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
Scale
- 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