Shakshuka in a Sourdough Bread Bowl
4
45 minutes
This playful take on classic shakshuka features eggs cooked in a rich Saturday Sauce, all served in a warm, crispy sourdough bread bowl. The crunchy exterior and saucy interior create a delightful texture, making it a fun and delicious dish for any occasion.
Ingredients
1 sourdough miche
16 oz. Saturday Sauce
2–4 eggs
Directions
Preheat the oven to 400°F.
Cut the top off your miche and scoop out the inside, removing the bread to create a hollow space for the sauce and eggs.
Pour the entire jar of Saturday Sauce into the hollowed-out bread, then carefully crack in your desired number of eggs.
Bake in the oven for approximately 45 minutes to 1 hour, or until cooked to your liking. (Note: baking will harden the yolks if you want fully cooked whites.)
Remove from the oven, top with chopped parsley, cilantro, and crumbled feta, and enjoy!