If you adore the vibrant flavors of Mediterranean cuisine and crave something both comforting and a little unexpected, this Shakshouka Focaccia Recipe is going to be your new go-to. Imagine the rich, spicy tomato and pepper sauce of classic shakshouka baked right on a fluffy, golden focaccia bread, crowned with tender eggs cooked to perfection. It’s a delightful fusion that brings the best of two beloved dishes onto one plate, perfect for a cozy brunch or a comforting dinner. Trust me, once you try this, it will quickly become one of your favorite ways to enjoy shakshouka with a crispy, aromatic twist.
Ingredients You’ll Need
It’s surprising how just a handful of simple, fresh ingredients can come together to create such an irresistible dish. Each component plays a crucial role, from the hearty focaccia that provides texture and warmth to the bold spices that awaken the senses and the fresh parsley that adds a pop of color and freshness.
- 1 focaccia bread: Either store-bought or homemade, this is the sturdy base that soaks up the shakshouka sauce beautifully.
- 1 tbsp olive oil: Adds richness and helps soften the vegetables, making the sauce luscious.
- 1 small onion, diced: Brings natural sweetness and depth to the sauce.
- 1 red bell pepper, diced: Adds a subtle sweetness and vibrant red color that’s signature to shakshouka.
- 2 garlic cloves, minced: Infuses the sauce with aromatic warmth and a hint of bite.
- 1 can (14 oz) crushed tomatoes: The heart of the sauce, bringing acidity and richness.
- 1 tsp paprika: Gives smokiness and a warm, earthy flavor.
- 1/2 tsp ground cumin: Adds a subtle earthiness that complements the tomatoes perfectly.
- 1/4 tsp chili flakes: Just enough heat to enliven the sauce without overpowering it.
- Salt and black pepper, to taste: Essential seasonings that balance all the flavors.
- 4 eggs: The crowning glory, cooked right in the sauce for creamy yolks and tender whites.
- Fresh parsley, for garnish: Brightens the dish and adds a fresh, herbal finish.
How to Make Shakshouka Focaccia Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 375°F (190°C) to get it nice and hot so you can bake the focaccia with the shakshouka sauce and eggs to perfection. This step ensures your bread crisps up beautifully while the eggs cook evenly without drying out.
Step 2: Sauté the Veggies
Warm your olive oil in a skillet over medium heat and toss in the diced onion, red bell pepper, and minced garlic. Cook them slowly until they’re tender and fragrant, about 5-7 minutes. This softening process unlocks the natural sweetness of the vegetables, forming the delicious base for your sauce.
Step 3: Simmer the Sauce
Pour in the crushed tomatoes and sprinkle your paprika, cumin, chili flakes, salt, and pepper. Give everything a good stir and let it simmer gently for around 10 minutes. This simmering thickens the sauce and allows those warm spices to meld wonderfully with the fresh veggies, creating that signature shakshouka flavor.
Step 4: Prepare the Focaccia Base
Slice your focaccia horizontally to create a base that’s ready to soak up all those rich flavors. Spread the shakshouka sauce evenly over the bottom half – this layering is what makes this dish shine as the bread absorbs the sauce’s robustness.
Step 5: Add the Eggs
Create four little wells in the sauce and carefully crack an egg into each one. These “egg pockets” let the eggs cook nestled in the sauce, absorbing some of its spicy goodness while keeping their creamy texture intact.
Step 6: Bake to Perfection
Place the assembly in your preheated oven and bake for 10 to 12 minutes until the eggs are perfectly set but still tender. After baking, sprinkle with fresh parsley for a burst of color and freshness that complements the warm spices.
How to Serve Shakshouka Focaccia Recipe
Garnishes
Sprinkling chopped fresh parsley is a classic, but feel free to get creative with a handful of crumbled feta or a drizzle of good-quality extra virgin olive oil right before serving. These simple toppings elevate the dish visually and flavor-wise, making every bite vibrant.
Side Dishes
Consider pairing your Shakshouka Focaccia with a crisp green salad dressed simply with lemon juice and olive oil to balance the richness, or a bowl of creamy labneh for a tangy contrast. Both options add textural variety and freshness that round out the meal.
