Shakshouka Focaccia Recipe
If you’ve ever wished to combine the comforting warmth of freshly baked focaccia with the vibrant, saucy charm of shakshouka, you’re in for an absolute treat with this Shakshouka Focaccia Recipe. It marries the pillowy softness of focaccia bread with the rich, spiced tomato sauce and perfectly baked eggs that shakshouka is famous for. This dish is a celebration of color, flavor, and texture that’s perfect for brunch, lunch, or a fun twist on dinner. It’s simple enough to make after a busy day but special enough to serve to guests who will surely ask for seconds.
Ingredients You’ll Need
Each ingredient in this Shakshouka Focaccia Recipe plays an essential role, from creating the soft bread base, to bringing a depth of flavor and a pop of color that makes every bite a delight. Let’s take a peek at these straightforward yet indispensable components.
- Focaccia dough: Acts as the soft, airy base that soaks up all the delicious shakshouka sauce.
- Olive oil: Adds richness and helps tenderize the focaccia while bringing out the flavors during sautéing.
- Onion (diced): Provides a sweet and savory foundation for the sauce.
- Red bell pepper (diced): Gives a natural sweetness and vibrant red color to brighten the dish.
- Garlic (minced): Packs in a punch of aromatic warmth that complements the spices.
- Ground cumin: Adds an earthy, smoky depth essential to shakshouka’s signature taste.
- Smoked paprika: Brings a subtle smokiness and a rich red hue.
- Crushed red pepper flakes (optional): Offers a gentle heat kick to balance the flavors.
- Crushed tomatoes: The heart of the sauce — tangy, thick, and perfectly saucy.
- Salt and black pepper: Season everything perfectly to bring out each ingredient’s best.
- Large eggs: The crowning touch that bakes beautifully into pockets of creamy, runny yolk.
- Chopped fresh parsley or cilantro: A fresh herbaceous garnish that adds a burst of color and brightness.
How to Make Shakshouka Focaccia Recipe
Step 1: Prepare and Parbake the Focaccia Dough
Start by heating your oven to 400°F (200°C) and lightly oil a 9×13-inch pan. Press your focaccia dough evenly into the pan, creating delightful little dimples with your fingertips – this trick helps the dough soak in olive oil and sauce deliciously later on. Drizzle some olive oil over the surface before popping it into the oven for a quick 10-minute parbake, which preps your bread for the upcoming toppings without overcooking.
Step 2: Make the Shakshouka Sauce
While the focaccia is parbaking, heat 2 tablespoons of olive oil in a skillet over medium heat. Toss in the diced onion and red bell pepper, letting them soften beautifully for about 5 minutes. Then stir in the minced garlic, cumin, smoked paprika, and if you like a little heat, crushed red pepper flakes. Let that cook for about half a minute until fragrant, then add your crushed tomatoes along with salt and black pepper. Allow the sauce to gently bubble for 5 to 7 minutes, thickening just enough for perfect spooning.
Step 3: Assemble and Bake
Once your focaccia comes out of the oven from the parbake, spread the shakshouka sauce evenly over the dough. Using the back of a spoon, create four to five small wells in the sauce and carefully crack an egg into each one. Slide it back into the oven for 12 to 15 minutes, or until the egg whites are set just right but the yolks still have that luscious, runny consistency. If you prefer yolks a bit more firm, extend the bake by a couple of minutes. Once done, finish with a scattering of fresh parsley or cilantro and a final drizzle of olive oil for that gorgeous shine and flavor boost.
How to Serve Shakshouka Focaccia Recipe
Garnishes
Fresh herbs like parsley or cilantro aren’t just pretty—they cut through the rich tomato sauce with a refreshing hit and add visual appeal. Adding a sprinkle of crumbled feta or chopped olives before baking is another fantastic twist. A final light drizzle of good-quality olive oil just before serving brings everything together with a silky finish.
Side Dishes
This Shakshouka Focaccia Recipe shines as a satisfying main, but pairing it with a crisp green salad or a simple cucumber and yogurt salad adds a cooling contrast that balances the warmth and spice. For a heartier meal, roasted vegetables or a light lentil salad also complement the flavors beautifully.
Creative Ways to Present
Try cutting the focaccia into rustic squares and serving it family-style right from the baking pan, encouraging everyone to scoop up yolk and sauce on each slice. For brunch gatherings, serve alongside bowls of labneh or hummus with extra warm pita on the side — this way, you turn the dish into an engaging, interactive feast everyone will love.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—though that’s rare with this recipe—store them covered tightly in the refrigerator. The focaccia might soften, but reheating will help regain some of its original texture. Try to enjoy within two days for best flavor and freshness.
