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
Scale
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.
