If you have ever wanted to dive into a dish bursting with comforting, vibrant flavors, then the Classic Shakshuka with Sourdough Recipe is just the ticket. This Middle Eastern favorite brings together poached eggs nestled in a rich, spicy tomato sauce, perfectly complemented by the tangy crunch of toasted sourdough bread. It’s a delightful blend of simplicity and depth, ideal for a leisurely brunch or a cozy dinner, and it’s guaranteed to win over anyone lucky enough to try it.
Ingredients You’ll Need
The beauty of this Classic Shakshuka with Sourdough Recipe lies in its straightforward ingredients that work harmoniously to create a flavorful masterpiece. Each component plays an essential role, from the fragrant spices to the creamy eggs and crusty bread, making the whole dish a celebration of taste and texture.
- 2 tablespoons olive oil: Provides a smooth, fruity base for sautéing and enriches the dish with healthy fats.
- 1 small onion, diced: Adds sweetness and depth when softened.
- 1 red bell pepper, diced: Brings a slight crunch and vibrant color to the sauce.
- 3 garlic cloves, minced: Packs a punch of aromatic flavor that elevates every bite.
- 1 teaspoon ground cumin: Offers warm, earthy notes that are signature to shakshuka.
- 1 teaspoon sweet paprika: Adds a smoky sweetness that balances the acidity of the tomatoes.
- ¼ teaspoon chili flakes (optional): Gives a gentle heat that can be adjusted to your liking.
- 1 (28 oz) can crushed tomatoes: The heart of the sauce, delivering freshness and body.
- Salt and black pepper to taste: Essential for seasoning and enhancing the natural flavors.
- 4–6 large eggs: These creamy pockets of goodness gently cook right in the sauce.
- Fresh parsley or cilantro, chopped, for garnish: Adds a burst of fresh herbal brightness at the end.
- Crumbled feta cheese (optional): A tangy, salty topping that makes the dish even more indulgent.
- 4–6 slices toasted sourdough bread, for serving: Perfect for scooping up all the saucy goodness.
How to Make Classic Shakshuka with Sourdough Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by warming up the olive oil in a large skillet over medium heat. Toss in the diced onion and red bell pepper, letting them soften and release their natural sweetness as you stir occasionally for about 5 to 7 minutes. Next, add the garlic, cumin, paprika, and chili flakes. Cooking this mixture for just one minute more will awaken the spices, releasing their beautiful aroma and setting the stage for the sauce.
Step 2: Simmer the Tomato Sauce
Now pour in the crushed tomatoes and season the mixture generously with salt and black pepper. Allow the sauce to simmer gently for 10 to 15 minutes, stirring occasionally. As it thickens and the flavors meld, you’ll notice the sauce transforming into a luscious, fragrant base that’s absolutely irresistible.
Step 3: Poach the Eggs
Using the back of a spoon, create little wells in the tomato sauce, then carefully crack the eggs into these spaces. Cover your skillet and let the eggs cook for 5 to 8 minutes, depending on how you like your yolks. The goal is silky whites with yolks that remain runny, soaking up just the right amount of sauce with each bite.
Step 4: Garnish and Serve
Once the eggs are cooked to perfection, remove your skillet from the heat. Sprinkle freshly chopped parsley or cilantro over the top and scatter crumbled feta cheese if you’re feeling extra indulgent. Serve immediately with warm, toasted sourdough slices that are perfect for scooping up the rich sauce and eggs.
How to Serve Classic Shakshuka with Sourdough Recipe
Garnishes
Adding fresh herbs like parsley or cilantro right before serving lends a burst of color and brightness that cuts through the richness. Crumbled feta cheese is highly recommended if you love a little tangy creaminess that contrasts beautifully with the spicy tomato sauce. For a final flourish, a drizzle of good olive oil adds shine and richness.
Side Dishes
Classic shakshuka pairs wonderfully with simple sides that complement rather than overshadow its bold flavors. A crisp green salad dressed with lemon vinaigrette provides a refreshing contrast, while a bowl of creamy hummus or baba ganoush invites you to explore more Middle Eastern flavors alongside your meal. And of course, extra slices of sourdough will never go amiss!
