Rustic mini loaf
Classic
Recipes
Shakshuka in a Mini Rustic Loaf Bowl
Servings
4 portions
Cooking
20
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp chili flakes (optional, for heat)
- Salt and pepper, to taste
- 4 eggs
- Fresh parsley or cilantro, chopped (for garnish)
- 1/4 cup crumbled feta cheese (optional, for garnish)
Preparation
- Prepare the shakshuka base: Heat olive oil in a skillet over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened, about 5 minutes.
- Simmer the sauce: Stir in the diced tomatoes, tomato paste, paprika, cumin, chili flakes (if using), salt, and pepper. Let simmer for 10 minutes, stirring occasionally, until the sauce thickens.
- Prepare the mini loaves: Cut off the top of each mini loaf and hollow out the inside, leaving about 2 cm of crust to form a sturdy bowl. Place the loaves on a baking sheet.
- Assemble: Spoon the shakshuka mixture into each bread bowl. Make a small well in the center of each and crack an egg into it.
- Bake: Bake at 475°F (245°C) until the eggs are set, about 7 to 10 minutes.
- Garnish: Top with crumbled feta and chopped parsley or cilantro for added flavor.
- Serve: Serve warm with the bread “lid” on the side for dipping. Enjoy!
