Shakshouka Toast
Two crisp toast portions topped with eggs gently cooked in a cumin-and-paprika tomato sauce.
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 cup crushed tomatoes (canned) Use plain crushed tomatoes.
- 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
Method
- Heat 2 tablespoons olive oil in a medium skillet. Cook chopped onion and pepper over medium heat about 5 minutes, until softened.
- Add garlic, cumin, and paprika; stir 30–60 seconds until fragrant without browning the garlic.
- Stir in 1 cup crushed tomatoes, salt, and pepper. Simmer 3–5 minutes until thick enough to hold shallow wells.
- Make 2 wells and crack in the eggs. Cover and gently simmer about 8–10 minutes or as needed until whites and yolks are firm. For undercooked yolks, use pasteurized eggs.
- Toast the 2 bread slices while the eggs cook.
- Divide sauce and eggs over the toast, add optional herbs, feta, or avocado, and serve promptly.
Notes
- Cook eggs until whites and yolks are firm; use pasteurized eggs if serving undercooked.
- Refrigerate sauce separately up to 2 days and toast bread fresh.