If you have been searching for a vibrant and flavorful breakfast or brunch dish that instantly brightens your day, look no further than the Classic Shakshuka with Sourdough Recipe. This Middle Eastern-inspired favorite features eggs poached in a rich, spiced tomato sauce that’s bursting with warmth and depth. The crispy, buttery sourdough slices serve as the perfect vehicle for scooping up every luscious bite. Simple ingredients come together beautifully in this hearty dish that’s as comforting as it is impressive. Trust me, once you try this recipe, it will quickly become a beloved staple in your kitchen rotation.
Ingredients You’ll Need
The magic of this Classic Shakshuka with Sourdough Recipe lies in its simplicity. Each ingredient is carefully chosen to build layers of flavor, texture, and color that harmonize wonderfully. From the gently softened onions and peppers to the fragrant spices and perfectly toasted sourdough, these essentials work together to make a dish that’s not only satisfying but also a feast for the senses.
- 2 tablespoons olive oil: A good quality olive oil adds richness and helps develop the base flavors.
- 1 onion, finely chopped: Adds sweetness and body when sautéed to softness.
- 1 red bell pepper, chopped: Contributes a colorful, sweet crunch that mellows when cooked down.
- 2 garlic cloves, minced: Infuses the dish with warm, aromatic depth.
- 1 teaspoon ground cumin: Provides earthy notes that define the typical shakshuka flavor profile.
- 1 teaspoon ground paprika: Adds smoky richness and warm color.
- 1/4 teaspoon ground cayenne pepper (optional): For those who love a little kick, it brings subtle heat without overpowering.
- 1 can (14 oz) diced tomatoes: The juicy base of the sauce, delivering acidity and freshness.
- 2 tablespoons tomato paste: Concentrates the tomato flavor and gives the sauce body.
- 1/2 cup water: Helps balance the sauce consistency perfectly.
- Salt and pepper to taste: Essential seasonings to brighten and enhance every element.
- 4 large eggs: The star ingredient, gently poached to creamy perfection in the spiced sauce.
- Fresh parsley or cilantro, chopped (for garnish): Adds a burst of freshness and color at the end.
- 4 slices of sourdough bread: Crunchy, tangy slices ready to soak up the rich sauce.
- 2 tablespoons butter (for toasting): Ensures your sourdough is golden and irresistibly flavorful.
How to Make Classic Shakshuka with Sourdough Recipe
Step 1: Prepare the Sauce Base
Start by warming the olive oil in a large skillet over medium heat. Add the finely chopped onion and red bell pepper, cooking them slowly until they soften and their sweetness begins to shine through. This usually takes about 5 to 7 minutes and creates the flavorful foundation of your shakshuka.
Step 2: Add Garlic and Spices
Next, toss in the minced garlic along with ground cumin, paprika, and the optional cayenne pepper if you crave a little extra heat. Cook everything together for 1 to 2 minutes, stirring constantly so the spices release their inviting aroma. This step is crucial for warming the spices and blending their flavors deeply into the dish.
Step 3: Stir in the Tomatoes and Simmer
Now, pour in the diced tomatoes, tomato paste, and water, then season the mixture with salt and pepper. Bring the sauce to a gentle simmer. Let it bubble away for 10 to 15 minutes, giving time for the flavors to meld and the sauce to thicken just enough to hold the eggs later on.
Step 4: Poach the Eggs
Carefully use the back of a spoon to create four small wells in the simmering sauce. Crack one egg into each well. Cover your skillet and let the eggs cook for 6 to 8 minutes, or until the whites are set and the yolks remain delightfully runny. If you prefer your yolks firmer, simply cook a little longer. Watching the eggs gently cook in that vibrant sauce is incredibly satisfying.
Step 5: Toast the Sourdough
While your eggs are poaching, melt the butter in another pan over medium heat. Toast the sourdough slices on both sides until they’re beautifully golden and crisp. This step is key for adding texture contrast and a subtle buttery flavor that complements the shakshuka perfectly.
Step 6: Garnish and Serve
Once the eggs are cooked just how you like, remove the skillet from the heat. Sprinkle freshly chopped parsley or cilantro over the top to add a pop of green freshness. Plate your warm shakshuka alongside the toasted sourdough slices, and get ready for a mouthwatering experience.
How to Serve Classic Shakshuka with Sourdough Recipe
Garnishes
Finishing your Classic Shakshuka with Sourdough Recipe with fresh herbs like parsley or cilantro instantly brightens the dish and adds a vibrant contrast to the rich tomato sauce. A sprinkle of crumbled feta or a dash of chili flakes can also elevate the dish with extra creaminess or spice if you’re feeling adventurous.
Side Dishes
Although the shakshuka and sourdough make a filling combination, you might want to serve this dish alongside a simple green salad dressed with lemon or a bowl of creamy yogurt. These sides add a refreshing balance, helping to cool the palate between bites of the spiced tomato and runny eggs.
