s a delightful combination of tangy, savory, and slightly spicy flavors.
Ingredients
Shakshuka Sauce
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/4 teaspoon ground cayenne pepper (optional, for heat)
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup water
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
For Toasting Bread
- 4 slices of sourdough bread
- 2 tablespoons butter (for toasting)
Instructions
- Prepare the sauce: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and chopped red bell pepper. Sauté for about 5-7 minutes until the vegetables soften and develop a slight golden color.
- Add garlic and spices: Stir in the minced garlic along with ground cumin, paprika, and cayenne pepper if using. Cook for 1-2 minutes to let the spices release their aroma, stirring occasionally to prevent burning.
- Add tomatoes and simmer: Mix in the diced tomatoes, tomato paste, and water. Season with salt and pepper. Bring the mixture to a gentle simmer, allowing it to cook and thicken for 10-15 minutes while stirring occasionally.
- Poach the eggs: Create four small wells in the thickened sauce with a spoon and gently crack an egg into each well. Cover the skillet with a lid and cook for 6-8 minutes until egg whites are set but yolks remain runny. For firmer yolks, you can cook a few minutes longer.
- Toast the sourdough bread: While the eggs cook, heat a separate pan over medium heat and melt the butter. Toast the sourdough slices in the pan, turning occasionally until both sides are golden brown and crisp.
- Garnish and serve: Once the eggs are cooked to your preference, remove the skillet from heat. Sprinkle freshly chopped parsley or cilantro over the top for garnish.
- Plate the dish: Serve the shakshuka hot directly from the skillet alongside the warm, toasted sourdough bread slices. Use the bread to scoop up the delicious sauce and runny eggs. Enjoy your classic shakshuka meal!
Notes
- You can adjust the cayenne pepper to suit your heat preference or omit it for a milder dish.
- If you prefer vegan, substitute eggs with tofu or chickpeas, though this will change the traditional shakshuka character.
- To make it gluten-free, serve with gluten-free bread instead of sourdough.
- Leftover shakshuka can be refrigerated for up to 2 days and gently reheated on the stovetop.
- For extra flavor, consider adding crumbled feta cheese or a drizzle of tahini before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern
