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20-Minute Baked Bread with Shakshuka

5 from 2 votes
Roni Cohen – @ronis_recipes
Bread with shakshuka: A fast and flavorful feast!
Servings: 2


  • 12" deep frying pan with a lid


  • 2 medium size bread loaves
  • 4 tablespoons olive oil
  • 1 small onion,, chopped
  • 5 medium tomatoes, chopped
  • 3 large garlic cloves, chopped
  • 2 tablespoons basil, chopped
  • ½ chili pepper, chopped
  • ½ teaspoon salt
  • 3 tablespoons tomato paste
  • ½ cup water
  • 4-6 eggs
  • Your favorite cheese, grated
  • 20 bush basil leaves for garnish


  • Preheat the oven to 350 F (180 C) and heat up pan with oil on medium heat.
  • Combine the tomatoes, onion, garlic, basil and chili pepper in a bowl.
  • When the oil is ready, add the vegetables to the pan and stir.
  • Sprinkle salt and stir a bit more, then cover with a lid and cook for 7 minutes or until the vegetables are completely soft.
  • Remove the lid, add the tomato paste and water and stir well. Cook uncovered for another 5 minutes, stirring occasionally. Try to get a thicker texture by reducing the liquid in the pan.
  • Cut the top part of each loaf. Take a small glass and start pressing it down to flatten the soft, inner part of the bread, creating a bowl.
  • Pour the tomato sauce into each bread bowl, add 2-3 eggs, sprinkle salt and your favorite grated cheese.
  • Bake for 10-12 minutes (do 20 if you like your eggs entirely cooked through). Remove from the oven and garnish with a few bush basil leaves.


Frequently Asked Questions

How do you make a vegan shakshuka?
Our best suggestion for a vegan shakshuka is cooked polenta slices. Yes, yes, the one that comes in a sausage like wrap. It’s a wonderful substitute for eggs in this dish, even if you’re not at all vegan.

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