Sourdough Discard Shakshuka Flatbread

Name: Sourdough Discard Shakshuka Flatbread
Prep time: 25 min
Cook time: 27 min
Total time: 52 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 cup (240 g) sourdough discard (100% hydration), stirred well, cold or room temperature; 1¼ cups (150 g) all-purpose flour, plus more for dusting; 1 tsp (4 g) baking powder; ½ tsp (3 g) fine sea salt; 2 tbsp (30 ml) extra-virgin olive oil; 2 tbsp (30 ml) water, lukewarm; 1 tbsp (15 ml) extra-virgin olive oil; ½ medium (80 g) yellow onion, finely diced (¼-inch / 6 mm pieces); 2 cloves (6 g) garlic, minced; 1½ tbsp (25 g) harissa paste; 1 tsp (2 g) ground cumin; 1 tsp (2½ g) smoked paprika; 14 oz can (400 g) crushed tomatoes, one can, with juices; ½ tsp (2 g) granulated sugar (optional); ½ tsp (3 g) fine sea salt, plus more to taste; 4 large (200 g) large eggs, each cracked into its own small bowl; 3 oz (85 g) feta cheese, crumbled into large pieces (about ¾ cup); 1 tbsp (15 ml) extra-virgin olive oil, for brushing and drizzling; ¼ cup (10 g) fresh cilantro or flat-leaf parsley, roughly chopped; freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

A crisp-edged, tender sourdough discard flatbread topped with a thick, smoky harissa-tomato sauce, baked eggs with jammy yolks, salty feta and fresh cilantro. All the flavor of shakshuka, no skillet and no yeast.

Prep: 25 min
Cook: 27 min
Wait: 30 min
Total: 1 hr 22 min
Makes: 2 flatbreads (about 11×8 inches / 28×20 cm each), serves 4

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Ingredients

4 servings

For the flatbread dough
1 cup (240 g) sourdough discard (100% hydration), stirred well, cold or room temperature
1¼ cups (150 g) all-purpose flour, plus more for dusting
1 tsp (4 g) baking powder
½ tsp (3 g) fine sea salt
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) water, lukewarm
For the harissa-tomato sauce
1 tbsp (15 ml) extra-virgin olive oil
½ medium (80 g) yellow onion, finely diced (¼-inch / 6 mm pieces)
2 cloves (6 g) garlic, minced
1½ tbsp (25 g) harissa paste
1 tsp (2 g) ground cumin
1 tsp (2.5 g) smoked paprika
14 oz can (400 g) crushed tomatoes, one can, with juices
½ tsp (2 g) granulated sugar (optional)
½ tsp (3 g) fine sea salt, plus more to taste
For topping
4 large (200 g) large eggs, each cracked into its own small bowl
3 oz (85 g) feta cheese, crumbled into large pieces (about ¾ cup)
1 tbsp (15 ml) extra-virgin olive oil, for brushing and drizzling
¼ cup (10 g) fresh cilantro or flat-leaf parsley, roughly chopped
freshly ground black pepper, to taste

Equipment (8)

2 rimmed baking sheets, about 13×18 inches (33×46 cm)
Parchment paper
Large skillet or 3-quart (3 L) saucepan
Medium mixing bowl
Rolling pin
4 small bowls or ramekins for eggs
Bench scraper or sharp knife
Instant-read thermometer

Steps

Before you start

Use unfed sourdough discard that is at room temperature or cold from the fridge; either works, but stir it well first.
Plan on about 80 minutes total: the dough rests 30 minutes while you make the sauce.
Harissa brands vary a lot in heat. Start with the amount listed, taste the sauce, and add more only if you want it hotter.
Position two oven racks in the upper and lower thirds of the oven. Do not preheat until the dough has rested for about 15 minutes.
Crack each egg into a small bowl or ramekin before you start topping, so a bad yolk or shell piece never lands on the flatbread.

