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This Mediterranean-inspired fusion combines the best of both worlds: a chewy homemade focaccia base topped with rich tomato matbucha sauce and perfectly baked eggs. The result is a stunning, flavorful dish that works equally well for breakfast, brunch, or dinner.
I first made this recipe when hosting a Mediterranean-themed dinner party, and it has since become my go-to impressive dish when I want to wow guests without spending all day in the kitchen. The combination of textures and flavors never fails to elicit compliments.
Ingredients
- Room temperature water: Gives the dough perfect consistency and helps activate the yeast properly
- Active dry yeast: Creates that airy texture we love in focaccia
- All-purpose flour: Works perfectly here, no need for specialty flours
- Sugar: Feeds the yeast and helps with browning
- Kosher salt: Enhances all the flavors in the dough
- Fresh tomatoes on the vine: Offer the best flavor, but canned whole peeled tomatoes work wonderfully too
- Olive oil: Use a good quality one as it adds significant flavor
- Garlic cloves: Thinly sliced to infuse the sauce without overpowering it
- Jalapeno peppers: Adjust according to your heat preference
- Kosher salt: Balances the acidity of the tomatoes
- Sugar: Balances the acidity of the tomatoes
- Black sesame or nigella seeds: Add a nutty flavor and striking visual contrast
- Large eggs: Look for ones with vibrant orange yolks for the best presentation
- Sea salt flakes: Give a pleasant crunch and burst of flavor
- Fresh parsley: Brightens the entire dish with color and fresh flavor
Step-by-Step Instructions
- Make the focaccia dough:
- Combine dry ingredients by whisking yeast, flour, sugar, and salt in a large bowl. Use your hands to incorporate all ingredients until no dry flour remains and the dough feels sticky but cohesive. Let this mixture rest, covered with plastic wrap, for 30 minutes to begin fermentation.
- Perform first fold:
- Coat your hands with olive oil to prevent sticking. Stretch and fold each quarter of the dough toward the center, working your way around the bowl. This builds structure without kneading. Flip the dough using a bench scraper, rest for 20 minutes covered to allow gluten development.
- Complete second fold:
- Repeat the folding process exactly as before. This reinforces the gluten structure and creates those beautiful air pockets focaccia is known for. The dough will already feel more elastic and developed at this stage.
- Prepare the matbucha sauce:
- Gently sauté garlic and jalapenos in olive oil until the garlic turns golden, about 5 to 7 minutes. This aromatic base infuses the oil with flavor. Hand crush tomatoes directly into the pan; this gives the sauce a rustic texture. Season with salt and sugar, then cook slow and low for 90 minutes, stirring occasionally, until it reaches a thick, jammy consistency.
- Shape the focaccia:
- Heavily flour your work surface and stretch dough into a rectangle. Divide into six equal pieces and shape each into a circle by folding corners inward. Place on a floured tray, covered with a kitchen towel to rise for 30 minutes in a warm spot.
- Form the shakshuka bases:
- Working with two dough pieces at a time, press fingertips into the center to create a bowl shape, leaving a thicker border around the edges. This wall will contain the sauce and egg. Apply olive oil to your fingers to prevent sticking and repeat the pressing process to ensure the center is thin.
- Add toppings:
- Spread matbucha sauce in the center of each base. Sprinkle sesame or nigella seeds around the edges for flavor and visual appeal. Create a small well in the sauce and carefully crack an egg into it, keeping the yolk intact. Sprinkle with salt to enhance flavors.
- Bake to perfection:
- Slide the topped focaccia onto a preheated pizza stone or steel in a 500°F oven. Bake for 9 to 10 minutes until the edges are golden brown and the egg is set but the yolk remains slightly runny. The high heat creates that perfect crisp exterior while maintaining a chewy interior.
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The matbucha sauce is truly the heart of this recipe. My grandmother taught me to cook it low and slow allowing the natural sugars in the tomatoes to caramelize and intensify. I remember watching her stir the pot for hours on summer days, the kitchen filled with the most incredible aroma. That patience translates into a depth of flavor you simply cannot rush.
Storage and Make-Ahead Tips
The focaccia dough can be refrigerated after the second fold for up to 24 hours. This cold fermentation actually improves flavor and texture. Simply bring to room temperature for 30 minutes before shaping.
Customization Options
Vegetable variations offer endless possibilities. Try adding roasted red peppers, olives, or caramelized onions to the matbucha for different flavor profiles.
Pro Tips
Let the matbucha sauce reduce properly; this concentrates the flavors and prevents a soggy base. Patience here makes all the difference in the final dish.
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This dish brings together comforting warmth and a stunning centerpiece for any table—it’s bound to be a star at your meal!
Frequently Asked Questions
- → Can I make the focaccia dough ahead of time?
Yes, you can prepare the focaccia dough up to 24 hours in advance and store it in the refrigerator. The slow fermentation will actually enhance the flavor. Just bring it to room temperature for about 30 minutes before shaping.
- → What's the difference between matbucha and regular tomato sauce?
Matbucha is a North African tomato sauce that's cooked down much longer until it reaches a thick, jam-like consistency. It's typically spicier than regular tomato sauce with prominent garlic flavors and a deeper, more concentrated taste.
- → Can I substitute the jalapeños with other peppers?
Absolutely! You can adjust the heat level by using milder peppers like bell peppers for less spice, or hotter varieties like serranos or Thai chilies if you prefer more heat. Just adjust the quantity accordingly.
- → What can I serve with Shakshouka Focaccia?
This dish is quite substantial on its own, but pairs well with a simple green salad, roasted vegetables, or a Mediterranean mezze platter with hummus, olives, and feta cheese for a complete meal.
- → How do I know when the eggs are perfectly cooked?
For the ideal texture, look for egg whites that are completely set (opaque white) and yolks that are still slightly runny in the center. This typically takes 9-10 minutes at 500°F, but keep an eye on them as oven temperatures can vary.
- → Can I make a vegetarian or vegan version?
The dish is already vegetarian. For a vegan version, you can omit the eggs entirely and just enjoy the flavorful matbucha-filled focaccia, or substitute with plant-based egg alternatives that can be baked.