Name: Shakshouka Focaccia Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: Middle Eastern-Inspired
Ingredients: 1 batch prepared focaccia dough (homemade or store-bought); 1 tbsp olive oil (plus more for brushing); 1 small onion, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; ¼ tsp red pepper flakes (optional); 1 can (14 oz) crushed tomatoes; ½ tsp salt; ¼ tsp black pepper; 3–4 eggs; Chopped fresh parsley or cilantro for garnish

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If you’ve ever wondered what happens when the soulful, saucy flavors of shakshouka collide with the pillowy, golden perfection of focaccia, let me introduce you to Shakshouka Focaccia. This eye-catching fusion delivers cozy, rustic bread crowned with savory tomato-pepper sauce and gorgeous jammy eggs—the kind of dish that wow’s a brunch table or turns a simple dinner into an event. It’s a mashup that feels comforting yet fresh, and it’s the sort of meal you’ll want to share with everyone you love (or keep all to yourself—I won’t judge!).

Shakshouka Focaccia Recipe - Recipe Image

Ingredients You’ll Need

Every piece of this recipe plays an important role—each biting ingredient brightens, softens, or deepens the final flavor. It only takes a handful of everyday staples, but together, they transform into something unforgettable.

Focaccia dough (1 batch, homemade or store-bought): The pillowy foundation that soaks up the savory shakshouka topping while staying delightfully crusty underneath.
Olive oil (1 tbsp, plus extra for brushing): Lends fruity richness and encourages a golden, crispy edge—don’t skip the drizzle before baking!
Onion (1 small, diced): Infuses the sauce with natural sweetness and that deeply savory shakshouka backbone.
Red bell pepper (1, diced): Offers color, crunch, and a subtly sweet pop that’s iconic in the classic saucy tomato base.
Garlic (2 cloves, minced): Fresh garlic unlocks the kind of fragrance that says, “something delicious is about to happen.”
Ground cumin (1 tsp): Warm and earthy, cumin delivers that unmistakable Middle Eastern essence.
Smoked paprika (1 tsp): This smoky note makes the sauce taste sun-kissed and irresistible.
Red pepper flakes (¼ tsp, optional): For just a little attitude—a gentle heat you can adjust to taste.
Crushed tomatoes (1 can, 14 oz): The heart of the shakshouka sauce; go for high-quality tomatoes for the best finish.
Salt (½ tsp): Essential for balancing all these punchy flavors.
Black pepper (¼ tsp): A classic finishing touch that rounds out every bite.
Eggs (3–4): The signature crowning glory—soft, rich, and absolutely stunning baked right into the bread.
Fresh parsley or cilantro (for garnish): Adds a fresh, herbal lift and a splash of color at the end.

How to Make Shakshouka Focaccia

Step 1: Preheat and Sauté

Preheat your oven to 425°F (220°C) so it’s piping hot and ready for your doughy masterpiece. Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and red bell pepper, and cook for about 4–5 minutes until they’ve softened and begun to caramelize around the edges. This base builds sweetness and depth that will flavor your entire Shakshouka Focaccia.

Step 2: Spice and Simmer

Add the minced garlic, cumin, smoked paprika, and a pinch of red pepper flakes (if you like a gentle kick) to the skillet. Cook for just one minute, stirring constantly until fragrant. Pour in the crushed tomatoes, then season with salt and black pepper. Simmer for about 10 minutes until the tomato mixture thickens into a luscious, spoonable sauce.

Step 3: Prepare the Dough

Lightly oil a large baking sheet or a cast iron pan for serious crisp-factor. Stretch the focaccia dough to fit the pan, gently coaxing it toward the corners, then let it rest for 10 minutes. That rest keeps your dough extra fluffy—promise it’s worth the wait.

Step 4: Assemble the Shakshouka Focaccia

Now for the fun part! Use your fingers to dimple the top of the dough, classic focaccia-style. Spoon the warm shakshouka sauce evenly over the dough, leaving a few clear pockets behind for your eggs. Then, carefully crack 3–4 eggs directly into those gaps—try to space them out so each slice gets a bit of that golden yolk.

Step 5: Bake to Perfection

Slide the assembled focaccia into your preheated oven. Bake for 15–18 minutes, until the dough is puffed and golden, the eggs whites are set, but the yolks are irresistibly runny. If you prefer a firmer egg, simply add an extra couple of minutes to the bake time. Let the finished Shakshouka Focaccia cool for just a few moments before garnishing.

Step 6: Finish and Serve

Sprinkle freshly chopped parsley or cilantro generously over the top. The herbs add the prettiest color and a fresh flavor burst that wakes up every bite. Slice the focaccia, serve it warm, and bask in the oohs and aahs from everyone at your table.

