Shakshouka Toast
This quick and flavorful shakshouka toast features poached eggs in a spiced tomato, bell pepper, and onion sauce, served over crispy sourdough toast.
Ingredients
Main Ingredients
- 2 slices sourdough or whole grain bread, sturdy type Sturdy bread is essential to hold the sauce.
- 2 large eggs, fresh for best poach Fresh eggs hold their shape better.
- 1 medium red bell pepper, chopped Adds sweetness and flavor.
- 1 small onion, chopped Provides base flavor for the sauce.
- 2 cloves garlic, minced Enhances the overall flavor of the dish.
- 1 tsp cumin Adds warm, Middle Eastern flavor.
- 1 tsp paprika Contributes to the spice profile without heat.
- 2 tbsp olive oil Used for sautéing vegetables.
- to taste salt and pepper For seasoning the sauce.
- optional cilantro or parsley For garnish.
- optional feta or avocado Optional toppings.
Instructions
Preparation
- Heat olive oil in a medium skillet, add onion and bell pepper, and sauté for 5 minutes until softened and sweet.
- Add garlic, cumin, and paprika, stirring for 1-2 minutes until fragrant.
- Add a pinch of salt to enhance the flavor.
Cooking
- Make 2 wells in the veggie mixture with a spoon, and carefully crack an egg into each well, keeping the yolk intact.
- Cover the skillet with a lid and cook for 5-7 minutes for runny yolks or 8-10 minutes for set yolks.
- Do not stir the eggs; let them poach gently in the sauce.
Toasting Bread
- While the eggs cook, toast the bread until deep golden and crispy.
- Optionally rub the toast with garlic or drizzle with olive oil for extra flavor.
Assembly and Serving
- Place the toast on plates and spoon the shakshouka mixture with eggs over the toast.
- Garnish with cilantro, feta crumbles, and avocado slices, adding chili flakes for heat if desired.
- Serve immediately while warm and yolks are runny.
Notes
Best served fresh, but leftover sauce can be stored in an airtight container in the fridge for up to 2 days. Reheat sauce in skillet and make fresh wells for new eggs if desired.