Creative Ways to Present
Try serving your Classic Shakshuka with Sourdough Recipe in individual cast-iron skillets or rustic ramekins for a charming, restaurant-quality touch. For a fun twist, you could also scoop the shakshuka over sautéed greens or grain bowls to turn it into a colorful, nourishing lunch or dinner option.
Make Ahead and Storage
Storing Leftovers
You can 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 want to preserve their delicate texture, or simply reheat gently if combined.
Freezing
While the shakshuka sauce freezes well for up to two months, it’s not recommended to freeze the eggs after cooking as their texture changes significantly. Freeze the sauce alone, then poach fresh eggs when you’re ready to enjoy it again.
Reheating
Gently reheat the sauce on the stovetop over low heat, stirring occasionally. If reheating with eggs, do so carefully to avoid overcooking the yolks. Toast fresh sourdough slices before serving to bring back their crispness.
FAQs
Can I make Classic Shakshuka with Sourdough Recipe vegan?
Absolutely! Skip the eggs and consider adding tofu or chickpeas for protein. The saucy tomato base is naturally vegan, and toasted sourdough remains a perfect accompaniment.
What can I substitute for sourdough bread?
While sourdough’s tanginess pairs wonderfully, you can use crusty baguette, pita bread, or even naan for dipping if that’s what you have on hand.
How spicy is this shakshuka?
The Cayenne pepper is optional and can be adjusted to your taste. Without it, the dish is mild and warm from the cumin and paprika — perfect for all spice levels.
Can I prepare the sauce in advance?
Yes! The sauce can be made a day ahead and refrigerated. Simply reheat and poach the eggs fresh just before serving for the best texture and flavor.
What if I don’t have fresh parsley or cilantro?
Fresh herbs add a lovely brightness, but you can also use dried herbs in a pinch or garnish with a little extra olive oil and lemon juice for freshness.
Final Thoughts
This Classic Shakshuka with Sourdough Recipe is an absolute showstopper that’s surprisingly easy to make. It’s a dish that warms you up from the inside out and impresses every time you serve it. Whether you’re cooking for yourself or sharing with friends, it’s a comforting celebration of simple ingredients done right. Give it a try—you might just find your new favorite way to start the day.
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Classic Shakshuka with Sourdough Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian
Description
Classic Shakshuka with Sourdough is a vibrant Middle Eastern and North African dish featuring poached eggs in a flavorful, spiced tomato and bell pepper sauce. This recipe combines aromatic spices like cumin, paprika, and optional cayenne for a subtle heat, served with toasted sourdough bread to scoop up every delicious bite. Perfect for a hearty breakfast, brunch, or light dinner, this shakshuka is both comforting and nutritious, ready in just 30 minutes.
Ingredients
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
Eggs
- 4 large eggs
Garnish
- Fresh parsley or cilantro, chopped (for garnish)
Sourdough Toast
- 4 slices of sourdough bread
- 2 tablespoons butter (for toasting)
Instructions
- Make the Shakshuka Sauce: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and red bell pepper. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
- Add Garlic and Spices: Stir in the minced garlic, ground cumin, paprika, and cayenne pepper if using. Cook for 1-2 minutes to allow the spices to bloom and become aromatic.
- Add Tomatoes and Simmer: Mix in the diced tomatoes, tomato paste, and water. Season the mixture with salt and pepper to taste. Bring to a simmer and cook for 10-15 minutes until the sauce thickens slightly.
- Add the Eggs: Using a spoon, make 4 small wells in the simmering sauce. Crack one egg into each well. Cover the skillet with a lid and cook for 6-8 minutes, or until the egg whites are set but yolks remain runny. Cook longer if you prefer firmer yolks.
- Toast the Sourdough Bread: While the eggs cook, heat a separate pan over medium heat and melt the butter. Toast the sourdough slices on both sides until golden brown and crispy.
- Garnish and Serve: Remove the skillet from heat once the eggs are done. Sprinkle chopped fresh parsley or cilantro on top for a fresh finish.
- Plate the Dish: Serve the hot shakshuka immediately, alongside the toasted sourdough bread to dip and scoop up the flavorful sauce and eggs. Enjoy your meal!
Notes
- Adjust the cayenne pepper quantity or omit it completely if you prefer a milder shakshuka.
- For extra richness, you can sprinkle some crumbled feta cheese over the dish before serving.
- If fresh herbs are unavailable, dried parsley or cilantro can be used, though fresh is preferred.
- To make the dish vegan, omit eggs and add chickpeas to the tomato sauce for protein.
- Use a non-stick or cast iron skillet to prevent sticking, especially when cooking eggs directly in the sauce.
- Leftover shakshuka can be refrigerated and reheated gently on the stovetop.
