Imagine waking up to the rich aroma of tomatoes, garlic, and warm spices bubbling away in a skillet, with eggs perfectly poached in the sauce. That’s shakshuka—a Middle Eastern and North African breakfast classic that’s just as good for brunch, lunch, or even dinner. Paired with crusty sourdough to soak up all that flavorful goodness, this dish is pure comfort in every bite!
Why You’ll Love Classic Shakshuka with Sourdough
Versatile
Perfect for breakfast, brunch, or a light dinner—it’s always a good idea.
Budget-Friendly
Made with simple, wholesome ingredients that won’t break the bank.
Quick and Easy
Takes just 30 minutes from start to finish—minimal effort, maximum flavor.
Customizable
Spice it up, add veggies, or toss in some feta—it’s all up to you!
Crowd-Pleasing
A one-pan wonder that’s packed with bold flavors and guaranteed to impress.
Ingredients
Ingredients in Classic Shakshuka with Sourdough
This dish comes together with a handful of pantry staples, but the flavors are anything but basic!
Olive Oil: For a rich, flavorful base.
Onion: Adds sweetness and depth.
Garlic: Because no shakshuka is complete without it!
Bell Pepper: Brings a slight crunch and mild sweetness.
Tomatoes: The heart of the sauce—use fresh or canned.
Tomato Paste: Intensifies the rich tomato flavor.
Spices (Cumin, Paprika, Chili Flakes, Salt, Pepper): A warm and slightly smoky blend that makes this dish shine.
Eggs: Poached right in the sauce for a silky, runny yolk.
Fresh Herbs (Cilantro or Parsley): A bright, fresh finish.
Sourdough Bread: The perfect crispy, chewy companion for dipping!
Instructions
Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking until softened and fragrant.
Add Garlic and Spices
Stir in the garlic, cumin, paprika, and chili flakes. Let them toast for a few seconds to bring out their full flavor.
Make the Tomato Sauce
Pour in the tomatoes and tomato paste. Stir well, season with salt and pepper, and let the sauce simmer for about 15 minutes until thickened.
Create Wells and Add the Eggs
Using a spoon, make small wells in the sauce and gently crack an egg into each one. Cover and cook for 5-7 minutes, or until the eggs are just set but still slightly runny.
Garnish and Serve
Top with fresh herbs, a sprinkle of chili flakes, and serve with warm, toasted sourdough.
Nutrition Facts
Servings: 2-4
Calories per serving: 250-300 (without bread)
Notes: Calories may vary based on ingredient choices and portion sizes.
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
How to Serve Classic Shakshuka with Sourdough
- With Sourdough Toast: The crusty bread is perfect for scooping up the sauce.
- With Feta Cheese: Adds a creamy, tangy contrast to the bold flavors.
- With a Side Salad: A fresh cucumber and tomato salad complements the dish beautifully.
- With Avocado: A few slices of avocado add a creamy richness.
- Spicy Kick: Drizzle with harissa or hot sauce for an extra punch.
Additional Tips
- Use Fresh or Canned Tomatoes: Fresh tomatoes make a lighter sauce, while canned tomatoes offer a deeper, richer flavor.
- Make it Vegan: Skip the eggs and add chickpeas or tofu for a plant-based twist.
- Don’t Overcook the Eggs: Keep the yolks slightly runny for the best texture.
- Toast the Sourdough Well: A crispy slice holds up better to the sauce.
- Batch Cook the Sauce: Make extra sauce and store it in the fridge for a quick meal later!
FAQ’s
1. Can I make shakshuka ahead of time?
Yes! Prepare the sauce in advance, then reheat and add eggs when ready to serve.
2. Can I freeze shakshuka?
The sauce freezes well, but add fresh eggs when reheating for the best texture.
3. How do I reheat leftover shakshuka?
Gently warm it on the stove over low heat. You can also microwave it, but the eggs may overcook.
4. What other bread works well with shakshuka?
Besides sourdough, pita, naan, or a crusty baguette are all great options.
5. Can I add protein to this dish?
Yes! Try adding crumbled sausage, ground beef, or chickpeas for extra protein.
6. What’s the best way to get runny yolks?
Cover the pan and cook the eggs on low heat until the whites are set but the yolks are still soft.
7. Can I make shakshuka spicy?
Absolutely! Increase the chili flakes or add harissa or hot sauce for an extra kick.
8. Can I use different vegetables?
Yes! Spinach, zucchini, mushrooms, or eggplant all work beautifully in shakshuka.
9. What’s the difference between shakshuka and huevos rancheros?
Shakshuka has a Middle Eastern/North African flavor profile, while huevos rancheros is a Mexican dish with a similar concept but different spices and ingredients.
10. Can I cook shakshuka in the oven?
Yes! Once the eggs are added, transfer the skillet to a preheated oven at 375°F (190°C) for 5-7 minutes for even cooking.
Conclusion
Classic shakshuka with sourdough is the ultimate cozy, flavorful dish that’s as easy as it is impressive. Whether you’re savoring it for breakfast, brunch, or dinner, its rich, spiced tomato sauce and perfectly poached eggs make every bite irresistible. Grab a slice of crusty sourdough and dig in—you’re going to love this one!
Print
Classic Shakshuka with Sourdough
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2–3 1x
- Category: Breakfast / Brunch / Main Dish
- Method: Stovetop Cooking
- Cuisine: Middle Eastern / North African
- Diet: Vegetarian
Description
This Classic Shakshuka with Sourdough is a hearty and flavorful dish featuring eggs poached in a rich, spiced tomato and bell pepper sauce. Served with toasted sourdough bread, it’s perfect for a satisfying brunch or a light dinner, offering a blend of Middle Eastern warmth and rustic charm.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, seeded and diced
- 1 yellow or green bell pepper, seeded and diced
- 1 (28 oz) can diced tomatoes (or 4–5 fresh tomatoes, chopped)
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon red chili flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 4–6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- 2–4 slices sourdough bread, toasted
Instructions
- In a large, deep skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook until soft and translucent, about 4–5 minutes.
- Stir in the garlic and diced bell peppers; sauté for another 3–4 minutes until they begin to soften.
- Mix in the tomato paste, ground cumin, smoked paprika, and red chili flakes. Cook for 1 minute to let the spices bloom.
- Add the diced tomatoes (with juices) and bring the mixture to a simmer. Season with salt and pepper. Let it cook uncovered for about 10 minutes until slightly thickened.
- Create small wells in the sauce with a spoon and gently crack an egg into each well.
- Cover the skillet and let the eggs poach in the sauce for 5–8 minutes, or until they reach your desired doneness.
- Garnish with fresh parsley or cilantro. Serve immediately with toasted sourdough bread on the side for dipping.
Notes
- Adjust the heat by increasing or decreasing the red chili flakes according to your taste.
- For an extra layer of flavor, add a pinch of smoked paprika or a drizzle of harissa.
- Feel free to incorporate other vegetables like zucchini or spinach for variation.
Nutrition
- Serving Size: 1 plate
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 185 mg