Creative Ways to Present
For a fun twist, serve individual portions on small wooden boards or rustic plates and let guests break into the eggs themselves. You can also accompany it with a side of warm, spiced chickpeas or roasted eggplants for a fuller Mediterranean feast.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them covered tightly in the fridge for up to two days. The focaccia may soften slightly, but the flavors actually meld together even more, making each bite more savory.
Freezing
Freezing shakshouka with the focaccia is possible, but better to freeze the sauce and bread separately to keep textures intact. When you want to enjoy it again, simply thaw the sauce and bread thoroughly, then reassemble and bake briefly.
Reheating
Reheat in a low oven at 350°F (175°C) until warmed through and the eggs gently re-cook to creamy perfection. Avoid microwaving to prevent rubbery eggs and soggy bread. This gentle reheating method keeps the Shakshouka Focaccia Recipe tasting just like fresh.
FAQs
Can I use other types of bread instead of focaccia?
Absolutely! While focaccia offers a perfect texture and flavor, you can use thick slices of sourdough or artisan bread. Just make sure the bread is sturdy enough to hold up to the sauce and eggs.
How spicy is this Shakshouka Focaccia Recipe?
The chili flakes add a mild kick, but you can easily adjust the heat by increasing or decreasing the amount, or swapping for fresh chili if you like it hotter.
Can I add other vegetables to the sauce?
Certainly! Feel free to include zucchini, mushrooms, or even spinach for more variety and nutrition, just sauté them along with the onion and bell pepper.
What if I don’t eat eggs? Any substitutions?
If you want a vegan or egg-free version, try dolloping plant-based ricotta or hummus in place of eggs. The sauce itself is flavorful enough to carry the dish.
Is this recipe suitable for meal prep?
Yes! You can prepare the shakshouka sauce in advance and store it separately. Just assemble and bake when ready to serve for a fresh, satisfying meal with minimal last-minute effort.
Final Thoughts
There’s just something so deeply comforting about this Shakshouka Focaccia Recipe that makes every bite feel like a warm hug. It’s the kind of dish that invites you to slow down, savor the layers of flavor, and enjoy the simple pleasures of good food shared among friends. I hope you have as much fun making and eating it as I do every time — it might just become a beloved staple in your kitchen.
Print
Shakshouka Focaccia Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Brunch
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Shakshouka Focaccia recipe combines the rich, spiced tomato and pepper sauce of classic shakshouka with the hearty, chewy texture of focaccia bread. Baked together with eggs, it makes a perfect savory brunch or light dinner that’s full of vibrant flavors and satisfying textures.
Ingredients
Base
- 1 focaccia bread (store-bought or homemade)
Shakshouka Sauce
- 1 tbsp olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp chili flakes
- Salt and black pepper, to taste
Eggs and Garnish
- 4 eggs
- Fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the final shakshouka focaccia.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add diced onion, red bell pepper, and minced garlic. Cook until the vegetables soften, about 5 minutes.
- Simmer Sauce: Stir in crushed tomatoes, paprika, cumin, chili flakes, salt, and black pepper. Let the mixture simmer gently for 10 minutes, allowing the sauce to thicken and develop rich flavors.
- Prepare Focaccia Base: Slice the focaccia bread horizontally to create a top and bottom half. Spread the thickened shakshouka sauce evenly over the bottom half.
- Add Eggs: Create four small wells in the sauce on the focaccia. Crack one egg into each well carefully, keeping the yolks intact.
- Bake: Place the assembled focaccia in the preheated oven and bake for 10 to 12 minutes, or until the eggs are just set but still tender.
- Garnish and Serve: Remove from the oven, sprinkle fresh parsley over the top for a bright finish, and serve warm for the best taste experience.
Notes
- Use fresh focaccia for best texture; store-bought works fine if fresh is unavailable.
- Adjust chili flakes according to your preferred spice level.
- Serve immediately after baking to enjoy warm, runny eggs.
- Can be customized by adding feta cheese or olives to the shakshouka sauce.
