20-Minute Baked Bread with Shakshuka
Servings: 2
EQUIPMENT
- 12" deep frying pan with a lid
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
MY NOTES
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. |
