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
- 1/2 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
