Classic Shakshuka with Sourdough Bread
Eggs gently poached in a rich spiced tomato-pepper sauce, served with toasted sourdough slices for dipping. A soul-warming North African–inspired dish beloved throughout the Mediterranean.
⏱️ Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Shakshuka:
2 tablespoons extra virgin olive oil
1 medium onion, thinly sliced or chopped
1 red bell pepper, sliced or chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
¼ teaspoon cayenne pepper or chili flakes (optional)
1 can (400g) crushed or diced tomatoes
Salt and black pepper to taste
4–6 eggs
¼ cup chopped fresh parsley or cilantro (for garnish)
Optional: crumbled feta cheese on top
For Serving:
4 slices of sourdough bread
Olive oil for brushing or drizzling
Optional: Rub with garlic for extra flavor after toasting
Instructions
1. Sauté the Vegetables
Heat olive oil in a large skillet over medium heat.
Add onions and bell peppers. Cook for 6–8 minutes, stirring occasionally, until softened and slightly caramelized.
Add garlic and cook for 1 minute until fragrant.
2. Add Spices and Tomatoes
Stir in cumin, paprika, cayenne (if using), salt, and pepper.
Add the canned tomatoes (with juices). Simmer for 10–12 minutes, stirring occasionally, until sauce thickens slightly.
3. Create Egg Pockets
Using a spoon, make small wells in the sauce. Crack eggs one at a time into each well.
Cover the skillet with a lid. Cook for 6–8 minutes, or until egg whites are just set but yolks are still soft.
>Tip: For runny yolks, check at 6 minutes. For firmer eggs, cook a bit longer.
4. Toast the Sourdough
While eggs cook, toast sourdough slices in a pan or toaster.
For extra flavor, brush with olive oil and grill or pan-sear until golden. Optionally rub with a cut garlic clove.
5. Garnish and Serve
Remove shakshuka from heat. Sprinkle with chopped parsley or cilantro.
Optionally, top with crumbled feta.
Serve hot, directly from the skillet, with toasted sourdough for scooping.
Notes & Tips
Sauce too thick? Add a splash of water or a little stock to loosen it.
Spice Level: Adjust cayenne/chili flakes to taste or skip entirely for a milder version.
Add-Ins: Spinach, kale, or olives can be stirred into the sauce before adding eggs.
Cast Iron Skillet: Ideal for even heat and serving directly to the table.
Single-Serve Idea: Make individual shakshukas in mini pans for brunch guests.
❓ Questions & Answers
Q: Can I use fresh tomatoes instead of canned?
A: Yes! Use about 5–6 ripe tomatoes, chopped, and simmer a bit longer to thicken.
Q: Can I make it ahead of time?
A: You can make the tomato sauce ahead and reheat it. Add eggs just before serving for the best texture.
Q: What’s the best way to reheat shakshuka?
A: Gently reheat in a covered skillet over low heat. Be careful not to overcook the eggs.
Q: Can I freeze shakshuka?
A: You can freeze the sauce only (without eggs). Add fresh eggs when ready to serve.
Nutritional Value
Calories: 330 kcal
Protein: 15g
Carbohydrates: 28g
Fat: 18g
Saturated Fat: 4g
Fiber: 4g
Sugar: 7g
Cholesterol: 375mg
Sodium: 45mg