Cozy Classic Shakshuka with Sourdough Recipe for Breakfast Magic

Tucked away in the vibrant culinary landscape of Middle Eastern cuisine, shakshuka emerges as a tantalizing breakfast marvel that captures hearts with its rich, comforting flavors.

Eggs nestle gently in a spicy tomato sauce, creating a symphony of taste and texture.

Bright red peppers and aromatic spices dance together, promising a morning meal that transcends ordinary breakfast fare.

Mediterranean kitchens have perfected this dish, blending simplicity with bold, unexpected notes.

Skilled cooks know the secret lies in carefully layered ingredients and patient simmering.

Crusty sourdough bread stands ready to soak up every delicious drop of the fragrant sauce.

Each bite tells a story of tradition, warmth, and culinary passion that you won’t soon forget.

Why Classic Shakshuka with Sourdough Feels Like Home

• Spice Up Your Meal: Packed with vibrant spices like cumin, smoked paprika, and red chili flakes, this dish delivers a flavor explosion that will wake up your taste buds.
• One-Pan Wonder: Prepare the entire meal in a single skillet, minimizing kitchen cleanup and making it perfect for busy home cooks who want delicious food without extensive dishwashing.
• Nutrient-Rich Comfort: Loaded with vegetables, eggs, and aromatic herbs, this recipe offers a balanced meal that provides protein, vitamins, and satisfying flavors in every bite.
• Versatile Dining Delight: Equally great for casual weekend brunches, quick weeknight dinners, or impressive gatherings with friends, this shakshuka adapts to any mealtime occasion.

Key Ingredients for Classic Shakshuka with Sourdough

• Olive Oil: Provides a rich, smooth base for sautéing vegetables and developing deep flavors.
• Eggs: The star protein that poaches directly in the flavorful tomato sauce.
• Diced Tomatoes: Create the hearty, saucy foundation of the shakshuka with bright, tangy flavor.

• Onion, Bell Peppers, Garlic: A classic aromatic combination that builds a robust flavor profile for the dish.

• Tomato Paste, Ground Cumin, Smoked Paprika, Red Chili Flakes, Salt, Pepper: These spices and seasonings add depth, warmth, and complexity to the shakshuka sauce.

• Fresh Parsley, Cilantro: Adds a fresh, bright finish and visual appeal to the dish.

• Sourdough Bread: Provides a perfect vehicle for scooping up the rich, spicy sauce and runny eggs.

How to Make Classic Shakshuka with Sourdough Right

Step 1: Warm Up the Skillet

Heat olive oil in a large, deep skillet over medium heat, creating a perfect cooking surface for your shakshuka adventure.

Step 2: Soften the Onions

Add chopped onions and cook until they transform into a soft, translucent base, releasing their sweet aroma.

Step 3: Build Veggie Layers

Introduce garlic and diced bell peppers to the skillet, sautéing until they become tender and fragrant.

Step 4: Awaken the Spices

• Tomato paste
• Ground cumin
• Smoked paprika
• Red chili flakes

Cook for a moment to unlock their intense flavors and create a rich, aromatic foundation.

Step 5: Create the Sauce

Pour in diced tomatoes with their juices, bringing the mixture to a gentle simmer. Season with salt and pepper.

Let the sauce bubble and thicken for about 10 minutes, developing deep, complex flavors.

Step 6: Nestle the Eggs

Carefully create small wells in the sauce using a spoon.

Gently crack an egg into each well, allowing them to rest on the flavorful base.

Step 7: Poach the Eggs

Cover the skillet and let the eggs cook in the sauce until they reach your preferred level of doneness.

Step 8: Finish and Serve

Sprinkle fresh parsley or cilantro over the top. Serve immediately alongside crispy toasted sourdough bread for dipping into the rich, spicy sauce.

Tips to Perfect Classic Shakshuka with Sourdough

• Adjust the chili flakes and smoked paprika to match your heat preference, starting with a small amount and tasting as you go.
• Use fresh eggs and crack them gently into individual wells to ensure even cooking and beautiful presentation.
• Simmer the tomato sauce uncovered to achieve the right thickness, which helps eggs poach perfectly and creates a rich base.
• Chop parsley or cilantro just before serving to maximize flavor and add a bright, vibrant garnish to the dish.
• Toast sourdough until golden and crispy to provide the ideal crunchy texture for dipping into the flavorful sauce.

Fun Twists on Classic Shakshuka with Sourdough

• Vegan Shakshuka: Replace eggs with firm tofu cubes, seasoned with black salt for an eggy flavor. Add nutritional yeast for extra richness.
• Mediterranean Lamb Shakshuka: Incorporate ground lamb with the onions for a protein-packed variation. Enhance with za'atar spice blend.
• Seafood Shakshuka: Swap eggs with poached white fish or shrimp. Add saffron threads for a luxurious Mediterranean coastal twist.
• Low-Carb Cauliflower Shakshuka: Use cauliflower rice as a base instead of bread. Top with crumbled feta cheese for extra flavor.

