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
Scale
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
