Description

Shakshouka Toast is a vibrant and hearty dish featuring poached eggs in a spiced tomato and bell pepper sauce served over toasted sourdough or whole wheat bread. This easy one-pan meal combines smoky spices, fresh vegetables, and creamy eggs for a satisfying breakfast or light dinner.

Ingredients

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For the Toast

2 slices of hearty bread (sourdough or whole wheat)

For the Shakshouka Sauce

1 tablespoon olive oil
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)

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Instructions

Toast the Bread: Toast the slices of bread to your desired level of crispness using a toaster or pan. Set aside while preparing the shakshouka sauce.
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 they soften and become fragrant.
Add Garlic and Spices: Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper if using. Cook for an additional minute to release the spices’ aromas.
Add Tomatoes and Simmer: Pour in the diced tomatoes with their juice. Season with salt and pepper to taste. Let the sauce simmer gently for 8 to 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Create Wells and Poach the Eggs: Use the back of a spoon to make two small wells in the sauce. Crack an egg into each well. Cover the skillet and cook for 5 to 7 minutes until the egg whites are set and yolks remain runny, adjusting the time to your preferred doneness.
Assemble the Toast: Place the toasted bread slices on plates. Spoon the shakshouka sauce with the poached eggs over the toast, ensuring some sauce covers each slice.
Garnish and Serve: Sprinkle chopped fresh parsley or cilantro over the top and add crumbled feta cheese if desired. Serve immediately while warm to enjoy the full flavors and textures.

Notes

You can adjust the cayenne pepper to control the heat level according to your taste.
Feta cheese is optional but adds a nice salty contrast to the dish.
For fully set yolks, cook the eggs longer while covered.
This recipe works well with sourdough or whole wheat bread for sturdy toast that holds the sauce.
Leftovers can be refrigerated and gently reheated on the stovetop.