Shakshuka inspired dish with stale sourdough bread

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Shakshuka inspired dish with sourdough bread.

Super easy way to use up some leftover sourdough bread

Very often we have some stale bread laying around in the bread box. 

I always try to find ways to use it up and recently I came up with this dish.

It is not a perfect meal for our children though as they are not big on vegetables as well as eggs ( especially our son) so I prepared it for our lunch.

We both work from home so almost every day we have lunch together and I prepare something that the kids wouldn't eat but we love.

This recipe is very easy to make and is perfect to use up whatever you might have in the fridge.

We had some roasted vegetables left from our dinner the previous day and some pizza sauce that we made with our pizza class.

So I fried some shallots in shallow pan, once they were translucent, I added the basic pasta sauce ( just the best quality chopped tomatoes and olive oil cooked till the water is almost evaporated). 

Once everything is super hot, I added the roasted vegetables - Usually 

I chop them into chunks, add a good amount of olive oil, salt, chili flakes, balsamic vinegar and roast them at 200 degrees for about 30 minutes.

In this case I roasted some  mixed peppers, courgettes and aubergines. 

So I stir everything well.( you could add some parsley at that stage so it will flavour the sauce)

Once everything was well incorporated, I cracked some eggs, sliced some bread and cut into strips, arranged it between the eggs, sprinkled some feta and... Voila.

I Left it on the hob on medium heat for about 3-4 minutes so the egg at the bottom is cooked and put the pan under the grill so it firms up. 

I added some fresh parsley and served it with a smile.

It was so quick to make, the bread soaked up some of the tomato juice and was lovely and toasted on the top.




Shakshuka inspired dish with sourdough bread.

Shakshuka with stale bread

Perfect way to use up these leftover slices of bread
Prep Time 15 minutes
Cook Time 30 minutes


  • 2 Mixed peppers
  • 2 Courgettes
  • 1 Aubergine
  • 4 Eggs
  • 300 gr Tomato pasta sause - reduced good quality chopped tomatoes with olive oil and salt
  • 3 tbsp Olive oil
  • 1 tbsp Balsamic vinegar
  • 1 tsp Salt
  • 1 tsp Dry chilli flakes
  • 3 slices Sourdough stale bread
  • 1 Shallot
  • 1 Clove of garlic


  • For the Roasted Vegitables:
    Chop the courgettes, aubergine and pepers into big chunks, mix well with the vinegarette and sprinkle with the chilli flakes.
    Roast at 210 Degrees but make sure you stir a few times so they turn brown from all sides and don't become mushy.
    In a shallow pan, gently fry the finelly chopped challots in some olive oil, add the tomato pasata and cook till all the water has evaporated.
    Add freshly crushed galic ( optional).
    Season to taste.
    Stir in the roasted vigetables.
    Crack the eggs on top, add the slices of bread cut into strips, sprinkle some feta if you fancy and Voila.
    Bake under the grill till the egg sets and the bread turnes lovely and golden.
    Freshly chopped parsley goes well.

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