Why You’ll Love Classic Shakshuka with Sourdough
- Bold and Flavorful: A mix of tomatoes, peppers, onions, and spices creates a rich, zesty sauce.
- Quick and Easy: Made in one pan, in under 30 minutes!
- Customizable: Adjust the spice level and toppings like feta or parsley.
- Hearty and Satisfying: Poached eggs in the sauce provide a creamy texture.
- Versatile: Perfect for breakfast, lunch, or dinner.
Ingredients
- Olive Oil
- 1 onion, chopped
- 1 bell pepper, chopped (red, yellow, or green)
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- 4 large eggs
- Fresh parsley or cilantro, for garnish
- Sourdough bread, for serving
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat olive oil in a large skillet over medium heat. Add onions and bell pepper, sauté until softened (5-7 minutes).
- Add garlic, cumin, paprika, and chili powder, cooking for another 1-2 minutes.
- Stir in tomatoes and tomato paste. Simmer for 10-15 minutes, adjusting seasoning.
- Create wells in the sauce, crack eggs into each well, and cover the pan. Cook for 6-8 minutes until eggs are set but yolks remain runny.
- Toast sourdough until golden and crispy.
- Serve shakshuka with fresh herbs and sourdough on the side.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicier: Add more chili powder or fresh chili peppers.
- Vegan: Substitute eggs with tofu or plant-based eggs.
- Extra Toppings: Add feta, olives, or a drizzle of olive oil.
Storage/Reheating
Store leftovers in the fridge for up to 2 days. Reheat gently on the stove, adding eggs fresh if needed.
FAQs
Q1: Can I make Shakshuka in advance?
Yes, prepare the sauce and refrigerate for up to 3 days. Reheat, then add and cook the eggs.
Q2: Can I make Shakshuka without eggs?
Yes, substitute eggs with tofu or plant-based egg alternatives.
Q3: Can I freeze leftover Shakshuka?
The sauce can be frozen for up to 2 months. Reheat and add fresh eggs.
Q4: Can I make Shakshuka with other vegetables?
Yes, feel free to add zucchini, spinach, or eggplant for added flavor.
Q5: How do I adjust the spice level?
Add more chili powder or fresh chili peppers for heat, or reduce them for a milder dish.
Q6: Can I use a different type of bread?
Yes, you can use any crusty bread, but sourdough adds the best tang.
Q7: Can I add cheese?
Yes, feta or goat cheese works wonderfully as a topping.
Q8: How long should I cook the eggs?
Cook the eggs for 6-8 minutes, depending on how runny you prefer the yolk.
Q9: Can I serve this with salad?
Yes, a fresh green salad pairs nicely with the rich shakshuka.
Q10: How do I make it spicier?
Increase the amount of chili powder or add chopped fresh chili peppers.
Conclusion
Classic Shakshuka with Sourdough is an incredible dish that brings bold flavors and comforting textures to the table. It's easy to make, fully customizable, and perfect for any meal of the day. Whether for a hearty breakfast, a cozy brunch, or a satisfying dinner, this shakshuka will quickly become a favorite in your recipe rotation.
Classic Shakshuka with Sourdough
- Total Time: 30 minutes
- Yield: 4 Servings
- Diet: Vegetarian
Description
Classic Shakshuka with Sourdough is a flavorful Middle Eastern and North African-inspired dish, featuring poached eggs in a spiced tomato sauce. Served with tangy sourdough bread, this quick and easy one-pan meal is perfect for any time of the day. Enjoy bold flavors, customizable spice levels, and a hearty, satisfying dish that’s ideal for breakfast, lunch, or dinner.
Ingredients
- Olive Oil
- 1 onion, chopped
- 1 bell pepper, chopped (red, yellow, or green)
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- 4 large eggs
- Fresh parsley or cilantro, for garnish
- Sourdough bread, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and bell pepper, sauté until softened (5-7 minutes).
- Add garlic, cumin, paprika, and chili powder, cooking for another 1-2 minutes.
- Stir in tomatoes and tomato paste. Simmer for 10-15 minutes, adjusting seasoning.
- Create wells in the sauce, crack eggs into each well, and cover the pan. Cook for 6-8 minutes until eggs are set but yolks remain runny.
- Toast sourdough until golden and crispy.
- Serve shakshuka with fresh herbs and sourdough on the side.
Notes
- Spicy: Add extra chili powder or fresh chili peppers for heat.
- Vegan: Substitute eggs with tofu or plant-based egg alternatives.
- Extra Toppings: Top with feta cheese, olives, or a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
