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Shakshouka Toast

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A vibrant breakfast dish with poached eggs nestled in spiced tomato sauce, served on crispy toast for a flavorful Mediterranean-inspired meal.

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

Instructions

  1. Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper for about 5 minutes until softened.
  2. Stir in garlic, cumin, paprika, and chili flakes (if using); cook for 1 minute until fragrant.
  3. Add diced tomatoes, season with salt and pepper, and simmer for about 10 minutes until sauce thickens slightly.
  4. Make four wells in the sauce and crack an egg into each. Cover and cook 5–8 minutes until egg whites are set and yolks are cooked to desired doneness.
  5. Meanwhile, toast slices of bread.
  6. Serve eggs and sauce over toast or place toast in the skillet. Garnish with parsley, cilantro, or feta as desired.

Notes

Stir in spinach or kale at the end for added greens.

Use harissa paste or za’atar for flavor variation.

Crumbled goat cheese or feta can be mixed into the sauce.

Add labneh or Greek yogurt for a creamy, cooling finish.

For a vegan option, skip the eggs and use tofu cubes instead.

Nutrition

Find it online: https://yumntasty.com/shakshouka-toast/