Shakshouka Toast Recipe
Introduction
Shakshouka Toast is a vibrant and comforting dish that combines spiced tomato sauce with perfectly poached eggs on crispy bread. This simple yet flavorful recipe is perfect for a hearty breakfast or a satisfying brunch.
Ingredients
- 2 slices of hearty bread (sourdough or whole wheat)
- 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
- 2 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Feta cheese (optional, for garnish)
Instructions
- Step 1: Toast the slices of bread to your desired level of crispness and set aside.
- Step 2: Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until softened.
- Step 3: Add the minced garlic, ground cumin, smoked paprika, and cayenne pepper if using. Stir and cook for another minute until fragrant.
- Step 4: Pour in the diced tomatoes with their juice. Season with salt and pepper to taste. Let the sauce simmer for 8-10 minutes to meld the flavors.
- Step 5: Use the back of a spoon to create two small wells in the sauce. Crack an egg into each well.
- Step 6: Cover the skillet and cook for 5-7 minutes, until the egg whites are set but the yolks remain runny. Adjust cooking time for your preferred yolk consistency.
- Step 7: Place the toasted bread on plates. Spoon the shakshouka sauce and poached eggs over the toast.
- Step 8: Garnish with chopped fresh parsley or cilantro and optionally sprinkle with crumbled feta cheese. Serve immediately while warm.
Tips & Variations
- Use sourdough or whole wheat bread for a sturdy base that holds the sauce well.
- Add extra vegetables like spinach or mushrooms to enrich the sauce.
- For a spicier dish, increase the cayenne pepper or add a pinch of chili flakes.
- Try topping with crumbled feta or goat cheese for extra creaminess and flavor contrast.
- Swap fresh parsley with cilantro or even mint for a different herbal note.
Storage
Shakshouka toast is best enjoyed fresh. If you have leftovers, store the sauce separately in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove and poach fresh eggs when ready to serve. Toast the bread just before serving to keep it crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, but you may need to cook the sauce longer to break them down and thicken. About 4-5 medium ripe tomatoes, chopped, should work well.
How do I make sure the eggs poach perfectly?
Use medium heat and cover the skillet to cook the eggs evenly. Check after 5 minutes; the whites should be set while the yolks remain runny. Adjust cooking time if you prefer firmer yolks.
PrintShakshouka Toast Recipe
Shakshouka Toast is a vibrant and hearty dish featuring a rich, spiced tomato and bell pepper sauce topped with perfectly poached eggs served over toasted sourdough or whole wheat bread. This easy-to-make meal combines Mediterranean and Middle Eastern flavors, making it a perfect breakfast, brunch, or light dinner option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Bread
- 2 slices of hearty bread (sourdough or whole wheat)
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
Eggs and Garnish
- 2 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Feta cheese (optional, for garnish)
Instructions
- Toast the Bread: Toast the slices of hearty bread (sourdough or whole wheat) to your desired level of crispness and set them aside to keep warm.
- Cook the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and chopped bell pepper, sautéing for about 5 minutes until they soften and become fragrant.
- Add Garlic and Spices: Stir in the minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and ¼ teaspoon cayenne pepper (if using). Cook for another minute until the spices release their aroma.
- Add Tomatoes and Simmer Sauce: Pour in the entire can of diced tomatoes, including the juice. Season with salt and pepper to taste. Allow the sauce to simmer gently for 8-10 minutes, stirring occasionally, so the flavors meld and the sauce thickens slightly.
- Create Wells and Poach the Eggs: Using the back of a spoon, create two small wells in the simmering sauce. Crack one egg into each well carefully. Cover the skillet with a lid and cook for 5-7 minutes, until the egg whites are set and the yolks remain runny. Adjust cooking time as desired for different yolk textures.
- Assemble the Toast: Place the toasted bread slices on serving plates. Spoon the shakshouka sauce along with the poached eggs over the toast, ensuring each portion gets a good amount of eggs and sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley or cilantro over the top. Optionally, add crumbled feta cheese for extra flavor. Serve immediately while warm for the best taste experience.
Notes
- You can adjust the cayenne pepper to your preferred spice level or omit it for a milder dish.
- Use sturdy bread like sourdough or whole wheat to prevent sogginess from the sauce.
- For a vegan version, substitute eggs with tofu scramble or chickpea flour ‘eggs’.
- To speed up preparation, you can prepare the sauce ahead of time and reheat before poaching eggs.
- Fresh herbs such as parsley or cilantro can be swapped with fresh basil for a different flavor profile.
Keywords: shakshouka, shakshouka toast, poached eggs, tomato sauce, Middle Eastern breakfast, quick brunch, vegetarian breakfast
