Classic Shakshuka With Sourdough Recipe

My weekends often start with indulging in a vibrant shakshuka, where the rich, spiced tomato sauce melds beautifully with perfectly poached eggs, creating a comforting yet lively breakfast. Pairing it with toasted sourdough and a sprinkle of feta adds a delightful texture and tang, transforming a simple morning into a flavorful feast with minimal effort.

I adore commencing my day with this Sourdough Classic Shakshuka. It’s a vibrant dish—rich, nourishing, and simply delightful.

The shakshuka itself is a vibrant dish while the mess of poached eggs underneath the runny yolks makes for an impressive breakfast. Ilona and I topped it off with some fresh parsley, virtually the sole herb I have left in my herb garden since my husband convinced me a few years ago that I simply was not low-maintenance enough to grow herbs.

And feta, of course. Feeding a dish from the Mediterranean with cheese from the same region just makes sense.

Classic Shakshuka With Sourdough Recipe Ingredients

• Olive Oil: Rich in healthy fats; enhances flavor and aids digestion.
• Onion: Adds sweetness; source of vitamins and antioxidants.
• Red Bell Pepper: Sweet flavor; high in vitamin C and antioxidants.
• Garlic: Offers aromatic depth; boosts immunity; anti-inflammatory benefits.
• Cumin: Adds earthiness; aids metabolism and digestion.
• Tomatoes: Provide tanginess; source of vitamin C and lycopene.
• Eggs: Source of high-quality protein; rich in vitamins and minerals.
• Feta Cheese: Adds creaminess and saltiness; source of calcium and protein.
• Sourdough Bread: Tangy; rich in prebiotics; complements shakshuka perfectly.

Classic Shakshuka With Sourdough Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (28 ounces) whole peeled tomatoes
• Salt and freshly ground black pepper, to taste
• 6 large eggs
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• Crumbled feta cheese, for serving
• Sourdough bread, for serving

How to Make this Classic Shakshuka With Sourdough Recipe

1. In a large skillet over medium heat, warm the olive oil. Add the onion, diced, and the red bell pepper, and sauté for 5-7 minutes, or until the onion is soft and translucent.

2. Add the minced garlic, cumin, paprika, and optional cayenne to the pot. Cook, stirring, until fragrant, about 1 minute.

3. Using your hands or a potato masher, crush the whole peeled tomatoes in a can, and then place them in the skillet along with their juices.

4. Add salt and freshly ground black pepper to taste and simmer gently for 15-20 minutes, allowing the sauce to thicken slightly.

5. Make six small wells in the tomato sauce using the back of a spoon. Gently break an egg into each well.

6. Put a lid on the skillet, and heat for 5 to 8 minutes, or until the eggs are set to your liking. If you want runny yolks, check them sooner.

7. After the eggs have been cooked, take the skillet off the heat. Over the top, sprinkle the chopped parsley and cilantro.

8. Add crumbled feta cheese throughout the shakshuka for a creamy feel and a taste that’s tangy.

9. Brown the sourdough bread slices in a toaster until they are golden and serve them with the shakshuka for dipping.

10. Present the shakshuka piping hot, so that all may take pleasure in the opulent, fragrant sauce, the perfectly poached, runny yolks, and the toasty sourdough.

Classic Shakshuka With Sourdough Recipe Equipment Needed

1. Large skillet with lid
2. Medium heat source (stove)
3. Cutting board
4. Chef’s knife
5. Garlic press or mincer
6. Potato masher or hands (for crushing tomatoes)
7. Wooden spoon (for stirring)
8. Measuring spoons
9. Toaster (for browning sourdough)
10. Serving plates

FAQ

• Can I make shakshuka in advance?Certainly! The sauce can be made ahead and reheated just before the eggs are added.
• Is there a way to make shakshuka less spicy?Indeed, you can leave out or lessen the amount of cayenne pepper to lower the spiciness of the dish.
• What can I use instead of feta cheese?Goat cheese can be used, or for a version that is dairy-free, you can omit cheese.
• Can I add other vegetables to the shakshuka?Certainly! You can incorporate components such as spinach, zucchini, and mushrooms into your diet to enhance its flavor and nutritional value.
• How do I know when the eggs are cooked?The eggs are prepared when the whites are firm, and the yolks remain a bit liquid; about 5-7 minutes of heat.
• Is sourdough bread essential for this recipe?Sourdough is a good match with shakshuka, but you can use any bread type you like, such as pita or a baguette.

Classic Shakshuka With Sourdough Recipe Substitutions and Variations

Olive oil: Replace with avocado oil or sunflower oil.
Yellow or orange bell pepper: Use red bell pepper for a slightly different taste profile.
Ground cumin can be replaced with ground coriander for a mild, lemony flavor.
Sweet paprika: For a rich, smoky flavor, reach for smoked paprika.
Whole peeled tomatoes. For a smoother texture, use crushed tomatoes.

Pro Tips

1. For a deeper, richer flavor, let the tomato mixture simmer longer—up to 30 minutes—before adding the eggs. This allows the flavors to meld and intensify.

2. Add a pinch of sugar to the tomato sauce if it tastes too acidic. This balances the flavors and enhances the natural sweetness of the tomatoes.

3. For extra creaminess, crumble some feta cheese directly into the sauce before adding the eggs. This allows the cheese to melt slightly and blend into the sauce.

4. If you prefer your shakshuka with more heat, consider adding a diced jalapeño or a splash of hot sauce along with the diced onion and bell pepper.

5. Toast the sourdough bread with a drizzle of olive oil for additional flavor before serving it alongside the shakshuka. This gives the bread a delicious, crisp texture that pairs beautifully with the sauce.