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Classic Shakshuka with Sourdough

🍳 Classic Shakshuka with Sourdough

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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Calories: 390
Ingredients Method Notes

Ingredients
  

For the Shakshuka:
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper optional
  • 1 28 oz can crushed tomatoes
  • Salt and black pepper to taste
  • 4 –6 large eggs
For Serving:
  • Sliced sourdough bread toasted
  • Fresh parsley or cilantro chopped
  • Crumbled feta cheese optional

Method
 

Sauté the Base:
  1. Heat olive oil in a wide skillet over medium heat. Add onion and bell pepper; cook 6–8 minutes until soft and lightly caramelized.
Bloom the Spices:
  1. Stir in garlic, cumin, sweet paprika, smoked paprika, and cayenne. Cook 30 seconds until fragrant.
Simmer the Sauce:
  1. Pour in crushed tomatoes. Season with salt and pepper. Simmer uncovered for 10–12 minutes until slightly thickened.
Add the Eggs:
  1. Make small wells in the sauce and crack eggs into them. Cover skillet and cook 5–7 minutes until whites are set and yolks are still slightly runny.
Finish & Serve:
  1. Remove from heat. Garnish with herbs and feta if using. Serve hot with toasted sourdough for dipping.

Notes

Egg Doneness: For firmer yolks, cook 1–2 minutes longer.
Spice Level: Adjust cayenne or add harissa for extra heat.
Extra Flavor: Add a pinch of sugar if tomatoes are too acidic.
Make It Green: Stir in spinach or kale during the last few minutes.
Serving Idea: Perfect for brunch, breakfast-for-dinner, or sharing straight from the skillet.