How to Serve Shakshouka Focaccia

Garnishes

The finishing touches make this dish feel extra special—think lots of fresh parsley or cilantro, a drizzle of good olive oil, and maybe a scattering of feta or za’atar for even more excitement. Each sprinkle makes your Shakshouka Focaccia pop with color and flavor.

Side Dishes

Pair this flaky, savory bread with a crisp green salad, some marinated olives, or a bowl of tangy Greek yogurt for dipping. The bright, cool sides offset the spicy, saucy Shakshouka Focaccia beautifully, making for a balanced, satisfying meal at any time of day.

Creative Ways to Present

This dish almost begs for a dramatic reveal on the table. Try baking it in a cast iron skillet for easy slicing, or cut it into squares for a pass-around brunch. If you’re feeding a crowd, serve it on a large wooden board surrounded by mezze, creating a festive, Mediterranean-inspired spread that’ll steal the spotlight.

Make Ahead and Storage

Storing Leftovers

If you find yourself with any leftover Shakshouka Focaccia (which, let’s be honest, is a rare but happy treat), store it in an airtight container in the fridge. It’ll keep well for up to two days without losing its charm—just make sure it cools completely before sealing up.

Freezing

For longer storage, Shakshouka Focaccia freezes surprisingly well. Wrap individual pieces tightly in plastic wrap and foil, then stash in a freezer bag. Defrost in the refrigerator overnight and you’ll have a gourmet snack or meal on hand for easy indulgence.

Reheating

To revive that fresh-baked taste and texture, pop slices of leftover focaccia in a 350°F oven for 8–10 minutes. If you’re in a hurry, a few seconds in the microwave will do, but the oven keeps everything crispy and the eggs nice and soft.

FAQs

Can I use a different type Main Course

Absolutely! If you don’t have focaccia dough on hand, pizza dough or even no-knead bread dough can stand in. The texture will be slightly different, but the flavors of the shakshouka topping will shine beautifully on any fluffy, sturdy base.

What if I don’t eat eggs? Can I make this vegan?

Definitely. Simply omit the eggs, or substitute with vegan egg alternatives. You can even add roasted chickpeas or extra vegetables for more richness, making this a plant-based feast while preserving the shakshouka spirit.

How do I know when the eggs are just right?

Keep an eye as the focaccia bakes—egg whites will look opaque and set, but the yolks should still be jiggly if you like them runny. For firmer yolks, just add a couple of minutes to the bake time and check with a gentle tap.

Can I make the shakshouka sauce ahead of time?

You sure can! The sauce actually gets more flavorful after a day in the fridge. Make it in advance, refrigerate, and simply reheat on the stove before assembling your Shakshouka Focaccia whenever you’re ready to bake.

Is this dish spicy?

Only as much as you want it to be! The red pepper flakes are optional, so adjust or skip them to control the heat. If you’re a fan of bold spice, feel free to add extra or a touch of harissa for an extra kick.

Final Thoughts

Honestly, Shakshouka Focaccia is the kind of recipe that will win hearts and spark smiles around your table. It’s colorful, soulful, and just a little out of the ordinary—one bite and you’ll be hooked. Give it a try next time you’re craving something both cozy and conversation-worthy, and watch it become a new go-to favorite in your kitchen!

Shakshouka Focaccia Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 38 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A delightful fusion of shakshouka and focaccia, this savory bread dish features a flavorful tomato sauce topped with eggs, baked to perfection. Perfect for brunch or dinner.

Ingredients

Scale

Focaccia Dough:

1 batch prepared focaccia dough (homemade or store-bought)

Shakshouka Sauce:

1 tbsp olive oil (plus more for brushing)
1 small onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
¼ tsp red pepper flakes (optional)
1 can (14 oz) crushed tomatoes
½ tsp salt
¼ tsp black pepper

Additional:

3–4 eggs
Chopped fresh parsley or cilantro for garnish

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Sauté vegetables: In a skillet, heat 1 tbsp olive oil over medium heat. Add onion and bell pepper, sauté until softened. Stir in garlic, cumin, paprika, and red pepper flakes; cook for 1 minute. Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes.
Prepare focaccia: Lightly oil a baking sheet or cast iron pan, stretch the focaccia dough to fit, and let it rest for 10 minutes. Dimple the dough, spoon the shakshouka sauce over it, and crack eggs onto the dough.
Bake: Bake for 15–18 minutes until golden and the eggs are set but yolks are still runny. Garnish with parsley or cilantro before serving.