Freezing
While you can freeze the focaccia dough ahead of time, the delicate shakshouka topping with eggs does not freeze well. For convenience, freeze plain focaccia dough in a sealed bag and prepare the shakshouka sauce fresh when ready to bake. This keeps flavors vibrant and eggs perfectly cooked.
Reheating
To reheat your Shakshouka Focaccia Recipe, pop slices in a 350°F oven for 8–10 minutes covered loosely with foil, or warm gently in a skillet on the stovetop. Microwaving is possible, but it risks making the bread soggy and the eggs rubbery—you want to preserve that lovely texture!
FAQs
Can I use store-bought focaccia dough for this recipe?
Absolutely! Store-bought focaccia dough works wonderfully and helps speed things up without sacrificing taste or texture. Just be sure to press it evenly and parbake as directed.
What if I want to make the eggs fully cooked?
If you prefer firm yolks, simply bake the shakshouka focaccia for an extra 2 to 3 minutes after the eggs look mostly set. Keep a close eye so they don’t overcook and become dry.
Can I make this recipe vegan?
For a vegan twist, skip the eggs and consider topping the focaccia with a blend of sautéed veggies and tofu scramble or marinated chickpeas after baking the sauce. It won’t be traditional shakshouka, but still delicious.
Is this recipe spicy?
The recipe has a gentle, warm spice from the paprika, cumin, and an optional pinch of crushed red pepper flakes. You can adjust the heat by increasing or omitting the red pepper flakes to suit your taste.
How do I store leftover baked focaccia?
Wrap cooled focaccia tightly in plastic wrap or foil and store it in the refrigerator for up to two days. Reheat gently before serving to bring back that fresh-baked charm.
Final Thoughts
This Shakshouka Focaccia Recipe is one of those magic dishes that feels comforting and exciting all at once. It’s a feast of colors, flavors, and textures that’s sure to become a beloved staple in your kitchen. Whether you’re hosting brunch or simply craving something cozy and special, this recipe delivers on all fronts. Give it a try and enjoy every delightful bite with friends or family!
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Shakshouka Focaccia Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Shakshouka Focaccia combines the vibrant, spiced tomato and pepper sauce of traditional shakshouka with a soft, dimpled focaccia base. Topped with baked eggs and fresh herbs, it makes a flavorful and visually stunning vegetarian main course perfect for brunch or any meal.
Ingredients
Focaccia Base
- 1 batch focaccia dough (homemade or store-bought, enough for a 9×13-inch pan)
- Olive oil for drizzling and greasing pan
Shakshouka Topping
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (14.5 oz) crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4–5 large eggs
- Chopped fresh parsley or cilantro for garnish
Instructions
- Prepare and parbake the focaccia dough: Preheat your oven to 400°F (200°C). Lightly oil a 9×13-inch baking pan, then press the focaccia dough evenly into it. Use your fingers to create dimples all over the surface and drizzle lightly with olive oil. Place in the oven and parbake for 10 minutes to start the cooking process.
- Make the shakshouka sauce: While the focaccia is parbaking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and red bell pepper and sauté for about 5 minutes until softened. Stir in the minced garlic, ground cumin, smoked paprika, and crushed red pepper flakes (if using), cooking for another 30 seconds until aromatic. Add the crushed tomatoes, salt, and black pepper, then simmer for 5–7 minutes until the sauce thickens slightly. Remove the skillet from heat.
- Assemble the shakshouka focaccia: Remove the parbaked focaccia from the oven. Spread the prepared shakshouka sauce evenly over the dough. Using a spoon, make 4-5 wells in the sauce and carefully crack an egg into each well.
- Bake the eggs on focaccia: Return the pan to the oven and bake for 12–15 minutes, or until the egg whites are fully set but the yolks remain slightly runny. For firmer yolks, add an extra 2–3 minutes baking time as preferred.
- Finishing touches: Remove from the oven, garnish with chopped fresh parsley or cilantro, and drizzle with additional olive oil if desired. Slice and serve warm, ideally the same day for the best texture and flavor.
Notes
- For a firmer yolk, bake the assembled dish for an additional 2–3 minutes.
- Add crumbled feta cheese or chopped olives before baking for extra flavor.
- Best served warm and eaten the same day to enjoy the freshest taste and texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
