Name: Shakshouka Toast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 1 bell pepper (red or yellow), diced; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon paprika (sweet or smoked); ¼ teaspoon chili flakes or cayenne pepper (optional); 1 14-ounce can diced tomatoes (or 400g fresh, chopped); Salt and pepper to taste; 4 eggs; 2–4 slices crusty bread (sourdough or country loaf), toasted; Optional: chopped parsley or cilantro, and crumbled feta for garnish

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Here’s a bright, flavorful breakfast or brunch dish I absolutely love—poached eggs nestled in spiced tomato sauce, served on crisp toast horizons.

Why You’ll Love This Recipe

I love how Shakshouka Toast brings together the rich acidity of tomatoes, the warmth of spices like cumin and paprika, and the satisfaction of gooey eggs with crunchy toast. I find it delivers bold Mediterranean or Middle Eastern flavor in one delightful bite, and it’s perfect whether I’m cooking for myself or sharing with friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 small onion, diced
1 bell pepper (red or yellow), diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika (sweet or smoked)
¼ teaspoon chili flakes or cayenne pepper (optional, for more heat)
1 14‑ounce can diced tomatoes (or about 400 g fresh, chopped)
Salt and pepper to taste
4 eggs
2‑4 slices crusty bread (sourdough or country loaf), toasted
Optional garnish: chopped fresh parsley or cilantro, and a sprinkle of feta cheese

Directions

I heat olive oil in a skillet over medium heat. I sauté onion and bell pepper until softened, about 5 minutes.
I stir in garlic, cumin, paprika, and chili flakes (if using) and cook for another minute until fragrant.
I pour in the tomatoes, season with salt and pepper, and simmer until the sauce thickens slightly, about 10 minutes.
I make four little wells in the sauce and crack an egg into each well.
I cover the skillet and cook until the egg whites are set but yolks are still runny, about 5–8 minutes depending on stovetop heat and preferred doneness.
I toast slices of bread while the eggs are cooking.
I place the toast on plates or right in the skillet, drizzle a bit of extra sauce and eggs on top, and garnish with parsley or cilantro and feta if I’m feeling fancy.

Servings And Timing

Servings: I usually make enough for 2–3 people, with 4 eggs and toast slices
Prep time: about 10 minutes
Cook time: around 15 minutes
Total time: approximately 25 minutes

Variations

I sometimes stir in chopped spinach or kale toward the end for extra greens.
I swap the chili flakes with harissa paste for a smoky heat or za’atar seasoning for herbaceous flavor.
I’ve added goat cheese or crumbled feta into the sauce before cracking the eggs for creaminess.
I occasionally top with a dollop of labneh or plain Greek yogurt after cooking for cooling contrast.
For a vegan version, I skip the eggs and poach seasoned tofu cubes in the tomato sauce.

Storage/Reheating

I don’t recommend storing the already assembled eggs on toast, as they lose their ideal texture. Instead, I refrigerate leftover sauce in an airtight container for up to 3–4 days. When I’m ready to serve again, I gently reheat the sauce on the stovetop and toast fresh bread. I crack new eggs into the warmed sauce to re-create the dish.

Shakshouka Toast

FAQs

Can I Make The Sauce Ahead Of Time?

Absolutely—I often prepare the tomato-spice sauce a day ahead. I refrigerate it, then reheat gently and crack eggs just before serving for best texture.

What Toast Works Best?

I prefer hearty bread like sourdough or country-style loaf. It holds up well under the sauce and provides satisfying crunch.

Can I Use Fresh Tomatoes Instead Of Canned?

Yes—I usually do when they’re ripe in season. I chop them finely and cook until they break down into a thick sauce.

How Do I Control The Egg Doneness?

I watch for firm whites and gently jiggle the skillet—eggs are done when whites are opaque. If I like firm yolks, I leave them covered a minute or two longer.

Conclusion

I absolutely enjoy making Shakshouka Toast—it’s vibrant, comforting, and perfect for any meal when I want something nourishing with bold flavor. The mix of spiced tomato sauce, runny eggs, and crisp toast always makes me feel satisfied and happy. I hope you enjoy it as much as I do!