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
Scale
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
