If you’ve ever dreamed of a dish that combines the rustic charm of focaccia with the bold, comforting flavors of shakshouka, your dream has come true. This Shakshouka Focaccia Recipe is a vibrant, savory sensation that brings together perfectly baked eggs nestled in a richly spiced tomato and pepper sauce, all resting atop a golden, olive oil-kissed focaccia crust. It’s a culinary hug on a plate that’s ideal for brunch, dinner, or anytime you crave something both hearty and fresh. Trust me, once you try this fusion, it will quickly become one of your favorite go-to recipes for sharing with friends and family.
Ingredients You’ll Need
These ingredients are simple yet incredibly essential, each playing a special role in creating the perfect balance of taste, texture, and color in your Shakshouka Focaccia Recipe. From the fragrant spices to the fresh vegetables and rich dough, every item adds its own magic to the dish.
- 1 pound pizza or focaccia dough: The soft, airy base that will soak up all the delicious flavors while staying delightfully chewy.
- 2 tablespoons olive oil (plus more for drizzling): Adds richness and helps achieve that irresistible golden crust.
- 1 small onion (thinly sliced): Provides sweetness and a gentle bite that complements the tomatoes perfectly.
- 1 red bell pepper (thinly sliced): Brings color, crunch, and a touch of natural sweetness to the sauce.
- 2 cloves garlic (minced): Adds depth and warm aromatic notes that are signature to shakshouka.
- 1 teaspoon ground cumin: Introduces earthy undertones that elevate the sauce.
- 1 teaspoon smoked paprika: Infuses a smoky, slightly sweet flavor that makes every bite sing.
- 1/4 teaspoon red pepper flakes (optional): For a subtle kick of heat that wakes up the palate.
- 1 (15-ounce) can crushed tomatoes: The rich, tangy heart of the shakshouka sauce.
- Salt and pepper to taste: Simple seasonings that enhance all the flavors perfectly.
- 4–5 eggs: The crowning jewels of this dish, baked gently right into the sauce.
- Chopped fresh parsley for garnish (optional): Adds a pop of freshness and vibrant green color.
- Flaky sea salt (for topping): Provides a delicate crunch and bursts of salty goodness that highlight the crust.
How to Make Shakshouka Focaccia Recipe
Step 1: Prepare the Dough
Start by preheating your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper to ensure your focaccia doesn’t stick. Stretch or roll out your pizza or focaccia dough into a large rectangle or oval shape. Then, press dimples into the dough with your fingertips — this classic focaccia technique helps trap olive oil and sauce later, giving a beautiful texture and flavor. Drizzle a little olive oil over the surface to create that golden, crispy crust.
Step 2: Make the Shakshouka Sauce
Warm 2 tablespoons of olive oil in a skillet over medium heat, then sauté your sliced onion and red bell pepper until tender and fragrant, about 5–6 minutes. Add the minced garlic along with cumin, smoked paprika, and red pepper flakes if using, cooking for an additional minute to release all those fantastic aromas. Stir in the crushed tomatoes and let the sauce simmer for 5–7 minutes until thickened and rich. Don’t forget to season with salt and pepper to bring out those deep, layered flavors.
Step 3: Assemble the Shakshouka Focaccia
Spread your vibrant shakshouka sauce evenly over the dough, leaving a small border around the edges so the crust can stay crispy. Use the back of a spoon to make 4 or 5 small wells in the sauce — these little cups will hold your eggs perfectly in place as they bake. Carefully crack an egg into each well, making sure the yolks don’t break. This step is where the dish transforms into a spectacular showstopper.
Step 4: Bake to Perfection
Place the assembled focaccia in the preheated oven and bake for 15–18 minutes, or until the eggs are just set and the crust is beautifully golden. If you prefer softer yolks, you can partially bake the focaccia first without eggs then add them in during the last 8–10 minutes of baking. Once out of the oven, sprinkle with flaky sea salt and chopped fresh parsley for that final flourish.
How to Serve Shakshouka Focaccia Recipe
Garnishes
A sprinkle of chopped parsley not only adds an inviting splash of color but also a refreshing herbal note that contrasts flawlessly with the warm, spiced tomato sauce. Flaky sea salt elevates the savory elements and creates little bursts of texture, making each bite even more delightful. For a Mediterranean twist, feel free to add crumbled feta or sliced olives right before serving.
Side Dishes
Shakshouka Focaccia Recipe is wonderfully satisfying on its own, but pairing it with a simple green salad or some roasted vegetables adds freshness and balance. A dollop of creamy labneh or Greek yogurt on the side complements the spice and richness beautifully, making the meal feel even more special.
Creative Ways to Present
Cut the focaccia into rustic squares or wedges and serve it family-style on a large wooden board for a warm, communal vibe. You can also make mini individual shakshouka focaccias using small baking dishes for a charming brunch presentation. Adding edible flowers or microgreens can bring an unexpectedly beautiful pop of color that impresses every guest.
