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
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.
Notes
- For a crispier crust, preheat the pan before adding the dough.
- If you prefer firmer yolks, bake an extra 2–3 minutes.
- This fusion dish works great for brunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern-Inspired, Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 125mg
