Shakshuka Breakfast Sandwich on Ciabatta

Name: Shakshuka Breakfast Sandwich on Ciabatta
Prep time: 20 min
Cook time: 34 min
Total time: 54 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 1 small (about 4 oz) (120 g) yellow onion, finely diced (about ¼-inch / 6 mm pieces); 1 large (about 6 oz) (180 g) red bell pepper, seeded and finely diced (about ¼-inch / 6 mm pieces); 3 cloves (12 g) garlic cloves, minced; 1 teaspoon (2 g) ground cumin; 2 teaspoons (5 g) sweet paprika; ¼ teaspoon (½ g) cayenne pepper (optional); 1 tablespoon (15 g) tomato paste; 14 oz can (400 g) canned crushed tomatoes, undrained; ½ teaspoon (3 g) kosher salt, plus a pinch for the yogurt, adjusting to taste (feta is salty); ¼ teaspoon (½ g) black pepper, freshly ground; 4 large (200 g) large eggs, cold or at room temperature, each cracked into a small cup; ½ cup (120 g) plain whole-milk Greek yogurt; 2 teaspoons (10 ml) fresh lemon juice; 4 rolls (about 3 oz each) (360 g) ciabatta rolls, split horizontally; 1 tablespoon (15 ml) extra-virgin olive oil, for brushing the cut sides of the rolls; 4 oz (115 g) feta cheese, crumbled into small pieces; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped

From the MyKitchenBank Kitchen

Cumin- and paprika-spiced tomato and pepper sauce, cooked down until jammy, holds soft-set eggs in a skillet. Scoop it onto toasted ciabatta with lemony yogurt, salty feta and parsley for a shakshuka you can hold in your hands.

Prep: 20 min
Cook: 34 min
Total: 54 min
Makes: 4 sandwiches

Jump to recipe ♡ Save

Ingredients

4 servings

For the shakshuka
2 tablespoons (30 ml) extra-virgin olive oil
1 small (about 4 oz) (120 g) yellow onion, finely diced (about ¼-inch / 6 mm pieces)
1 large (about 6 oz) (180 g) red bell pepper, seeded and finely diced (about ¼-inch / 6 mm pieces)
3 cloves (12 g) garlic cloves, minced
1 teaspoon (2 g) ground cumin
2 teaspoons (5 g) sweet paprika
¼ teaspoon (0.5 g) cayenne pepper (optional)
1 tablespoon (15 g) tomato paste
14 oz can (400 g) canned crushed tomatoes, undrained
½ teaspoon (3 g) kosher salt, plus a pinch for the yogurt, adjusting to taste (feta is salty)
¼ teaspoon (0.5 g) black pepper, freshly ground
4 large (200 g) large eggs, cold or at room temperature, each cracked into a small cup
For the lemony yogurt
½ cup (120 g) plain whole-milk Greek yogurt
2 teaspoons (10 ml) fresh lemon juice
For assembly
4 rolls (about 3 oz each) (360 g) ciabatta rolls, split horizontally
1 tablespoon (15 ml) extra-virgin olive oil, for brushing the cut sides of the rolls
4 oz (115 g) feta cheese, crumbled into small pieces
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped

Equipment (6)

12-inch (30 cm) deep skillet or sauté pan with a lid
Rimmed baking sheet
Wooden spoon
Wide spatula or large serving spoon
Small bowl
Chef's knife and cutting board

Steps

Before you start

Use a thick sauce: the tomato mixture must simmer until a spoon dragged through it leaves a clear trail, or the sandwich will turn soggy.
Have a lid that fits your skillet ready before you add the eggs.
Take the eggs out of the fridge when you start chopping so they go into the sauce closer to room temperature.
Ciabatta rolls about 4 inches (10 cm) wide work best. If you only have a loaf, cut it into 4 pieces and split each one.

