Rich, cosy and made for sharing, these Olive Bread Shakshuka Dippers are perfect for brunch, lunch or a relaxed weekend breakfast. The warm tomato and pepper sauce pairs beautifully with runny eggs, fresh herbs and toasted Dillon Organic Gluten-Free Olive bread for dipping.
Ingredients
- 2–4 slices Dillon Organic Gluten-Free Olive bread
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 red pepper, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chilli flakes, or to taste
- 1 tin chopped tomatoes
- 1 tsp tomato purée
- 2-4 eggs
- Pinch of sea salt
- Black pepper, to taste
- Small handful fresh parsley or coriander, chopped
Optional: crumbled feta, yoghurt, chilli oil or extra herbs to serve
Method
Heat the olive oil in a medium frying pan over a medium heat.
Add the chopped onion and red pepper, then cook for 5 to 6 minutes until softened. You want them to become sweet and glossy, rather than browned too quickly.
Add the garlic, smoked paprika, cumin and chilli flakes.
Stir everything together and cook for another minute, until the spices smell warm and fragrant. This helps build the base flavour of the shakshuka.
Stir in the chopped tomatoes and tomato purée.
Season with sea salt and black pepper, then let the sauce simmer for 8 to 10 minutes, stirring occasionally, until it thickens slightly and becomes rich and glossy.
Make small wells in the sauce, then crack the eggs into them.
Cover the pan with a lid and cook for 5 to 7 minutes, or until the whites are set and the yolks are still soft. Cook for a little longer if you prefer firmer yolks.
While the eggs are cooking, toast the Dillon Organic Gluten-Free Olive bread.
Toast until crisp around the edges, then slice into strips or chunky triangles so they’re easy to dip into the warm tomato sauce.
Finish the shakshuka with fresh herbs and any extra toppings.
Scatter over fresh parsley or coriander, add black pepper and finish with any extras you like, such as crumbled feta, yoghurt or chilli oil.
Serve the pan in the middle of the table with the toasted olive bread dippers on the side. Dip, scoop and share while everything is warm.
Tip
For extra flavour, rub the toasted olive bread with a cut garlic clove before serving. You can also brush the bread with a little olive oil before toasting for crispier dippers.
FAQs
Can I make this ahead of time?
You can make the tomato and pepper sauce ahead of time, then reheat it and cook the eggs fresh when you’re ready to serve. Toast the olive bread just before eating so it stays crisp.
Can I make this without eggs?
Yes. You can serve the shakshuka-style sauce with dairy-free yoghurt, crumbled feta-style cheese or roasted chickpeas instead of eggs.
What bread works best for dipping?
Dillon Organic Gluten-Free Olive bread works perfectly because it has a savoury flavour that pairs well with the tomato, pepper and spice. Toast it until crisp so it holds up when dipped.
Is this suitable for a gluten-free diet?
Yes, as long as all ingredients used are certified gluten-free. Dillon Organic Gluten-Free Olive bread is gluten-free, but always check spices, toppings and any extras.
Recipe summary
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Prep time: 5 minutes
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Cook time: 20 minutes
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Total time: 25 minutes
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Servings: 2
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Diet: Gluten-free
Ready to try?
