Classic Shakshuka with Sourdough Recipe

My First Shakshuka Surprise

I learned this recipe from my neighbor, Samira. She brought it over one chilly morning. I had never seen eggs cooked right in tomato sauce before. I was so curious.

One bite and I was in love. The warm spices, the soft eggs, the tangy tomatoes. It felt like a hug from the inside. Now it’s my favorite thing to make for weekend guests. What’s a dish a friend or neighbor taught you to make?

Why This Dish is Special

This meal is more than just food. It is made and served all in one pan. That means less washing up. I still laugh at that. I love a clever kitchen trick.

It also brings everyone to the table. You set the pan right in the middle. Everyone dips their bread into the same sauce. Sharing the pan makes a meal feel cozy and friendly. That matters more than a fancy plate.

Let’s Talk Flavors

Start with onion and red pepper in olive oil. Cook them slow until they are sweet. Doesn’t that smell amazing? Then add the garlic and spices.

The cumin and paprika are the magic here. They make your kitchen smell wonderful. Fun fact: The name “shakshuka” comes from a word meaning “all mixed up!” Then in go the tomatoes. Let them bubble and get thick. Do you prefer your meals spicy or mild? You can skip the chili flakes.

The Best Part: The Eggs

Now for the fun part. Make little holes in the red sauce. Gently crack your eggs into them. Put the lid on and let the steam work.

Wait for the whites to set. The yolks should stay soft and golden. They will be like little sauces of their own. The runny yolk mixing with the tomato is the best bite. Trust me on this.

Time to Eat!

Finish with green herbs for a fresh pop. I love cilantro. Parsley is great too. A little crumbled feta cheese is a salty treat. Now, toast your sourdough bread until it’s crisp.

The bread is your spoon. Tear a piece and scoop up sauce and egg. It is messy and perfect. What’s your favorite bread for dipping? Serve this right from the pan. Everyone gathers around. That is the real secret ingredient.

Ingredients:

Ingredient	Amount	Notes
Olive oil	2 tablespoons
Onion	1 small	diced
Red bell pepper	1	diced
Garlic cloves	3	minced
Ground cumin	1 teaspoon
Sweet paprika	1 teaspoon
Chili flakes	¼ teaspoon	optional
Crushed tomatoes	1 (28 oz) can
Salt and black pepper	to taste
Large eggs	4–6
Fresh parsley or cilantro		chopped, for garnish
Feta cheese		crumbled, optional
Sourdough bread	4–6 slices	toasted, for serving

My Cozy Weekend Shakshuka

Good morning, sunshine. Let’s make a weekend breakfast that feels like a hug. This is shakshuka. It’s eggs poached in a spiced tomato sauce. I learned it from my neighbor, Sam, years ago. He brought it over one snowy morning. I still laugh at that. I had never seen eggs cooked right in the pan like that! Now, it’s my favorite lazy-day meal. You just need one big skillet. Doesn’t that smell amazing? Let’s get started.

Step 1

Grab your big, trusty skillet. Warm the olive oil over medium heat. Toss in your diced onion and red bell pepper. We cook them until they get soft and sweet. Listen for that gentle sizzle. It’s the sound of flavor starting. (My hard-learned tip: chop everything about the same size. That way, it all cooks evenly.)

Step 2

Now, add the magic. Stir in your garlic, cumin, paprika, and chili flakes. Oh, the aroma is wonderful! It fills the whole kitchen. Cook this for just one minute. You want the spices to be friendly with the oil. Can you guess which spice makes it taste warm and earthy? Share below!

Step 3

Time for the tomatoes. Pour in that whole can of crushed tomatoes. It will sizzle and pop. Add a good pinch of salt and pepper. Let this sauce bubble gently for about 10 minutes. Stir it now and then. You’ll see it get thicker and richer. This is the heart of the dish.

Step 4

The fun part! Use your spoon to make little nests in the sauce. Gently crack an egg into each well. Put the lid on the skillet. Let the eggs cook in the steam. In about 5-8 minutes, the whites will be set. The yolks should still be runny for dipping. Perfect.

Step 5

Take the pan off the heat. Sprinkle on fresh parsley or cilantro. I love a little crumbled feta cheese, too. Toast your sourdough until it’s golden and crisp. Serve the skillet right at the table. Everyone can dig in with their bread. It’s so cozy.

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2-3 servings
Category: Breakfast, Brunch

Three Fun Twists to Try

Once you know the basics, you can play! Here are three of my favorite ways to change it up. They are all so simple. Cooking should be fun, don’t you think?

• The Green Garden: Add a big handful of fresh spinach right before the eggs. It wilts down beautifully.
• The Spicy Sunrise: Use spicy chorizo sausage. Cook it with the onions at the very start.
• The Creamy Dream: Swap the feta for spoonfuls of soft goat cheese. It gets all melty and wonderful.

Which one would you try first? Comment below!

Serving It Up Just Right

This dish is a whole meal in a pan. But a little something on the side makes it special. I love a simple cucumber salad with lemon. Toasted pita bread is also great for scooping. For drinks, a glass of orange juice is classic and bright. For the grown-ups, a light, crisp lager beer pairs wonderfully. It cuts through the rich tomatoes. So, what will it be at your table tonight?

Which would you choose tonight?

Keeping Your Shakshuka Happy

Let’s talk about leftovers. This dish stores beautifully. Cool it completely first. Then pop it in a sealed container. It will keep in the fridge for three days.

You can freeze the tomato sauce base too. Just stop before adding the eggs. I once froze a batch for a busy week. It was a lifesaver on Tuesday night! Thaw it in the fridge overnight.

Reheating is simple. Warm the sauce gently in a pan. Then make new wells and crack in fresh eggs. This keeps the eggs perfect. Batch cooking means a cozy meal is always close.

It matters because good food should make life easier. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your sauce too watery? Just let it simmer longer. I remember when mine was like soup. A few more minutes fixed it. The tomatoes need time to thicken up.

Are the eggs overcooking? Your heat might be too high. Use a medium-low flame once you add them. Cover the pan to trap the gentle heat. This cooks the whites softly.

Does it taste a bit flat? You probably need more salt. Taste your sauce before adding the eggs. Salt makes all the other flavors sing. Getting this right builds your cooking confidence.

A perfect shakshuka is about balance. Which of these problems have you run into before?

Your Shakshuka Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Just serve it with gluten-free bread or toast. The shakshuka itself has no gluten.

Q: Can I make the sauce ahead?
A: Absolutely. Make the sauce up to two days early. Store it in the fridge. Add and poach the eggs when you serve.

Q: I don’t have red bell pepper.
A: Try a green one or a zucchini. The recipe is very forgiving. Use what you have on hand.

Q: Can I double the recipe?
A: For sure. Use your biggest, widest skillet. You may need to simmer the sauce a little longer.

Q: Any other fun toppings?
A: I love a sprinkle of feta. A drizzle of hot sauce is nice too. *Fun fact: Shakshuka means “a mixture” in Arabic.* Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe. It is pure comfort in a pan. I make it for my grandkids all the time. They love dipping the sourdough into the yolk.

I would love to see your creation. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen.

Thank you for cooking with me today. Happy cooking!

—Chloe Hartwell.