If you’ve ever dreamed of turning the vibrant, hearty flavors of shakshouka into a fun new way to enjoy breakfast or brunch, then the Shakshouka Focaccia Recipe is exactly what you need. This dish combines the rich, spiced tomato and pepper stew with soft, pillowy focaccia bread and perfectly baked eggs, creating a fusion that bursts with texture and flavor at every bite. It’s a comforting crowd-pleaser that brings a bit of cozy sunshine straight to your table in under 40 minutes, perfect for any time you crave something effortless yet seriously delicious.
Ingredients You’ll Need
Getting the ingredients right is the secret to making your Shakshouka Focaccia Recipe truly unforgettable. Each ingredient is simple and accessible but plays a crucial role in building layers of flavor and texture—from the tender focaccia base to the warm, aromatic sauce that hugs every bite.
- 1 focaccia bread: Either store-bought or homemade, this soft and airy bread acts as the perfect base to hold all the saucy goodness.
- 1 tbsp olive oil: Adds a luscious richness and helps soften the veggies perfectly.
- 1 small onion, diced: Brings subtle sweetness and depth to the tomato sauce.
- 1 red bell pepper, diced: Infuses the sauce with vibrant color and a gentle sweetness.
- 2 garlic cloves, minced: Essential for that irresistible aromatic foundation.
- 1 can (14 oz) crushed tomatoes: The heart of the shakshouka sauce, juicy and tangy.
- 1 tsp paprika: Adds smoky warmth and enhances the overall flavor profile.
- 1/2 tsp ground cumin: Brings a nutty earthiness that pairs beautifully with the tomatoes.
- 1/4 tsp chili flakes: Offers just the right amount of kick without overpowering.
- Salt and black pepper, to taste: Balances and brightens every bite.
- 4 eggs: The crowning glory, baked gently to a perfect set atop the saucy focaccia.
- Fresh parsley, for garnish: Adds a burst of herbal freshness and a pop of color.
How to Make Shakshouka Focaccia Recipe
Step 1: Prepare the Oven and Sauté Vegetables
Start by preheating your oven to 375°F (190°C) to get it ready for baking the focaccia later. Meanwhile, heat olive oil in a skillet over medium heat. Toss in the diced onion, red bell pepper, and minced garlic. Sauté them gently until they become soft and fragrant, letting their natural sweetness come alive as the base for your shakshouka sauce.
Step 2: Build the Shakshouka Sauce
Next, stir in the crushed tomatoes along with paprika, cumin, chili flakes, salt, and black pepper. Let this simmer for about 10 minutes, allowing the sauce to thicken and the spices to meld beautifully. You’ll notice the aroma filling your kitchen, a true sign of deliciousness in the making.
Step 3: Prepare the Focaccia Base
Take your focaccia bread and slice it horizontally in half, creating a sturdy yet soft base and top. Spread the warm shakshouka sauce evenly over the bottom piece, making sure every inch is generously coated. This layer of sauce will soak into the bread slightly during baking, enhancing every bite.
Step 4: Add Eggs and Bake
Carefully use a spoon to create four small wells in the sauce—one for each egg. Crack one egg into each well, spacing them evenly. Transfer the saucy focaccia base topped with eggs into the oven and bake for 10 to 12 minutes. You want the eggs to be just set, with the yolks still slightly runny for that perfect shakshouka experience.
Step 5: Finish and Garnish
Once baked to perfection, pull the focaccia from the oven and sprinkle fresh parsley all over the top for a bright, fresh finish. Replace the top half of the focaccia, or serve open-faced for a rustic touch. Your amazing Shakshouka Focaccia Recipe is now ready to enjoy!
How to Serve Shakshouka Focaccia Recipe
Garnishes
Fresh parsley is a classic garnish, but feel free to sprinkle some crumbled feta or a drizzle of extra virgin olive oil to elevate your presentation and flavor. A light scattering of toasted sesame seeds or za’atar spice can also add interesting texture and Mediterranean flair.
Side Dishes
This dish shines on its own but pairs beautifully with simple sides like a crisp green salad dressed lightly with lemon and olive oil, or some tangy pickled vegetables to cut through the richness. A side of labneh or yogurt can balance the spices and round out your meal wonderfully.
