Classic Shakshuka with Sourdough

Bring a Taste of the Middle East to Your Kitchen

If you’re searching for a wholesome, comforting dish that satisfies both the palate and the soul, look no further than this classic shakshuka recipe. This Middle Eastern staple features poached eggs nestled in a rich, spicy tomato sauce, creating a perfect harmony of flavors. My first encounter with shakshuka was during a family brunch, where the vibrant colors and enticing aroma made it hard not to dig in immediately. Paired with crusty sourdough, it turns any ordinary meal into an extraordinary experience.

Why You’ll Love Making It

What makes classic shakshuka with sourdough worthy of a spot on your dinner table? For starters, it’s a one-pan wonder that offers both simplicity and flavor, making it an excellent choice for busy weeknights or cozy family gatherings. Packed with wholesome ingredients, it’s not only budget-friendly but also appeals to both kids and adults alike. Plus, it’s a delightfully filling dish that is perfect for brunch or breakfast-for-dinner nights.

“This shakshuka is like a warm hug on a plate! The fresh ingredients combined with the poached eggs leave you wanting more and more. It’s our new go-to weekend brunch dish!” — A Happy Home Cook

Your Easy Cooking Guide

This delectable shakshuka recipe can be broken down into a few straightforward steps. You’ll sauté vegetables, simmer a zesty tomato sauce, then crack the eggs right into the mix. Simple, right? In just about 30 minutes, you’ll have a heartwarming meal that’s as pleasing to look at as it is to eat. Let’s dive into what you’ll need to bring this dish to life!

Gather Your Ingredients

Ingredients You’ll Need

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 can (28 oz) crushed tomatoes
• 6 large eggs
• Salt and pepper to taste
• Fresh parsley for garnish
• Sourdough bread for serving

Feel free to customize your ingredient choices. For instance, swap out red bell pepper for green, or try a spicy variant with diced jalapeños for an extra kick!

Step-by-Step Directions

Cooking Steps

1. Begin by heating the olive oil in a large skillet over medium heat.
2. Add the chopped onion and bell pepper, sautéing until they soften.
3. Stir in the minced garlic along with cumin and paprika, cooking for an additional minute to release those delightful aromas.
4. Pour in the can of crushed tomatoes, seasoning with salt and pepper as desired. Allow the mixture to simmer for about 10 minutes, letting it thicken nicely.
5. Create small wells in the sauce and gently crack the eggs into each well. Cover the skillet and cook until the eggs are prepared to your liking, which typically takes around 5-10 minutes.
6. Garnish with fresh parsley and serve hot, alongside a slice of warm, crusty sourdough.

Best Way to Serve

What’s the best way to present classic shakshuka? Serving it hot, straight from the skillet, adds to the rustic charm. Consider pairing it with a variety of sides, like a fresh green salad, creamy avocado slices, or even a few dollops of feta cheese on top to enhance the taste. Don’t forget that crusty sourdough bread—perfect for scooping up every last drop of that delicious tomato sauce!

Storage Tips

Keeping Classic Shakshuka Fresh Longer

If you find yourself with leftovers (if that’s even possible), store shakshuka in an airtight container in the fridge for up to three days. To reheat, gently warm it on the stovetop over low heat to keep those flavors intact. Unfortunately, freezing shakshuka isn’t recommended, as the eggs may suffer in texture once thawed.

Pro Chef Tips

To elevate your shakshuka game, consider these tidbits:

• For added richness, swirl in a tablespoon of heavy cream after cooking the eggs.
• A sprinkle of crumbled feta cheese or a dash of hot sauce can bring depth and personality to the dish.
• Feel free to experiment with herbs—fresh cilantro or basil can add a refreshing twist.

Creative Twists

Different Ways to Make It

Want to switch things up? Here are a few variations to consider:

• Spicy Shakshuka: Add a diced jalapeño or a touch of cayenne pepper to amp up the heat.
• Cheesy Delight: Incorporate shredded cheese (like mozzarella or goat cheese) for a creamy texture.
• Veggie Lovers: Throw in some diced zucchini or spinach for an extra nutrient kick.

Your Questions Answered

FAQ

1. How long does this shakshuka take to prepare?
The entire process should take about 30 minutes from start to finish, making it a quick and satisfying meal option.

2. Can I make this dish vegetarian or vegan?
Absolutely! This shakshuka recipe is already vegetarian. To make it vegan, simply omit the eggs or replace them with tofu or chickpeas for protein.

3. How should I store leftovers?
Store any leftover shakshuka in an airtight container in the fridge for up to three days. When reheating, do so gently to maintain the integrity of the eggs.

Embrace the joy of cooking and enjoy every bite of your classic shakshuka with sourdough!

Classic Shakshuka with Sourdough

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• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A wholesome and comforting Middle Eastern classic featuring poached eggs in a rich, spicy tomato sauce, perfect for brunch or breakfast-for-dinner.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 can (28 oz) crushed tomatoes
• 6 large eggs
• Salt and pepper to taste
• Fresh parsley for garnish
• Sourdough bread for serving

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Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and bell pepper, sautéing until they soften.
3. Stir in the minced garlic along with cumin and paprika, cooking for an additional minute.
4. Pour in the crushed tomatoes, seasoning with salt and pepper. Simmer for about 10 minutes.
5. Create small wells in the sauce and gently crack the eggs into each well. Cover and cook until eggs are done to your liking (5-10 minutes).
6. Garnish with fresh parsley and serve hot with crusty sourdough.

Notes

For added richness, swirl in a tablespoon of heavy cream after cooking the eggs. Experiment with herbs like fresh cilantro or basil.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 7g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 370mg

Keywords: shakshuka, Middle Eastern, brunch, comfort food, vegetarian