Shakshuka buns with tomato and egg

Must Try

Shakshuka: Will We Ever Get Enough? We suspect not, because this delicious tomato and egg dish is so comforting that you can eat it all day long. To add an extra dose of comfort, we baked the shakshuka in this recipe on homemade bread dough. Shakshuka buns so, it’s something different!


For 3 shakshuka buns

For the sauce

  • 1 tablespoon olive oil
  • 60 grams finely chopped white onion
  • 2 cloves garlic, crushed
  • Pinch of sea salt
  • Big pinch of red pepper
  • ½ teaspoon cumin
  • ½ teaspoon za’atar
  • 410 grams canned diced tomatoes
  • 2 tablespoons fresh coriander

For the dough

  • 140 grams of flour
  • 1 teaspoon sea salt
  • ½ teaspoon instant yeast
  • 120 ml lukewarm water


  • 3 tablespoons olive oil
  • 3 teaspoons sesame seeds, plus a little extra
  • 3 eggs

The dough for these buns is made according to the ‘no kneading’ principle. You don’t have to get your hands (almost) dirty when kneading it, but it is necessary that you let it rise for at least two hours.

The day before is of course also possible! In that case, you can replace the lukewarm water with cold water.

Shakshuka buns
This is how you make the shakshuka buns

Start with the sauce. Heat a tablespoon of olive oil over medium heat. Saute the onion for 2 to 4 minutes.

Lower the heat and add the garlic and salt. Stir well and add the red pepper, cumin and za’atar and let it simmer for 10 minutes on a low heat.

Add the diced tomatoes and turn the heat back to medium. Cook for another 5 minutes, stirring frequently until the mixture is thick (but still juicy). Turn off the heat and add the coriander. Set aside.

For the dough, place the flour, salt and yeast in a bowl. Stir together with a whisk. Carefully add the water with a rubber pan scraper. Keep stirring until the dough becomes a sticky ball. Cover the bowl with plastic wrap and let rise for 2 hours, until it has doubled in size.

Line two baking trays with baking paper. Drizzle three dashes of olive oil on the baking paper as if they were three points of a triangle. Sprinkle half a teaspoon of the sesame seeds over each mound of olive oil. Spread the olive oil with the sesame seeds into circles with the back of a tablespoon.

Use 2 spoons to remove the dough ball from the bowl and place on a floured counter. Cut the dough into three equal pieces and roll each in the flour into a smooth ball.

Place each dough piece on a pile of the olive oil with the sesame seeds and roll it out so that it absorbs all the oil. Let it rest for 20 minutes.

Preheat the oven to 180 degrees.

Grease your hands a little with olive oil. Stretch the dough until it is the size of CDs and the dough has no more resistance. Let the dough rest for 5 minutes and stretch the dough further into circles of 16 cm.

Divide the tomato sauce in the center of the pastry dough and spread it almost to the edge with the back of a ladle. Leave about 2 cm at the edge. Use the spoon to create a ‘crater’ in the center of each circle (this is where the egg will go later). Brush the outsides of the dough with some water and some extra sesame seeds.

Bake these buns in the oven for 15 minutes.

Remove the buns from the oven and use a ladle to make the dimples in the center deeper. Beat an egg over the center of a bun.

Tip : you can also beat your egg over a small cup and let the egg slide from the cup into the well.

Carefully place the baking sheet in the oven and bake for a further 10 minutes, or until the egg whites are nicely cooked. Serve hot.

Shakshuka buns

Source: Culy by
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