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
Scale
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.
