Baked Shakshuka Bread Bowl

Shakshukas are so good, especially when you dunk bread into the sauce... but it gets pretty sad when that bread runs out, and we've had enough.

45 minutes cook

Serves 4

Ori Goldberg
SHAKSHUKA BOWL 1.png

Ingredients

    Everything you need:
  • 4ciabatta rolls
  • 4eggs
  • 1large onion, sliced
  • 4red romano peppers, roasted and sliced
  • 5garlic cloves, minced
  • 2plum tomato cans
  • 1 thyme sprig
  • 1oregano sprig
  • 1 tbspsweet paprika
  • 1 tbspcumin
  • 1 tspturmeric
  • 1 tspchilli
  • feta cheese
  • handful ofparsley, finely chopped

A rich and spicy tomato sauce, full of charred peppers, and packed full of spices, slow cooked and spooned into a crunchy bread roll, and topped with a gorgeously runny egg and creamy feta!

Method

  • To start, place a wide saucepan on medium heat, and add a large glug of extra virgin olive oil. Add the sliced onion, salt and sweat down for 5-7 minutes. Once translucent, add in the minced garlic and the sliced pepper, and sweat off for another 5 minutes, until fragrant.
  • Once gorgeously soft and cooked off, add in the spices, and cook off again for a couple minutes. Add in the plum tomatoes, followed by the oregano and thyme, along with a good pinch of salt, and leave to simmer for 15-20 minutes, or until the tomatoes have broken down and the sauce is a deep red colour.
  • Chop the tops off of there ciabatta rolls, and carefully hollow out the middle, trying to leave the crust intact. Spoon in the shakshuka sauce, top with a cracked egg, and place in an oven at 200°c for 5 minutes, or until you reach your desired egg consistency (I like my yolks super runny!)
  • Remove from the oven, and quickly garnish with crumbled feta cheese, and chopped parsley, and then get stuck in!

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    Ori Goldberg

    Ori Goldberg

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    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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