Description
A delicious and comforting recipe for Classic Shakshuka with Sourdough, featuring poached eggs in a flavorful tomato and pepper sauce, served with toasted sourdough bread. This Middle Eastern and North African-inspired dish is perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
Main Sauce:
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 oz) can crushed tomatoes
- Salt and black pepper to taste
Eggs and Garnish:
- 4 to 6 large eggs
- Fresh parsley or cilantro, chopped for garnish
Serving:
- 4 slices sourdough bread, toasted
Instructions
- Prepare the Sauce: Heat olive oil in a large skillet. Sauté onion and bell pepper until softened. Add garlic, cumin, paprika, and cayenne. Pour in tomatoes, season, and simmer for 10-15 minutes.
- Add Eggs: Make wells in the sauce and crack eggs into them. Cover and cook for 5-8 minutes until eggs are set.
- Finish and Serve: Remove from heat, sprinkle with parsley or cilantro. Serve hot with toasted sourdough.
Notes
- Enhance with feta cheese or smoked paprika for extra flavor.
- Great for breakfast, brunch, or a light dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Stovetop
- Cuisine: Middle Eastern, North African
Nutrition
- Serving Size: 1 egg with sauce and 1 slice sourdough
- Calories: 280
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 185 mg
