Shakshuka Biscuit
The story
Some mornings call for cereal. This one calls for a spiced-tomato sunrise. The Shakshuka Biscuit takes everything you love about the North African-Mediterranean skillet classic and gives it a golden, flaky landing pad worthy of the name. Simmered spiced tomato, a jammy poached egg, salty feta, and a shower of fresh herbs, all stacked on a District Biscuit with edges crisp enough to hold the whole beautiful mess together.
Here is the thing about shakshuka: it is gloriously saucy. Try to serve it on toast and you have got a soggy raft in about ninety seconds. A supermarket muffin? Same sad story. The District Biscuit is built different. Those laminated, flaky layers and crackly crisp edges soak up just enough of that spiced tomato to taste incredible, while the structure holds firm underneath. It is a canvas, not a sponge.
Breakfast, brunch, or a shamelessly good breakfast-for-dinner, this build is your culinary canvas at its most confident. Spoon, stack, crown with an egg, and let that yolk do what yolks were born to do.
Why you'll love it
- Restaurant-worthy brunch, ready in about 25 minutes with pantry staples.
- The District Biscuit stays crisp and structured where bread and muffins turn to mush.
- Big, bold Mediterranean flavor: smoky spiced tomato, creamy feta, herby brightness.
- Naturally vegetarian and endlessly customizable to your heat and spice tolerance.
- That runny yolk moment is pure, photogenic brunch theater.
Ingredients
- 4 District Biscuits, warmed and split
- 4 large eggs, for poaching
- 1 (28 oz) can crushed or diced tomatoes
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tsp smoked paprika, plus 1 tsp ground cumin and a pinch of chili flakes
- 4 oz feta cheese, crumbled
- 1/2 cup fresh herbs (parsley and cilantro), chopped
- 2 tbsp olive oil, plus salt and pepper to taste
How to build it
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1Warm the District Biscuits in a 300F oven for 5 minutes, then split them and set aside so they are ready to catch the sauce.
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2Heat olive oil in a skillet over medium heat and cook the onion and bell pepper until softened, about 5 minutes.
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3Stir in the garlic, smoked paprika, cumin, and chili flakes and cook for 1 minute until fragrant.
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4Pour in the tomatoes, season with salt and pepper, and simmer for 8 to 10 minutes until thick and jammy.
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5Meanwhile, poach the eggs in a separate pot of barely simmering water for about 3 minutes for runny yolks, then lift out with a slotted spoon.
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6Spoon the spiced tomato generously over the bottom biscuit halves and crumble feta on top while it is hot.
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7Crown each with a poached egg, shower with fresh herbs, and lean the biscuit top alongside. Serve immediately while the edges are still crisp.
Pro tips & swaps
- Prefer eggs cooked right in the sauce? Make wells in the simmering tomato, crack the eggs in, cover, and cook 5 to 7 minutes, then spoon the whole thing onto the biscuit.
- Make the spiced tomato base up to 3 days ahead and refrigerate; reheat while you toast the biscuits and poach fresh eggs.
- Add a swirl of harissa or a spoonful of labneh for extra Mediterranean depth and tang.
- For clean poached eggs, add a splash of vinegar to the water and give it a gentle swirl before the egg goes in.
- Swap feta for a dollop of goat cheese or, for a vegan build, creamy hummus and a plant-based egg.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
What is a Shakshuka Biscuit?
It is a District Biscuit build that layers spiced simmered tomato, a poached egg, crumbled feta, and fresh herbs on a golden, flaky biscuit. Think of the Mediterranean and North African classic shakshuka, reimagined as a handheld-ish brunch stack. The crisp biscuit base is what keeps this saucy build from turning soggy.
Can I make the Shakshuka Biscuit ahead of time?
You can make the spiced tomato base up to three days in advance and store it in the fridge. When you are ready to eat, reheat the sauce, warm and split fresh District Biscuits, and poach the eggs to order. Assembling just before serving keeps the biscuit edges crisp and the yolks runny.
What is the best biscuit to use for shakshuka?
You want a sturdy, laminated biscuit with crisp edges and flaky layers, which is exactly what a District Biscuit delivers. Regular bread or a soft muffin collapses under all that spiced tomato within minutes. The District Biscuit soaks up just enough sauce for flavor while holding its structure.
Is the Shakshuka Biscuit vegetarian?
Yes, this build is naturally vegetarian as written, with the protein coming from the poached egg and feta. To make it vegan, swap the feta for hummus or a plant-based cheese and use a plant-based egg alternative. The spiced tomato base is already plant-forward and packed with flavor.
Can I make a gluten-free Shakshuka Biscuit?
The spiced tomato, egg, feta, and herb toppings are all naturally gluten-free, so the biscuit is the only variable. Ask the District Biscuit cafe about gluten-free options, or use your favorite gluten-free biscuit at home. Everything else in the build stays exactly the same.
How do I poach the eggs so they come out perfectly?
Bring water to a bare simmer, add a splash of vinegar, and swirl it into a gentle whirlpool before sliding in the egg. Cook for about three minutes for a runny yolk, then lift out with a slotted spoon. If poaching feels fussy, crack the eggs directly into the simmering tomato sauce and cover until set.
What should I serve or drink with a Shakshuka Biscuit?
It pairs beautifully with a simple arugula salad, olives, or extra warm District Biscuits for mopping up sauce. For drinks, try a mimosa, a spicy bloody mary, or strong mint tea to lean into the Mediterranean vibe. A cold brew or espresso works just as well for a weekday brunch.
How many calories are in a Shakshuka Biscuit?
A single Shakshuka Biscuit lands in the ballpark of 350 to 450 calories, depending on your biscuit size and how much feta and oil you use. It is a satisfying, protein-forward brunch thanks to the egg and cheese. You can lighten it by going easy on the feta and oil, or make it heartier with a second biscuit.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are laminated for distinct flaky layers and baked to crisp, crackly edges, so they hold up to saucy, loaded builds like this one. That structure is the whole point of our Your Culinary Canvas approach: a base sturdy enough to build on but tender enough to melt in your mouth. It is why the Shakshuka Biscuit stays crisp instead of soggy.
