The Perfect Classic Shakshuka With Sourdough Recipe for Brunch

Whipping up a classic shakshuka with sourdough can transport you to vibrant Middle Eastern streets with its rich, aromatic flavors.

Nested eggs swim in a spicy tomato sauce that tells stories of culinary traditions.

Peppers and onions dance together, creating a harmonious symphony of taste and texture.

Sourdough bread stands ready to soak up every delectable drop of this comforting dish.

Chefs across Mediterranean regions have perfected this simple yet incredibly satisfying meal over generations.

Home cooks adore how quickly this one-pan wonder comes together with minimal ingredients.

Crackling sounds from the skillet promise a breakfast or brunch experience that will awaken all your senses and leave you craving more.

Ingredients for Traditional Shakshuka Delight

• Eggs: Fresh eggs that will be gently poached in the rich tomato sauce.
• Crushed Tomatoes: The foundation of the sauce that provides a robust and tangy base.
• Onion: Adds a sweet and aromatic flavor to the base of the dish.
• Bell Pepper: Contributes a mild, sweet crunch to the vegetable mixture.

• Garlic: Brings a pungent and deep flavor to the shakshuka sauce.
• Cumin, Smoked Paprika, Chili Flakes: Spices that create a warm, smoky, and slightly spicy profile.
• Salt, Pepper: Essential seasonings to enhance the overall taste of the dish.

• Feta Cheese: Optional creamy and tangy cheese to sprinkle on top.
• Fresh Herbs (Cilantro or Parsley): Adds a bright, fresh finish to the dish.
• Olive Oil: Used for sautéing the vegetables and creating the base of the sauce.
• Sourdough Bread: Perfect for toasting and serving alongside the shakshuka.
• Spinach: Fresh side that provides a light, green accompaniment.

How to Make Classic Shakshuka Perfectly

Step 1: Sizzle Aromatic Vegetables

Heat olive oil in a large skillet over medium heat. Add chopped onions and bell peppers, allowing them to become soft and translucent.

• Cumin
• Smoked paprika
• Chili flakes

Stir the spices and cook for an additional minute to release their intense flavors.

Step 2: Create Robust Tomato Base

Pour crushed tomatoes into the skillet.

Season generously with salt and black pepper. Allow the sauce to simmer and reduce, letting the flavors meld together.

Stir occasionally and cook for 10-15 minutes until the sauce thickens and develops a rich, deep color.

Step 3: Nestle Eggs into Sauce

Gently create small indentations in the tomato sauce.

Carefully crack eggs directly into these wells. Cover the skillet and cook until egg whites are set and yolks reach your desired consistency, typically 5-7 minutes.

Step 4: Garnish with Vibrant Toppings

• Chopped cilantro
• Chopped parsley

Step 5: Plate and Serve

Transfer shakshuka to serving plates.

Accompany with toasted sourdough bread and fresh spinach leaves. Enjoy immediately while hot and aromatic.

Tips for Flavorful Shakshuka with Sourdough

• Adjust chili flakes and smoked paprika to match your heat tolerance, from mild to fiery.
• Drain crushed tomatoes before adding to concentrate flavors and create a thicker consistency.
• Watch eggs closely and cover skillet to achieve perfectly runny or fully set yolks based on preference.
• Toast cumin and spices briefly before adding other ingredients to release their aromatic oils.
• Lightly rub toasted sourdough with garlic clove for an extra flavor boost before serving.

Variations on the Classic Shakshuka Recipe

• Mediterranean Shakshuka: Add kalamata olives, crumbled feta, and swap chili flakes for za'atar seasoning for a Greek-inspired version.
• Green Veggie Shakshuka: Replace tomato sauce with blended spinach and kale base, mix in zucchini and green bell peppers for a vibrant green shakshuka.
• Protein-Packed Shakshuka: Incorporate cooked ground lamb or chorizo during the aromatic sauteing stage, boost protein content with additional eggs.
• Spicy North African Shakshuka: Intensify heat with harissa paste, add preserved lemons, and garnish with extra cayenne pepper for a bold, authentic flavor profile.

Best Pairings with Shakshuka and Sourdough

• Pair Fresh Mediterranean Red Wine: Select a crisp, light-bodied Mediterranean red like Greek Agiorgitiko or Spanish Garnacha that complements the tomato-based sauce and cuts through the richness of eggs and feta.
• Create Herbal Complementary Beverage: Brew a refreshing mint tea or Middle Eastern-style cardamom coffee to balance the spicy, savory shakshuka and enhance its traditional flavor profile.
• Match Texture-Contrasting Side Salad: Prepare a simple cucumber and parsley salad with lemon vinaigrette to provide a cool, crunchy counterpoint to the warm, soft shakshuka, adding brightness and freshness to the meal.