Creative Ways to Present
For a brunch feast, serve the Shakshouka Focaccia Recipe on a large wooden board alongside bowls of olives, hummus, and roasted nuts. Cut the focaccia into shareable squares or strips, encouraging everyone to grab a piece and dip into that luscious tomato sauce and runny egg yolk. This dish is as much about communal joy as it is about flavor.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and store in the refrigerator for up to 2 days. The sauce will continue to absorb into the focaccia, making the flavors even more intense, though the texture may soften.
Freezing
Freezing this dish is possible but less ideal due to the eggs’ texture. If you must freeze, keep the focaccia and shakshouka sauce separate from the eggs. Freeze the sauce and bread in airtight containers or freezer bags for up to 1 month, then thaw before assembling and baking fresh eggs.
Reheating
To reheat, place the Shakshouka Focaccia Recipe in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through. Avoid microwaving as it can make the bread soggy and the eggs rubbery. Adding a fresh egg on top and baking for a few minutes after reheating is a great trick to refresh this dish.
FAQs
Can I use another type of bread instead of focaccia?
Absolutely! While focaccia’s airy texture and olive oil richness really complement the shakshouka sauce, you can try ciabatta, baguette halves, or even thick slices of sourdough. Just keep in mind the bread should hold up well to the sauce and baking.
How spicy is the Shakshouka Focaccia Recipe?
The chili flakes provide a gentle warmth rather than overpowering heat. You can easily adjust the spice level by using more or less chili flakes according to your taste preference, making it perfect for anyone from mild to heat lovers.
Can I make the shakshouka sauce ahead of time?
Yes! The sauce tastes even better the next day as the flavors deepen. Prepare it a day ahead and store it in the fridge, then assemble with eggs and bake when ready to serve for a quick and delicious meal.
What if I don’t eat eggs?
If you prefer to skip eggs, you can still enjoy the Shakshouka Focaccia Recipe by simply spreading the tomato sauce on focaccia and baking until it’s bubbly and golden. Consider topping with crumbled feta or mozzarella for added richness.
Is this dish suitable for brunch gatherings?
Definitely! Shakshouka Focaccia Recipe is a show-stopping brunch centerpiece that’s easy to serve and share. Its bold flavors and beautiful presentation make it a memorable dish that guests will rave about.
Final Thoughts
I can’t recommend trying this Shakshouka Focaccia Recipe enough, especially if you love dishes that bring comfort, flavor, and a touch of creativity to your table. It’s a delightful twist that feels both familiar and exciting, perfect for sharing with friends or enjoying a cozy meal any day of the week. Give it a try and watch how quickly it becomes a favorite in your kitchen!
Print
Shakshouka Focaccia Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Shakshouka Focaccia is a delightful fusion recipe combining a classic Middle Eastern shakshouka sauce with soft, airy focaccia bread. This dish features a rich, spiced tomato and pepper sauce topped with perfectly baked eggs, making it an excellent option for a hearty breakfast, brunch, or light dinner. The focaccia base adds a comforting texture, while the aromatic spices and fresh parsley garnish deliver vibrant flavors in every bite.
Ingredients
Main Ingredients
- 1 focaccia bread (store-bought or homemade)
- 1 tbsp olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp chili flakes
- Salt and black pepper, to taste
- 4 eggs
- Fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the shakshouka focaccia.
- Sauté Vegetables: In a skillet over medium heat, warm 1 tablespoon of olive oil. Add diced onion, red bell pepper, and minced garlic and sauté until softened and fragrant, about 5-7 minutes.
- Prepare Shakshouka Sauce: Stir in the crushed tomatoes, paprika, ground cumin, chili flakes, salt, and black pepper into the skillet. Let the mixture simmer gently for 10 minutes until the sauce thickens and the flavors meld.
- Prepare Focaccia Base: Slice the focaccia bread horizontally in half to create a base layer. Evenly spread the thickened shakshouka sauce over the bottom half of the focaccia.
- Add Eggs: Create 4 small wells in the sauce on the focaccia and carefully crack one egg into each well.
- Bake: Place the assembled focaccia on a baking sheet and bake in the preheated oven for 10-12 minutes until the eggs are just set with cooked whites and slightly runny yolks, or cook to your preferred doneness.
- Garnish and Serve: Remove from oven, sprinkle with fresh parsley for a burst of color and freshness, then slice and serve warm.
Notes
- For a spicy kick, increase the chili flakes according to taste.
- You can use homemade focaccia for a more rustic flavor, or store-bought to save time.
- To ensure perfectly cooked eggs, keep an eye during baking to avoid overcooking.
- Serve with a side salad or crusty bread for a fuller meal.