1
Mix the dough
- In a medium bowl, whisk the flour, baking powder and 1/2 tsp dough salt together.
- Add the sourdough discard, 2 tbsp (30 ml) olive oil and 2 tbsp (30 ml) lukewarm water.
- Stir with a spatula until no dry flour remains and a shaggy, sticky dough forms.
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Ready when: No dry flour remains and the dough is shaggy and tacky.
Tip: Don't add extra flour yet. The dough firms up as it rests.
2
Knead and rest
- Turn the dough onto a lightly floured surface and knead gently for 1 minute, until smooth and only slightly tacky.
- Divide into 2 equal pieces (about 210 g each), shape into rounds, and cover with the upturned bowl or a damp towel.
- Rest for 30 minutes so the gluten relaxes and the dough rolls out easily.
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Ready when: Dough is smooth, soft and no longer springs back when poked.
Tip: Make the sauce during this rest to save time.
3
Start the sauce base
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add the diced onion and 1/4 tsp of the sauce salt and cook, stirring often, for 5 minutes until soft and translucent but not browned.
- Add the garlic, harissa, cumin and smoked paprika and stir for 1 minute until very fragrant.
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Ready when: Onion is soft and translucent, and the spices smell toasty and deep red.
Tip: If the spices begin to stick or scorch, lower the heat and add a splash of water.
4
Simmer until thick
- Pour in the crushed tomatoes, add the remaining sauce salt and the sugar if using.
- Bring to a bubble, then reduce the heat and simmer, stirring occasionally, for 10 minutes.
- Taste and adjust the salt.
- Remove from the heat.
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Ready when: Sauce is thick enough that a spoon dragged across the pan leaves a trail that holds for 2 seconds (about 1¼ cups / 300 g).
Tip: A watery sauce makes a soggy flatbread and lets the eggs slide around, so keep simmering if it still looks loose.
5
Preheat the ovenOven 475°F / 245°C
- About 10 minutes before the dough finishes resting, place the oven racks in the upper and lower thirds and preheat to 475°F (245°C).
- Line two rimmed baking sheets with parchment paper.
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Ready when: Oven thermometer or display reads 475°F (245°C).
6
Roll out the dough
- On a lightly floured surface, roll each dough piece into an oval about 11×8 inches (28×20 cm) and 1/8 inch (3 mm) thick.
- Transfer each onto a parchment-lined sheet.
- Brush each with about 1/2 tbsp olive oil and prick all over, except the border, with a fork.
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Ready when: Dough is evenly thin, with no tears or thick spots.
Tip: If the dough shrinks back, cover it and rest 5 minutes, then roll again.
7
Par-bake the crustsOven 475°F / 245°C
- Bake the flatbreads for 5 minutes, one sheet on each rack, until puffed in spots and set on top but still pale.
- Remove from the oven.
- Leave the oven on.
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Ready when: Surface is dry and set, with a few light golden freckles; bottom is not yet browned.
Tip: Press down any large bubbles with a spatula so the toppings stay level.
8
Add sauce and eggs
- Spread about 1/2 cup (125 g) sauce over each flatbread, leaving a 1-inch (2.5 cm) border.
- With the back of a spoon, make 2 shallow wells in the sauce on each flatbread.
- Gently slide an egg into each well.
- Season the eggs with pepper.
- Save the remaining sauce for serving.
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Ready when: Each egg sits in its own well with the sauce forming a low wall around it.
Tip: Work quickly but gently. If an egg white spreads, nudge it back with a spoon.
9
Bake until eggs setOven 475°F / 245°C
- Return the sheets to the oven, swapping rack positions.
- Bake for 8 to 10 minutes.
- Scatter the feta around the eggs for the final 2 minutes.
- Whites should be fully opaque and set, with yolks still glossy and jammy.
- The crust edge should be deep golden.
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Ready when: Egg whites are opaque with no clear jiggle, yolks are glossy and slightly wobbly, and the crust is golden brown.
Tip: Ovens differ, so check at 8 minutes. For firm yolks, bake 2 minutes more. Eggs reach a food-safe 160°F (71°C) when fully set.
10
Finish and serve
- Let the flatbreads rest on the sheets for 2 minutes.
- Drizzle with the remaining olive oil, scatter with cilantro, and add more pepper.
- Cut each flatbread into 4 to 6 pieces with a sharp knife or pizza cutter and serve hot with the extra sauce for dipping.
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Ready when: Crust is crisp when lifted and the yolks are still soft.
Tip: Serve right away, since the crust softens as it sits under the eggs.

Good to know

Tips

Make the sauce thick. A spoon dragged through it should leave a clear trail; this keeps the crust crisp and the eggs in place.
Par-baking the crust is the secret to a crisp base that doesn't turn gummy under the sauce.
Keep the sauce 1 inch (2.5 cm) away from the edge so the rim puffs and browns into a crunchy crust.
Fresh, active-smelling discard gives a tangier flavor; discard that is more than a week old can taste sharp, so stir in the optional pinch of sugar to balance it.

Make ahead

"Make the sauce up to 4 days ahead and refrigerate it. The dough can be mixed, shaped into 2 rounds and refrigerated, covered, up to 24 hours; let it sit at room temperature for 30 minutes before rolling. Par-baked crusts can be cooled and kept covered at room temperature for up to 4 hours before topping and finishing."

Storage & reheating

"Best eaten immediately. Refrigerate leftovers in an airtight container up to 2 days; the crust will soften. Reheat on a baking sheet at 375°F (190°C) for 8 to 10 minutes until hot (the yolks will cook through). Leftover sauce keeps in the fridge up to 5 days or freezes up to 3 months. Baked, topped flatbreads don't freeze well, but par-baked crusts can be frozen up to 1 month and topped straight from frozen."

Substitutions

harissa paste → 1 tbsp tomato paste plus 1/2 tsp cayenne or red pepper flakes. Gives similar color and heat but less depth; add an extra pinch of cumin.
feta cheese → Crumbled goat cheese or ricotta salata. Goat cheese is creamier and melts a bit; ricotta salata stays firm and salty.
crushed tomatoes → Canned diced tomatoes, drained and lightly mashed. Drain well and simmer a few extra minutes for a thick sauce.
all-purpose flour → Half whole wheat flour (75 g) and half all-purpose flour (75 g). Adds nuttiness; add 1 extra tablespoon (15 ml) of water if the dough feels stiff.