If you are craving a dish that bursts with vibrant flavors and warms your soul, look no further than the Classic Shakshuka with Sourdough Recipe. This beloved Middle Eastern-inspired meal features perfectly poached eggs nestled in a luscious, spiced tomato and pepper sauce, all served with crisp, buttery sourdough bread that’s ideal for sopping up every bit of that delicious sauce. It’s one of those dishes that feels both hearty and fresh, making it the perfect choice for breakfast, brunch, or even a cozy dinner with friends.
Ingredients You’ll Need
The beauty of this Classic Shakshuka with Sourdough Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to build layers of flavor and create a colorful, harmonious dish. From the sweetness of the red bell pepper to the warmth of the spices, every element plays a vital role.
- 2 tablespoons olive oil: Adds a fruity base for sautéing the vegetables and spices.
- 1 onion, finely chopped: Provides a sweet, aromatic foundation when softened.
- 1 red bell pepper, chopped: Brings vibrant color and subtle sweetness to the sauce.
- 2 garlic cloves, minced: Infuses the dish with a fragrant zest that awakens the palate.
- 1 teaspoon ground cumin: Offers an earthy, smoky note that defines shakshuka’s signature flavor.
- 1 teaspoon ground paprika: Adds a mild smokiness and rich color to the sauce.
- 1/4 teaspoon ground cayenne pepper (optional): Introduces a gentle heat for those who love a little kick.
- 1 can (14 oz) diced tomatoes: The saucy base that brings acidity and freshness.
- 2 tablespoons tomato paste: Concentrates the tomato flavor for a deep, robust taste.
- 1/2 cup water: Balances the sauce’s consistency perfectly.
- Salt and pepper to taste: Essential seasonings to enhance every flavor in the dish.
- 4 large eggs: The stars of the dish, poached gently in the simmering sauce.
- Fresh parsley or cilantro, chopped: A bright, fresh garnish that adds a pop of green and herbal notes.
- 4 slices of sourdough bread: Crispy, buttery, and ideal for dipping into the flavorful sauce.
- 2 tablespoons butter (for toasting): Makes the sourdough slices golden and irresistibly crunchy.
How to Make Classic Shakshuka with Sourdough Recipe
Step 1: Sauté the Aromatics
Start by warming the olive oil in a large skillet over medium heat. Add the finely chopped onion and red bell pepper, gently cooking them until they soften and release their natural sweetness, about 5 to 7 minutes. This step lays the flavorful groundwork for your sauce and ensures a luscious texture.
Step 2: Add Garlic and Spices
Next, toss in the minced garlic along with ground cumin, paprika, and the optional cayenne pepper if you want a touch of heat. Stir everything around for 1 to 2 minutes, letting the spices bloom and fill your kitchen with their warm, inviting scent. This is the heart and soul of the shakshuka’s complex flavor profile.
Step 3: Build the Tomato Sauce
Pour in the diced tomatoes, tomato paste, and water, then season the mixture generously with salt and pepper. Bring it all to a gentle simmer and allow the sauce to cook down for 10 to 15 minutes. During this time, the sauce will thicken slightly and deepen in flavor, creating the perfect nest for your eggs.
Step 4: Poach the Eggs
Make four small wells in the sauce using the back of a spoon, then carefully crack one egg into each well. Cover the skillet with a lid and let the eggs cook for 6 to 8 minutes, or until the whites are set and the yolks remain deliciously runny. Feel free to cook a little longer if you prefer firmer yolks—this dish is all about how you like it.
Step 5: Toast the Sourdough
While your shakshuka is cooking, melt the butter in a separate pan over medium heat. Toast the sourdough slices until they are beautifully golden and crisp on both sides. The butter helps create the perfect balance of crunch and richness, making the bread an ideal partner for dipping into the savory tomato sauce and runny eggs.
Step 6: Garnish and Finish
Once your eggs are cooked just right, remove the skillet from heat and sprinkle freshly chopped parsley or cilantro on top. This vibrant garnish brings a fresh, herbal brightness that contrasts gorgeously with the deep flavors of the sauce.
Step 7: Serve and Enjoy
Plate your shakshuka hot, alongside the toasted sourdough bread ready for sopping. The moment you dip that crunchy sourdough slice into the silky poached egg and sauce, you’re in breakfast heaven. This Classic Shakshuka with Sourdough Recipe is all about simple, soulful ingredients coming together in a comforting, joyous way.
How to Serve Classic Shakshuka with Sourdough Recipe
Garnishes
Fresh herbs like parsley or cilantro are classic garnishes that add color and a burst of freshness. You can also sprinkle some crumbled feta for a tangy contrast or a drizzle of good-quality olive oil for extra richness. These small touches elevate the dish and make it visually appealing.
Side Dishes
Classic Shakshuka with Sourdough Recipe shines beautifully on its own, but pairing it with simple sides like a crisp green salad or some roasted vegetables can create a more rounded meal. For brunch, add creamy labneh or a tangy yogurt dip to complement the spices and bring coolness to the plate.