1
Prep the vegetables
- Dice the onion and bell pepper into ¼-inch (6 mm) pieces and mince the garlic.
- Crumble the feta and chop the parsley, then set both aside.
- Small pieces matter here because they soften fully and make a sauce that stays put inside a sandwich.
+ Show details− Hide details
Ready when: Vegetables are in even, small pieces.
2
Soften onion and pepper
- Heat 2 tablespoons olive oil in a 12-inch (30 cm) skillet over medium heat until it shimmers.
- Add the onion, bell pepper and ½ teaspoon salt.
- Cook, stirring every minute or so, for 7 to 8 minutes.
+ Show details− Hide details
Ready when: Onion is translucent and the pepper pieces are soft and slightly collapsed, with a few golden edges.
Tip: If the vegetables begin to brown dark, lower the heat. Browning is fine, scorching is bitter.
3
Bloom the spices
- Stir in the garlic, cumin, paprika, cayenne (if using) and tomato paste.
- Cook, stirring constantly, for 1 to 2 minutes.
+ Show details− Hide details
Ready when: The mixture smells fragrant and toasty, and the tomato paste darkens to a brick red.
Tip: Don't walk away: ground spices and garlic can burn in seconds.
4
Simmer until jammy
- Pour in the crushed tomatoes and add the black pepper.
- Scrape up any browned bits from the bottom of the pan.
- Bring to a bubble, then reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, stirring occasionally.
- Taste and add salt if needed.
+ Show details− Hide details
Ready when: A spoon dragged across the bottom of the pan leaves a trail that stays open for a couple of seconds, and the sauce mounds on the spoon rather than running off.
Tip: A thin sauce will soak through the bread. If it still looks loose, simmer a few more minutes.
5
Mix the lemony yogurt
- In a small bowl, stir together the Greek yogurt, lemon juice and a pinch of salt.
- Set aside in the fridge until assembly.
+ Show details− Hide details
Ready when: Smooth and spreadable.
6
Toast the ciabattaOven 425°F / 220°C
- Heat the oven to 425°F (220°C).
- Arrange the split rolls cut side up on a rimmed baking sheet and brush the cut sides with 1 tablespoon olive oil.
- Bake for 4 to 5 minutes.
+ Show details− Hide details
Ready when: Cut surfaces are golden and crisp to the touch, with the crumb still soft underneath.
Tip: Start the oven while the sauce simmers, and put the rolls in just before you add the eggs.
7
Cook the eggs in the sauce
- Return the skillet to medium-low heat.
- With the back of a spoon, make 4 evenly spaced wells in the sauce.
- Slide one cracked egg into each well.
- Season each egg with a tiny pinch of salt, cover the skillet, and cook for 6 to 7 minutes without lifting the lid for the first 5.
+ Show details− Hide details
Ready when: The whites are completely opaque and set, while the yolks are glossy and still wobble slightly when the pan is nudged. For fully firm yolks, cook 2 minutes longer.
Tip: Crack each egg into a small cup first so you can slide it into the well without breaking the yolk.
8
Assemble the sandwiches
- Spread the bottom half of each toasted roll with about 2 tablespoons of lemony yogurt.
- Use a wide spatula to lift one egg with a generous scoop of surrounding sauce onto each bottom half.
- Top with the crumbled feta and parsley, then set the roll tops in place and press down gently.
- Serve right away with napkins.
+ Show details− Hide details
Ready when: Each sandwich holds its egg and sauce neatly inside the roll.
Tip: Let any extra sauce in the pan drain off the spatula before lifting so the bottom roll stays crisp. Spoon the extra sauce on the side for dipping.

Good to know

Tips

Reduce the sauce well. Thick, jammy sauce is the difference between a sandwich and a puddle.
Oil-brushed, oven-toasted bread creates a barrier that keeps the roll crisp under the egg and sauce.
Cover the pan tightly when cooking the eggs. Steam sets the tops of the whites so you don't need to flip anything.
For a heartier sandwich, add a handful of baby spinach to the sauce during the last 2 minutes of simmering.

Make ahead

"Make the sauce (through the simmering step) up to 3 days ahead and refrigerate in an airtight container. Reheat it in the skillet over medium-low heat until bubbling, then cook the eggs in it fresh. The yogurt can be mixed up to 2 days ahead and kept chilled."

Storage & reheating

Best eaten immediately. Store leftover sauce separately in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months (thaw overnight in the fridge). Reheat the sauce gently in a skillet until steaming, and re-toast the ciabatta in a 350°F (175°C) oven for 3 to 4 minutes. Assembled sandwiches do not store well because the bread softens. Leftover cooked eggs keep up to 2 days in the fridge, reheated gently until warmed through.

Substitutions

ciabatta rolls → Sourdough slices, baguette pieces or thick pita. Toast until crisp so the bread can support the sauce.
feta cheese → Goat cheese or ricotta salata. Goat cheese is creamier and milder. Use the same weight and season with a little extra salt.
canned crushed tomatoes → 1 lb (450 g) ripe fresh tomatoes, grated or finely chopped. Simmer 5 to 8 minutes longer to cook off the extra water.
plain whole-milk Greek yogurt → Hummus or harissa mayonnaise. Use the same amount. Skip the lemon juice if using hummus.