Alright, friend, let me take you on a flavorful journey with Classic Shakshuka with Sourdough. If you’ve never had shakshuka before, you’re in for a treat. Picture this: a warm, comforting tomato sauce rich with spices, perfectly poached eggs, and a little crusty sourdough to soak it all up. It’s not just a meal—it’s an experience. It’s one of those dishes that feels both special and cozy at the same time. Trust me, once you try this, you’ll be hooked. Every bite is a perfect balance of savory, tangy, and just a little bit spicy, with that runny egg yolk adding the magic. What’s not to love?

Whether you’re cooking it for a lazy weekend breakfast or serving it up as a light dinner, this dish will have everyone asking for seconds. And, the best part? It’s easy to make and requires just a few ingredients. So grab your apron, and let’s get cooking—because this is going to be your new go-to comfort food!

Why You’ll Love Classic Shakshuka with Sourdough

This recipe isn’t just about the ingredients—it’s about making memories. Whether you’re whipping it up for yourself or hosting a brunch with friends, shakshuka is the kind of dish that brings people together. Here’s why it’s such a favorite:

Versatile: This dish is perfect for breakfast, lunch, or dinner. It’s light yet satisfying, making it a great choice for any time of day. Imagine waking up to the smell of spiced tomato sauce simmering on the stove, or serving it at a gathering where everyone digs in with a piece of warm, crusty bread.
Budget-Friendly: Simple ingredients, yet the flavors are out of this world. You probably already have most of the ingredients in your kitchen. No need for anything fancy or hard to find—this is comfort food at its best.
Quick and Easy: From start to finish, you can have this shakshuka on the table in about 30 minutes. It’s a no-fuss recipe that even beginners can tackle with confidence.
Customizable: Love your food spicy? Add some extra chili flakes or a dash of harissa. Want something milder? Just skip the heat and keep it simple. You can also add feta cheese for extra creaminess or toss in some spinach for a veggie boost.
Crowd-Pleasing: This dish is a guaranteed hit with both adults and kids. The mix of eggs and tomatoes is something that everyone can enjoy, and it pairs perfectly with a side of crispy, buttered sourdough.

Ingredients in Classic Shakshuka with Sourdough

The magic of shakshuka is that it’s made with simple, everyday ingredients, but the flavors are anything but ordinary. Here’s what you’ll need:

Olive Oil: To start the base of your sauce. It adds richness and depth to the dish.
Onion: Sweet and savory, it forms the foundation of the shakshuka’s flavor.
Garlic: Aromatic and essential for that savory, mouthwatering depth.
Bell Pepper: A little sweetness and crunch that balances out the rich tomato sauce.
Tomatoes: The heart of the dish. You’ll want to use ripe, juicy tomatoes or canned tomatoes for a more concentrated flavor.
Spices: A combination of cumin, paprika, and chili flakes gives the sauce warmth and just the right amount of kick.
Eggs: The stars of the show! Poached gently in the tomato sauce, their yolks become perfectly runny and delicious.
Fresh Parsley or Cilantro: To garnish and bring a fresh, herby brightness to the dish.
Sourdough Bread: For dipping, of course! Its tangy flavor and crispy texture are the perfect match for this rich, spiced dish.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Now that you’ve got everything, let’s dive into making this beautiful shakshuka:

1. Heat the Oil

In a large skillet, heat the olive oil over medium heat. Once hot, toss in the onion and bell pepper. Cook until softened and fragrant, about 5 minutes. The smell will be irresistible!

2. Add the Garlic and Spices

Stir in the garlic and cook for another 1-2 minutes. You’ll start to smell the garlic blending with the spices, and that’s when you know it’s time to add the magic. Sprinkle in the cumin, paprika, and chili flakes. Stir everything together until the spices coat the onions and peppers evenly.

3. Add the Tomatoes

Now it’s time to add the tomatoes. If you’re using fresh tomatoes, chop them up and throw them in, or use canned tomatoes for a more concentrated flavor. Let the tomatoes cook down for about 10-15 minutes, stirring occasionally. You want them to break down into a rich, thick sauce.

4. Make Wells for the Eggs

Once your sauce is ready, make little wells in the tomato mixture with a spoon. Crack the eggs gently into each well, making sure they stay intact. Cover the skillet with a lid and let the eggs cook for 5-8 minutes, depending on how runny you like your yolks. For firmer eggs, cook a little longer.

5. Garnish and Serve

Once the eggs are perfectly poached, remove the skillet from the heat. Garnish with fresh parsley or cilantro and serve immediately with toasted sourdough bread for dipping.

How to Serve Classic Shakshuka with Sourdough

This shakshuka is perfect just as it is, but here are a few ideas to make it even more special:

Fresh Salads: Pair it with a light, fresh salad of mixed greens or cucumber for a refreshing contrast.
Extra Bread: If you can’t get enough of that sourdough, serve more slices on the side, toasted with a little butter.
Yogurt or Feta: Add a dollop of creamy Greek yogurt or crumble some feta cheese on top to bring in a tangy, creamy element to balance the spices.
Roasted Veggies: Try some roasted veggies like zucchini or eggplant on the side for a more filling meal.

Additional Tips

Here are some extra tips to make your shakshuka even better:

Adjust the Heat: If you like a bit of spice, add extra chili flakes or a dash of hot sauce to the tomato sauce.
Make It Ahead: You can make the tomato sauce ahead of time and store it in the fridge for up to 3 days. When you’re ready, just heat it up and add the eggs for a quick and easy meal.
Double the Batch: This recipe is easy to double, so if you’re feeding a crowd, just make a bigger batch. You may need a larger skillet, but that’s the only change.

FAQ Section

Q1: Can I use different bread besides sourdough?

A1: Absolutely! While sourdough is traditional, you can use any bread you prefer, like baguette, pita, or even a thick slice of whole-grain bread.

Q2: Can I make shakshuka ahead of time?

A2: Yes, you can make the tomato sauce ahead of time and store it in the fridge. When you’re ready to serve, just reheat and add the eggs.

Q3: What can I substitute for eggs if I’m vegan?

A3: For a vegan version, you can try using tofu or a vegan egg substitute. The tomato sauce is so flavorful, it’ll still be delicious!

Q4: How do I store leftovers?

A4: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water if needed.

Q5: Can I freeze this dish?

A5: While shakshuka is best fresh, you can freeze the tomato sauce for up to 2 months. When you’re ready to eat, thaw and add fresh eggs to cook.

Conclusion

Classic Shakshuka with Sourdough is one of those dishes that will never fail to impress. It’s warm, flavorful, and so comforting, with the added bonus of being easy to make. Whether you’re cooking for one or feeding a crowd, this recipe will quickly become your go-to for a satisfying meal. With the spicy, rich tomato sauce, perfectly poached eggs, and the tangy crunch of sourdough, it’s a dish that checks all the boxes. So, give it a try—you’re going to love it!