Creative Ways to Present
For a fun twist, serve shakshuka in individual mini skillets or rustic cast-iron pans, making each portion feel special and homey. You could also jazz up your sourdough by rubbing it with a cut garlic clove after toasting for an extra layer of flavor. Presentation that feels personal adds to the joy of this hearty, shareable dish.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover shakshuka in an airtight container in the refrigerator for up to 3 days. To avoid overcooking, it’s best to store the sauce and eggs together but be mindful that the eggs may firm up further during storage.
Freezing
Freezing shakshuka with eggs is possible but not ideal because the texture of eggs changes once frozen. However, you can freeze the spiced tomato sauce separately for up to 2 months and simply reheat it, adding fresh eggs when ready to serve.
Reheating
To reheat your leftovers, warm the sauce gently in a skillet over low heat until steaming. If the eggs have set too firmly, consider cracking fresh eggs into the warmed sauce and cooking them briefly for a fresh batch of poached eggs with each serving.
FAQs
Can I make Classic Shakshuka with Sourdough Recipe vegan?
Traditional shakshuka relies on eggs as a key ingredient, but you can create a vegan version by skipping the eggs and adding firm tofu cubes or chickpeas for protein. The sauce itself is already plant-based and bursting with flavor.
What kind of sourdough bread works best?
A crusty, rustic sourdough loaf with a chewy interior is perfect because it holds up well when dipped into the saucy shakshuka without getting soggy too quickly. Thick slices provide the ideal balance for texture and flavor.
Can I prepare the sauce ahead of time?
Absolutely! The tomato and pepper sauce can be prepared a day ahead and refrigerated. When you’re ready, gently reheat it and add your eggs to poach right before serving for a quick and convenient meal.
How spicy is this Classic Shakshuka with Sourdough Recipe?
The spice level is completely adjustable. The recipe includes cayenne pepper as optional, so you can leave it out for a mild dish or increase it if you enjoy heat. The warming spices like cumin and paprika add depth without overwhelming spice.
Is this dish suitable for breakfast only?
Not at all! While shakshuka is a classic breakfast or brunch dish, it’s hearty enough to enjoy any time of day. Serve it for lunch or dinner to impress friends or satisfy your cravings for something comforting and flavorful.
Final Thoughts
If you haven’t yet experienced the magic of the Classic Shakshuka with Sourdough Recipe, now is the perfect time to dive in. It’s a dish that promises luscious flavors, comforting textures, and a delightful culinary adventure right in your own kitchen. Whether you’re whipping it up for a leisurely weekend brunch or a cozy weeknight meal, this recipe is sure to become a favorite you’ll want to make again and again. So grab your skillet and sourdough, and get ready for shakshuka bliss!
Print
Classic Shakshuka with Sourdough Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern, North African
Description
Classic Shakshuka is a flavorful and comforting North African and Middle Eastern dish featuring poached eggs in a spiced tomato and pepper sauce. Served with buttery toasted sourdough bread, this easy-to-make recipe combines fresh vegetables, aromatic spices, and runny eggs for a perfect breakfast, brunch, or light dinner.
Ingredients
Sauce Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/4 teaspoon ground cayenne pepper (optional, for heat)
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup water
- Salt and pepper to taste
Eggs and Garnish
- 4 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
For Toasting
- 4 slices of sourdough bread
- 2 tablespoons butter
Instructions
- Make the Shakshuka Sauce: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and chopped red bell pepper. Sauté them together for about 5-7 minutes until they become soft and fragrant.
- Add Garlic and Spices: Stir in the minced garlic, ground cumin, paprika, and cayenne pepper if using. Cook this mixture for 1-2 minutes, allowing the spices to release their aroma and flavors.
- Add Tomatoes and Simmer: Pour in the diced tomatoes, tomato paste, and water. Season with salt and pepper to your taste. Bring the mixture to a gentle simmer and cook uncovered for 10-15 minutes until the sauce thickens slightly.
- Add the Eggs: Using a spoon, make 4 small wells in the simmering sauce. Crack one egg into each well carefully. Cover the skillet with a lid and cook for 6-8 minutes, or until the egg whites are set but yolks remain runny. Cook longer if you prefer firmer yolks.
- Toast the Sourdough Bread: While the eggs are cooking, heat another pan over medium heat and melt the butter. Toast the sourdough bread slices in the butter until both sides are golden brown and crispy.
- Garnish the Shakshuka: Once the eggs are cooked to your desired doneness, remove the skillet from heat. Sprinkle freshly chopped parsley or cilantro over the shakshuka for freshness and color.
- Serve the Dish: Serve the hot shakshuka directly from the skillet alongside the toasted sourdough bread. Use the bread to dip into the flavorful tomato sauce and runny eggs. Enjoy your delicious meal!
Notes
- You can adjust the cayenne pepper quantity to control the heat level.
- For extra richness, add a sprinkle of crumbled feta cheese before covering to cook the eggs.
- This dish pairs well with a side of labneh or a fresh salad for a fuller meal.
- To make it vegan, omit the eggs and add chickpeas for protein.
- Use fresh herbs like parsley or cilantro based on your preference or availability.
