Shakshuka With Sourdough Breakfast
A flavorful and comforting Middle Eastern breakfast of eggs poached in a spiced tomato sauce, served with crusty sourdough bread. This shakshuka with sourdough breakfast is easy to make, perfect for brunch, and packed with rich flavor, protein, and warmth.
Equipment
- Cast iron skillet or sauté pan with lid
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring spoons/cups
- Toaster or grill pan for sourdough
Ingredients
- For the shakshuka:
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 1 red bell pepper sliced thin
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ¼ tsp chili flakes or cayenne adjust to taste
- 1 14-oz can whole peeled tomatoes (or 4 fresh ripe tomatoes, chopped)
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro chopped (for garnish)
- Optional: ¼ cup crumbled feta cheese
- For serving:
- 4 slices of sourdough bread
- Optional: olive oil and garlic for toasting
Instructions
- Sauté the aromatics:
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until soft (about 5 minutes). Add garlic and bell pepper. Cook for another 5–7 minutes, stirring occasionally.
- Add the spices:
- Stir in cumin, paprika, and chili flakes. Cook for 1 minute until fragrant.
- Simmer the sauce:
- Pour in the canned tomatoes (with juice). Break them up with a spoon. Season with salt and pepper. Let the sauce simmer uncovered for 10–15 minutes until thickened.
- Add the eggs:
- Make 4 small wells in the sauce. Crack one egg into each. Cover the skillet and cook for 5–7 minutes or until the egg whites are set but yolks are still runny.
- Toast the sourdough (optional):
- While the eggs cook, toast sourdough slices. For extra flavor, brush with olive oil and rub with garlic.
- Serve:
- Garnish shakshuka with parsley and optional feta. Serve hot with sourdough bread on the side for dipping and scooping.
Notes
Make it vegan: Skip the eggs and add chickpeas or tofu.
Adjust the heat to your liking — add harissa for a North African twist.
Sauce can be made ahead and stored in the fridge for up to 5 days.