Best Pairings for Classic Shakshuka with Sourdough

• Pair the shakshuka's warm, bold flavors with a refreshing tzatziki sauce made from Greek yogurt, cucumber, garlic, and fresh dill. The cool, tangy dip balances the dish's heat and adds a creamy texture.
• Choose a medium-bodied Israeli red wine like Cabernet Sauvignon that complements the rich tomato base and spicy undertones. Its robust flavor profile stands up to the dish's complex spices without overpowering the delicate eggs.

How to Keep Classic Shakshuka with Sourdough Fresh

• Store leftover shakshuka in an airtight container for up to 3 days. Keep eggs and sauce together, ensuring complete cooling before sealing.
• Transfer cooled shakshuka to freezer-safe containers, removing as much air as possible. Freeze flat for maximum space efficiency, lasting up to 2 months.
• Warm individual portions on medium power in 30-second intervals, stirring between each to distribute heat evenly. Add a splash of water to prevent drying out.
• Gently reheat in a skillet over low heat, stirring occasionally. For best texture, add a small amount of water or tomato sauce to maintain moisture and prevent sticking.

FAQs

• What's the origin of shakshuka?

This hearty dish originated in North Africa, particularly in Tunisia, and became popular throughout the Middle East, especially in Israel where it’s now considered a national breakfast favorite.

• Is shakshuka only a breakfast dish?

No, shakshuka is versatile and can be enjoyed for breakfast, lunch, or dinner. It’s a one-pan meal that’s filling and satisfying at any time of day.

• How can I tell if my eggs are perfectly cooked?

Look for whites that are set and no longer translucent, with yolks that are either runny or firm depending on your preference. The eggs should look opaque and not jiggly when the pan is gently shaken.

• Can I make shakshuka vegetarian?

Absolutely! This recipe is naturally vegetarian. Just ensure all ingredients are vegetarian-friendly and skip any optional meat additions.

Classic Shakshuka With Sourdough Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 27 reviews

• Total Time: 35 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Breakfast dreams come alive with classic shakshuka, a Mediterranean delight that blends spicy tomato sauce and perfectly poached eggs. Crisp sourdough bread becomes the ideal companion for scooping up this rich, flavor-packed dish that promises a delicious morning adventure.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 (28 ounces / 794 grams) can diced tomatoes
• 4–6 large eggs
• 1 medium onion, finely chopped
• 1 red bell pepper, seeded and diced
• 1 yellow or green bell pepper, seeded and diced

Spices and Seasonings:

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon red chili flakes
• Salt, to taste
• Freshly ground black pepper, to taste

Garnish:

• Fresh parsley or cilantro, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm olive oil in a spacious, deep skillet over medium heat to create a flavorful base for the shakshuka.
2. Sauté chopped onions until they become soft and translucent, developing a sweet, mellow flavor.
3. Introduce minced garlic and diced bell peppers, cooking until they soften and release their aromatic essence.
4. Sprinkle in tomato paste, ground cumin, smoked paprika, and red chili flakes, allowing the spices to intensify and bloom for one minute.
5. Pour in diced tomatoes with their juices, bringing the mixture to a gentle simmer. Season with salt and pepper to enhance the overall taste.
6. Let the sauce simmer uncovered for approximately 10 minutes, allowing it to reduce and thicken slightly.
7. Using a spoon, create small indentations in the sauce and carefully crack eggs into each well.
8. Cover the skillet and poach the eggs for 5-8 minutes, adjusting the cooking time to achieve your preferred egg doneness.
9. Sprinkle freshly chopped parsley or cilantro over the dish for a burst of herbal freshness.
10. Serve immediately alongside toasted sourdough bread, perfect for soaking up the rich, spicy sauce.

Notes

• Choose a heavy-bottomed skillet to ensure even heat distribution and prevent burning of the sauce.
• Gently crack eggs directly into small wells to maintain their shape and prevent spreading across the pan.
• Control egg doneness by monitoring cooking time: 5 minutes for runny yolks, 8 minutes for firmer eggs.
• Customize spice levels by adjusting red chili flakes to suit personal heat preferences.
• For a vegetarian version, skip the eggs and enjoy the rich tomato sauce as a hearty vegetable stew.
• Pair with alternative bread options like gluten-free toast or pita for dietary accommodations.
• Fresh herbs like parsley or cilantro add brightness and lift the overall flavor profile.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Simmering
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 4
• Calories: 240 kcal
• Sugar: 7 g
• Sodium: 290 mg
• Fat: 16 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Protein: 13 g
• Cholesterol: 185 mg