Creative Ways to Present
For an elevated brunch spread, serve your Classic Shakshuka with Sourdough Recipe in individual mini skillets or ramekins for a personalized touch. You can also top the eggs with toasted pine nuts or a sprinkle of za’atar spice for a nutty crunch. Pair with colorful roasted vegetables on the side for a vibrant, inviting table display that will impress every guest.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer the shakshuka sauce with eggs to an airtight container and refrigerate for up to 2 days. Keep the sourdough toast separate to prevent it from getting soggy. When ready to enjoy, reheat gently to preserve the tender texture of the eggs.
Freezing
Freezing shakshuka with the eggs already cooked can affect the texture, so it’s best to freeze the tomato sauce alone if you plan to store it long-term. Cool the sauce completely before transferring to a freezer-safe container, and freeze for up to 3 months. When thawed, reheat and crack in fresh eggs to poach right before serving.
Reheating
To reheat, warm the shakshuka gently on the stovetop over low heat. If the eggs are already cooked, be careful not to overcook them during reheating. Adding a splash of water or broth can help loosen the sauce if it thickens too much. Toast fresh sourdough for that perfect accompaniment and enjoy!
FAQs
Can I make shakshuka without sourdough bread?
Absolutely! While sourdough adds a fantastic tangy crunch, you can use pita, crusty baguette, or even tortilla wraps. The key is having something sturdy enough to scoop up the sauce deliciously.
How spicy should I make Classic Shakshuka with Sourdough Recipe?
That’s totally up to your heat tolerance! The recipe calls for chili flakes that can be adjusted or omitted. You can also add harissa or fresh chili to dial up the spice level and make it truly your own.
Is shakshuka suitable for vegetarians?
Yes, it’s naturally vegetarian as it mainly consists of eggs and vegetable-rich tomato sauce. For vegans, you could try tofu as an egg substitute and skip the feta cheese.
Can I add other vegetables to Classic Shakshuka with Sourdough Recipe?
Definitely! Spinach, kale, or chickpeas are great additions that add nutrition and texture. Just stir them in during the tomato simmering stage.
What if I don’t have a skillet that can go in the oven or be covered?
You can use a large sauté pan with a lid or cover the pan tightly with foil to poach the eggs evenly. The key is to trap steam to gently cook the egg whites without drying them out.
Final Thoughts
Making the Classic Shakshuka with Sourdough Recipe is such a rewarding experience, with every step filling your kitchen with intoxicating aromas and every bite delivering comfort and excitement. Whether you’re cooking for yourself or sharing with friends, this dish proves that simple ingredients can create an unforgettable meal. So grab your skillet, toast that sourdough, and treat yourself to a little Middle Eastern magic today!
Print
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
- Diet: Vegetarian
Description
Classic Shakshuka with Sourdough is a vibrant and flavorful Middle Eastern dish featuring poached eggs in a spiced tomato and bell pepper sauce. This hearty meal is perfect for breakfast or brunch, combining aromatic spices, fresh herbs, and toasted sourdough for dipping. The recipe is vegetarian-friendly and offers a comforting way to start your day with a nutritious blend of protein and vegetables.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ¼ teaspoon chili flakes (optional)
- 1 (28 oz) can crushed tomatoes
- Salt and black pepper to taste
- 4–6 large eggs
- Fresh parsley or cilantro, chopped, for garnish
- Crumbled feta cheese (optional)
- 4–6 slices toasted sourdough bread, for serving
Instructions
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for 5–7 minutes, until softened and translucent.
- Add spices and garlic: Stir in the minced garlic, ground cumin, sweet paprika, and chili flakes if using. Cook for 1 minute until the mixture is fragrant.
- Simmer tomato sauce: Pour in the crushed tomatoes, season with salt and black pepper, and stir to combine. Let the sauce simmer gently for 10–15 minutes, stirring occasionally, until it thickens slightly.
- Poach eggs: Use a spoon to make small wells in the tomato sauce. Gently crack the eggs into each well. Cover the skillet with a lid and cook for 5–8 minutes until the egg whites are fully set but the yolks remain runny, or cook to your preferred doneness.
- Garnish and serve: Remove the skillet from heat. Sprinkle the shakshuka with freshly chopped parsley or cilantro and crumbled feta cheese if desired. Serve hot alongside toasted sourdough bread for dipping.
Notes
- For added nutrition, try incorporating spinach, kale, or chickpeas into the tomato sauce.
- Adjust the spice level by increasing the chili flakes or adding a spoonful of harissa for heat.
- This dish makes an excellent brunch option but also works well as a light dinner.
