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
Scale
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern
