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
Scale
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.
