Shakshuka is one of those dishes I turn to when I want something simple, flavorful, and deeply satisfying. With its roots in North African and Middle Eastern kitchens, this vibrant meal of eggs poached in a spiced tomato sauce feels both rustic and elegant. I like serving it with thick slices of toasted sourdough, perfect for soaking up every bit of the sauce.
Whether I’m preparing a weekend brunch or a cozy weeknight dinner, Classic Shakshuka with Sourdough always delivers comfort in every bite.
Why You’ll Love This Recipe
Classic Shakshuka with Sourdough checks every box for me:
Made with everyday ingredients that I usually have in the kitchen.
Quick to prepare—ideal when I want a satisfying meal in under 40 minutes.
Full of bold, comforting flavors that I can adjust to my taste.
Naturally vegetarian and loaded with nutrients.
Beautifully colorful—it always looks great straight from the skillet.
Designed for sharing, which makes it perfect when I have company.
It’s a dish that feels comforting and nourishing every time I make it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 1 bell pepper, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 can (14 oz) diced tomatoes
– 4 large eggs
– Salt, to taste
– Black pepper, to taste
– 2 tablespoons chopped fresh parsley, for garnish
– 4 slices sourdough bread, toasted (for serving)
Directions
I heat 2 tablespoons of olive oil in a large skillet over medium heat.
I add the chopped onion and bell pepper and sauté them for about 5 minutes until they soften.
I stir in the minced garlic, cumin, and smoked paprika, cooking everything for another minute until the spices are fragrant.
I pour in the can of diced tomatoes, season with salt and pepper, and let it simmer for around 10 minutes until the sauce thickens slightly.
Using a spoon, I make 4 small wells in the sauce and gently crack one egg into each well.
I cover the skillet and let the eggs cook for about 5 minutes, until the whites are set but the yolks are still a bit runny.
I sprinkle fresh parsley over the top for a burst of color and freshness.
I serve the shakshuka hot, directly from the skillet, alongside toasted sourdough slices.
It’s a perfectly timed dish when I want something quick but filling.
Variations
I like changing things up depending on what I have in the fridge:
– Extra veggies: Sometimes I stir in chopped zucchini, spinach, or eggplant for a more hearty version.
– Mediterranean style: I add pitted olives or artichoke hearts for more complexity and brininess.
– Cheesy finish: Crumbled feta or goat cheese on top gives the dish a creamy, tangy boost.
– Spicy touch: A pinch of red pepper flakes or a finely chopped chili brings in some heat when I want it bold.
storage/reheating
– Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
– Freezing: The sauce (without eggs) freezes well for up to 3 months. I reheat it and add fresh eggs before serving.
– Reheating: I warm the shakshuka gently on the stovetop over medium heat. If the eggs are already cooked, I cover the pan so they warm through without becoming rubbery.
FAQs
Can I prepare the sauce ahead of time?
Yes, I often make the tomato sauce in advance and store it in the fridge. When I’m ready to eat, I just reheat the sauce, add the eggs, and finish cooking.
What bread works if I don’t have sourdough?
I’ve used pita, naan, or even crusty baguette slices when I don’t have sourdough. Any sturdy bread works well for dipping.
Can I use fresh tomatoes instead of canned?
Definitely. I just chop about 4 ripe tomatoes and simmer a bit longer to let the juices reduce and concentrate.
How can I make the yolks firmer?
If I want firmer yolks, I let the eggs cook a few minutes longer or finish the dish under a broiler for a minute or two.
Is this dish gluten-free?
The shakshuka itself is gluten-free. To keep it that way, I just serve it with gluten-free bread or skip the bread altogether.
Conclusion
Classic Shakshuka with Sourdough is one of those dishes I come back to again and again. It’s simple to make, incredibly flavorful, and endlessly flexible depending on what I have in my kitchen. From the rich tomato base to the gently poached eggs and the satisfying sourdough slices, it’s a meal that brings warmth to the table. Once I tried it, it quickly became a staple in my rotation—and I think it will in yours too.
Classic Shakshuka with Sourdough is a vibrant and hearty dish of eggs poached in a spiced tomato sauce, served with toasted sourdough. This comforting and naturally vegetarian recipe is perfect for breakfast, brunch, or dinner.
Total Time:30–35 minutes
Yield:4 servings
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 can (14 oz) diced tomatoes
4 large eggs
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
4 slices sourdough bread, toasted (for serving)
Instructions
Heat olive oil in a large skillet over medium heat.
Add chopped onion and bell pepper. Sauté for about 5 minutes until softened.
Stir in minced garlic, cumin, and paprika. Cook for 1 minute until fragrant.
Pour in diced tomatoes, season with salt and pepper, and simmer for 10 minutes until slightly thickened.
Make 4 small wells in the sauce. Crack an egg into each well.
Cover skillet and cook eggs for about 5 minutes, or until whites are set and yolks are still slightly runny.
Garnish with chopped parsley and serve hot with toasted sourdough.
Notes
Add extra veggies like zucchini or spinach for a more filling dish.
Top with crumbled feta or goat cheese for added richness.
Spice it up with red pepper flakes or a chopped chili.
Sauce can be made ahead and refrigerated or frozen without the eggs.