Storage Solutions for Shakshuka Leftovers

Store leftover shakshuka in an airtight container for up to 3 days in the refrigerator. Separate eggs and sauce to maintain best texture.

Freeze sauce without eggs for maximum 2 months. Thaw overnight in refrigerator before reheating.

Warm individual portions in microwave at 50% power for 1-2 minutes, stirring halfway through to distribute heat evenly. Add fresh eggs when reheating if desired.

Gently reheat sauce in skillet over medium-low heat, then crack fresh eggs on top and cook until eggs reach preferred doneness. Sprinkle additional herbs and feta to refresh flavors.

FAQs

• What are the key spices in this shakshuka recipe?

The key spices are cumin, smoked paprika, and optional chili flakes, which add depth and warmth to the tomato sauce.

• Can I make shakshuka without bell peppers?

Yes, you can omit bell peppers or substitute with other vegetables like zucchini or mushrooms without changing the core recipe.

• Is shakshuka typically a breakfast or dinner dish?

Shakshuka is versatile and enjoyed in Middle Eastern and North African cuisine as both a breakfast and dinner option, making it a flexible meal.

• How do I know when the eggs are perfectly cooked?

Look for whites that are fully set and opaque, with yolks remaining soft and slightly runny, which takes about 5-7 minutes of covered cooking.

Classic Shakshuka Served with Sourdough Bread

• Craft a Flavor Explosion: Dive into a symphony of spices where cumin, smoked paprika, and chili flakes dance together, creating a vibrant and exciting taste experience that will wake up your taste buds.
• Master a One-Pan Wonder: Skip the complicated cleanup with this single-skillet marvel that transforms simple ingredients into a restaurant-worthy meal, perfect for busy home cooks seeking delicious shortcuts.
• Customize Your Comfort: Adapt the recipe to your preferences by adjusting spice levels, swapping herbs, or adding extra toppings like crumbled feta, making it a versatile dish that suits every palate and mood.
• Breakfast-to-Dinner Champion: Break free from traditional meal boundaries with this protein-packed dish that seamlessly transitions from a hearty breakfast to a satisfying dinner, offering flexibility for any mealtime.

Classic Shakshuka With Sourdough Recipe

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4.6 from 17 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Hearty Mediterranean classic shakshuka delivers a spicy symphony of poached eggs nestled in rich tomato sauce. Crusty sourdough bread becomes the perfect companion for scooping up this zesty, rustic Israeli breakfast feast that promises to awaken your culinary senses.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large eggs
• 1 can (14 ounces/400 grams) crushed tomatoes
• 1 red bell pepper, diced
• 1 small onion, diced

Spices and Seasonings:

• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (optional)
• Salt, to taste
• Black pepper, to taste
• 2 cloves garlic, minced

Additional Ingredients:

• 2 tablespoons olive oil
• 1/4 cup crumbled feta cheese (optional)
• Fresh cilantro or parsley, chopped
• Sourdough bread, toasted
• Fresh spinach (optional, for serving)

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Instructions

1. Prepare a large skillet over medium heat, warming olive oil until it shimmers. Sauté diced onions and bell peppers, stirring occasionally until they soften and turn translucent, approximately 5 minutes.
2. Introduce minced garlic, cumin, smoked paprika, and chili flakes into the vegetable mixture. Stir continuously for 60 seconds to release their aromatic essence and prevent burning.
3. Pour crushed tomatoes into the skillet, seasoning with salt and pepper. Allow the sauce to gently simmer and reduce, developing rich flavors for 12-15 minutes until it thickens and becomes slightly viscous.
4. Create small indentations in the tomato sauce using the back of a spoon. Carefully crack whole eggs into each well, ensuring they remain intact.
5. Cover the skillet and cook for 6-8 minutes, monitoring egg doneness. Whites should be set while yolks remain slightly runny for optimal texture.
6. Garnish the shakshuka with crumbled feta cheese and freshly chopped herbs like cilantro or parsley, adding vibrant color and complementary flavors.
7. Serve immediately alongside crisp, golden-toasted sourdough slices and a handful of fresh spinach leaves for a complete and satisfying meal.

Notes

• Choose a wide skillet to ensure even cooking and enough space for eggs to nestle comfortably in the sauce.
• Adjust spice levels by reducing or increasing chili flakes based on personal heat tolerance.
• Toast spices briefly before adding other ingredients to enhance their depth and complexity of flavor.
• Consider using vegetarian-friendly alternatives like plant-based feta or nutritional yeast for dairy-free versions.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Sautéing
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 4
• Calories: 320 kcal
• Sugar: 7 g
• Sodium: 520 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 4 g
• Protein: 16 g
• Cholesterol: 185 mg