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Shakshouka Toast Recipe

Shakshouka Toast Recipe
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★★★★★

5.3 from 26 reviews

Shakshouka Toast is a vibrant and flavorful dish featuring spiced tomato and pepper sauce topped with perfectly poached eggs, served over crispy toasted bread. This easy-to-make recipe brings the traditional North African and Middle Eastern shakshouka experience to your breakfast or brunch table, combining savory, tangy, and slightly spicy flavors with a satisfying crunch.

Ingredients

Scale

For the Toast

  • 2 slices of hearty bread (sourdough or whole wheat)
  • 1 tablespoon olive oil

For the Shakshouka Sauce

  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper to taste

For the Eggs and Garnish

  • 2 large eggs
  • Fresh parsley or cilantro, chopped (for garnish)
  • Feta cheese (optional, for garnish)

Instructions

  1. Toast the Bread: Toast the slices of bread to your desired level of crispness. Set aside to keep warm while you prepare the shakshouka sauce.
  2. Cook the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes until the vegetables soften and start to caramelize.
  3. Add Garlic and Spices: Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper if using. Cook for about 1 minute until the mixture is fragrant, taking care not to burn the garlic.
  4. Add Tomatoes and Simmer: Pour in the canned diced tomatoes with their juice. Season generously with salt and freshly ground black pepper. Let the sauce simmer gently for 8 to 10 minutes, stirring occasionally, until it thickens and the flavors meld together.
  5. Create Wells for Eggs: Using the back of a spoon, make two small indentations or wells in the thickened sauce, large enough to hold one egg each.
  6. Poach the Eggs: Crack one egg into each well. Cover the skillet with a lid and cook over medium-low heat for 5 to 7 minutes, or until the egg whites are set but the yolks remain soft and runny. Adjust the time if you prefer your eggs cooked differently.
  7. Assemble the Toast: Place the toasted bread slices on serving plates. Spoon the shakshouka sauce and egg portions over the bread carefully to keep the yolks intact.
  8. Garnish and Serve: Sprinkle freshly chopped parsley or cilantro over the top. Add crumbled feta cheese if desired for a tangy contrast. Serve immediately while warm for the best taste experience.

Notes

  • For a spicier version, increase the cayenne pepper or add a pinch of red chili flakes.
  • You can substitute the bell pepper with a mild chili or omit it for a simpler sauce.
  • If you prefer fully cooked yolks, increase the covered cooking time accordingly.
  • Serve alongside fresh salad or avocado slices for a more wholesome meal.
  • Leftover shakshouka sauce can be refrigerated for up to 3 days and reheated gently.

Nutrition

Keywords: shakshouka, shakshouka toast, poached eggs, Middle Eastern breakfast, tomato sauce eggs, spiced eggs, brunch recipe

Find it online: https://spiceupwithsophie.com/shakshouka-toast-recipe-2/