If you love shakshuka but want to make it even more fun and impressive, let me introduce you to the shakshuka boat – where crusty sourdough becomes an edible bowl for smoky, spiced tomato sauce and baked eggs. It’s got all the flavor of traditional shakshuka with charred peppers, cumin, and paprika, but serving it in a bread loaf makes it way more shareable and honestly just looks incredible on the table. Plus, that crispy bread soaking up all the tomato-y, eggy goodness? Absolute perfection!

Understanding Your Components

1. Shakshuka Base: This North African/Middle Eastern tomato and pepper stew is all about layers of flavour – onions and garlic create the foundation, smoked paprika and cumin add warmth and depth, and charred red peppers bring a smoky sweetness that canned tomatoes alone can’t achieve. The key is simmering until the sauce thickens – you want it concentrated and rich, not watery, especially since it’s going into bread. Adjust the chili powder to your heat preference, from mild to spicy.
2. Charred Bell Peppers: Broiling the peppers until completely blackened isn’t just for show – it adds an incredible smoky, sweet flavor that’s essential to good shakshuka. The sweating step (covering them to steam) makes the charred skin slip right off. Don’t skip this and use raw peppers – the flavor won’t be the same. You can also char them directly over a gas flame if you have one.
3. Sourdough Boat: A small round sourdough loaf is perfect here – the thick, crusty exterior holds its shape while baking, and the tangy flavour complements the spiced tomato sauce beautifully. The carved-out bread interior gets crispy as it bakes and is perfect for dipping.
4. Eggs and Toppings: The eggs bake right in the shakshuka-filled bread boat, with the whites setting while the yolks stay runny and jammy. Fresh feta adds creamy, salty tang that balances the rich sauce, and fresh coriander (cilantro) brings brightness and freshness that cuts through everything. A drizzle of olive oil and some flaky salt at the end don’t hurt either.

Tips!

Char Peppers Thoroughly: Don’t just lightly broil them – you want the skin completely blackened and blistered all over. This might take 15-20 minutes, turning occasionally. The more charred they are, the easier the skin peels off and the smokier your shakshuka will be.

Reduce the Sauce: Simmer your shakshuka until it’s quite thick – thicker than you’d normally serve it. It should cling to a spoon, not run off. The bread will absorb some liquid and the eggs release moisture, so starting thick prevents a soggy bread boat.

Carve Strategically: Cut the top off your sourdough loaf and hollow out the inside, leaving about 1-inch thick walls all around. Save the carved-out bread for dipping! If the walls are too thin, they’ll get soggy and collapse; too thick and there’s no room for filling.

Line the Walls: Spread the shakshuka mixture up the inner walls of the bread before adding the eggs. This creates a barrier that helps prevent the bread from getting too soggy and ensures flavor in every bite.

Egg Placement: Make wells in the shakshuka for your eggs – this helps them stay in place rather than spreading everywhere. Crack eggs carefully and try to keep the yolks intact for that perfect runny center.

Watch the Bake Time: Check at 15 minutes – you want the whites fully set but yolks still runny. Oven temperatures vary, so keep an eye on it. Overbaked eggs with hard yolks are disappointing.

Storage and Reheating Guide

• Shakshuka Base Storage: Store cooked shakshuka (without eggs) in an airtight container in the refrigerator for up to 4 days
• Make Ahead Peppers: Char and peel peppers up to 3 days ahead and refrigerate until ready to use
• Assembled Boat: Best eaten immediately – the bread gets soggy if it sits too long after baking
• Leftover Shakshuka: Reheat shakshuka base gently on the stovetop and use for a regular shakshuka in a skillet, or spread on toast
• Freezing Base: Freeze shakshuka sauce (without eggs) for up to 3 months. Thaw overnight and proceed with recipe.

Make Ahead Tips:

• Char Peppers Ahead: Char, peel, and dice bell peppers up to 3 days ahead. Store refrigerated in an airtight container.
• Make Sauce Early: Prepare the complete shakshuka base up to 2 days ahead and refrigerate. Rewarm gently before filling the bread boat.
• Hollow Bread Morning-Of: Carve out your bread loaf the morning you’re serving, but don’t fill it until ready to bake – this keeps the bread from getting soggy
• Mise en Place: Have all your components ready – shakshuka warm, eggs cracked into small bowls, feta crumbled, herbs chopped – so assembly takes just minutes
• Double the Sauce: Make a double batch of shakshuka base and freeze half. It’s incredible on its own, with pasta, or on eggs any style.

Ingredients

Makes 1 open loaf

Shakshuka:
1/2 onion, finely diced
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp cumin powder
chilli powder, to taste
400g can of crushed tomatoes
1 red bell pepper/capsicum, core and seeds removed
salt + pepper, to taste

Other:
1 small sourdough loaf
2-3 eggs
Feta cheese, crumbled
Coriander, finely chopped

Method

1. Preheat your oven at 180C/350F.
2. Shakshuka: Place the capsicum/bell pepper halves onto a baking tray and broil until charred and darkened (around 10-20 minutes). Place the charred bell peppers into and bowl and cover with plastic wrap to sweat for 15 minute and then remove the blackened skin. Dice into small squares.
3. In a pan with olive oil over medium heat, sauté the onion and garlic until the onion is translucent. Add in the smoked paprika, cumin and chilli powder, and continue sautéing for 1 more minute. Add in the crushed tomatoes, diced bell pepper/capsicum, simmer for 5-10 minutes or until the sauce is thick. Season with salt and pepper to taste.
4. Assemble: Carve out a hole in your bread and add the shakshuka mixture, but leave enough room for your eggs. Spread the shakshuka mixture up the inner walls of your bread, crack in the eggs and bake for 15-20 minutes or until the egg whites are set and the yolk is still runny.
5. Top with feta cheese and coriander. Cut and serve.