Make Ahead and Storage
Storing Leftovers
Leftover Shakshouka Focaccia Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the eggs may continue to cook slightly, so slightly underbake the eggs if you plan to save leftovers to keep them from becoming too firm.
Freezing
While best enjoyed fresh, you can freeze the focaccia without the eggs. Just wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. When ready to eat, thaw overnight in the fridge, then add fresh eggs before baking as directed for that perfect shakshouka finish.
Reheating
Reheat gently in a preheated oven at 350°F (175°C) for about 10 minutes to restore the crust’s crispness and warm the filling. Avoid microwaving if possible, as it can make the dough soggy and the eggs rubbery. A quick oven reheat keeps the Shakshouka Focaccia Recipe tasting as close to fresh as possible.
FAQs
Can I use homemade dough for this recipe?
Absolutely! Homemade pizza or focaccia dough works wonderfully and allows you to customize the flavors and texture. Just make sure your dough is well-rested and pliable for easy stretching.
What if I don’t have smoked paprika? Can I substitute it?
If you don’t have smoked paprika, regular paprika or even a pinch of chili powder can work as a substitute. It won’t have the exact smoky depth but will still add a nice warmth and color to the sauce.
How can I make the eggs with runny yolks?
For soft, runny yolks, bake the focaccia with the sauce only for about 10 minutes first, then add the eggs and continue baking for 8–10 minutes just until whites are set.
Is this dish suitable for vegetarians?
Yes, this Shakshouka Focaccia Recipe is entirely vegetarian and packed with wholesome ingredients that cater to meat-free diets while still delivering on richness and flavor.
Can I add other toppings to the Shakshouka Focaccia?
Definitely! Chopped olives, crumbled feta, or even a sprinkle of za’atar spice blend can add an exciting Mediterranean twist that enhances the dish even more.
Final Thoughts
There’s something truly special about this Shakshouka Focaccia Recipe that brings warmth and joy to the table, whether you’re serving it for a laid-back brunch or a cozy dinner. Its vivid flavors, comforting textures, and beautiful presentation make it a standout dish you’ll want to make again and again. So go ahead, dive in, and savor every delicious bite—you’re going to love it!
Print
Shakshouka Focaccia Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 4–5 servings
- Category: Main Course, Brunch
- Method: Baking
- Cuisine: Middle Eastern, Mediterranean
- Diet: Vegetarian
Description
Shakshouka Focaccia is a flavorful Mediterranean-inspired dish featuring a homemade or store-bought focaccia base topped with a spiced tomato and pepper sauce, baked with eggs nestled in wells across the surface. This vibrant brunch or main course combines the heartiness of freshly baked bread with the rich, tangy shakshouka sauce, finished with fresh parsley and flaky sea salt for an irresistible, savory treat.
Ingredients
Dough
- 1 pound pizza dough or focaccia dough (store-bought or homemade)
- Olive oil for drizzling
Shakshouka Sauce
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15-ounce) can crushed tomatoes
- Salt and pepper to taste
Toppings
- 4–5 eggs
- Chopped fresh parsley for garnish (optional)
- Flaky sea salt for topping
Instructions
- Prepare the Oven and Dough: Preheat the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper. Stretch or roll out the dough into a large rectangle or oval, then place it on the prepared baking sheet. Press dimples into the dough using your fingertips and drizzle lightly with olive oil.
- Make the Shakshouka Sauce: In a skillet over medium heat, warm 2 tablespoons of olive oil. Sauté the thinly sliced onion and red bell pepper for about 5–6 minutes until softened. Add the minced garlic, ground cumin, smoked paprika, and red pepper flakes if using, cooking for an additional minute to release the spices’ aromas. Stir in the crushed tomatoes and let the sauce simmer for 5–7 minutes until it thickens slightly. Season with salt and pepper to taste.
- Assemble the Focaccia: Spread the prepared shakshouka sauce evenly over the stretched dough, leaving a small border around the edges. Use the back of a spoon to create 4–5 wells in the sauce where the eggs will be cracked.
- Add the Eggs and Bake: Carefully crack one egg into each well created in the sauce to avoid breaking the yolks. Place the baking sheet in the preheated oven and bake for 15–18 minutes, or until the eggs are just set and the crust is golden brown.
- Garnish and Serve: Remove the focaccia from the oven and garnish with chopped fresh parsley and a sprinkle of flaky sea salt. Serve warm for the best texture and flavor.
Notes
- You can partially bake the focaccia without the eggs, then add the eggs in during the last 8–10 minutes of baking for softer yolks.
- For a Mediterranean twist, add crumbled feta cheese or olives to the shakshouka sauce before baking.
- This dish is best served fresh but can be gently reheated in the oven without drying out the eggs or crust.
