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Shakshuka on Toast Recipe

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4.1 from 2 reviews

Shakshuka on Toast is a vibrant and flavorful Middle Eastern-inspired dish featuring poached eggs in a spicy, aromatic tomato and pepper sauce served on toasted crusty bread. This hearty breakfast or brunch recipe combines smoky spices, tender onions, and fresh herbs to create a comforting and satisfying meal that’s perfect for sharing.

Ingredients

Sauce Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 large yellow onion, diced
  • 2 – 4 cloves garlic, smashed, peeled, and minced, plus 1 whole clove for the bread
  • 2 teaspoons paprika
  • 2 teaspoons freshly ground cumin seed
  • ½ teaspoon or more red pepper flakes
  • ½ teaspoon ground cayenne pepper
  • 1 roasted red pepper, chopped
  • 1 28-ounce can whole, peeled tomatoes
  • Sea salt, to taste
  • Black pepper, to taste

Other Ingredients

  • 8 thick-cut slices of crusty bread
  • 6 eggs
  • ½ cup minced cilantro or parsley

Instructions

  1. Prepare the Sauce: Set a deep-sided 10-inch skillet over medium heat. Once hot, add 2 tablespoons of olive oil and the diced onion. Cook, stirring often, until the onion becomes translucent and very soft, about 10 minutes. Add the minced garlic and cook for another minute, releasing its aroma.
  2. Add Spices and Vegetables: Stir in paprika, ground cumin, red pepper flakes, and cayenne pepper. Then add the chopped roasted red pepper and the canned whole peeled tomatoes. Bring the mixture to a gentle simmer.
  3. Simmer the Sauce: Lower the heat to medium-low and cook the sauce for 10 to 15 minutes until the ingredients break down and meld together into a thick, fragrant sauce. Season with sea salt and black pepper to taste.
  4. Toast the Bread: While the sauce simmers, toast the 8 slices of crusty bread until golden and crisp. Rub each slice with the reserved whole garlic clove, drizzle with olive oil, and sprinkle lightly with sea salt and black pepper to enhance the flavor.
  5. Add the Eggs: Turn the heat to low. Using a spoon, make a small well in the sauce near the edge of the pan for each egg. Crack each egg individually into a small shallow dish, then carefully slide them into these wells. Sprinkle a pinch of sea salt over each egg.
  6. Cook the Eggs: Cover the skillet with a lid slightly askew to allow steam to escape. Cook the eggs for 6 to 8 minutes, or until the whites are set and opaque but the yolks remain runny.
  7. Garnish and Serve: Remove the lid, sprinkle the minced cilantro or parsley over the shakshuka, and serve immediately with the garlic-rubbed toasted bread slices for dipping into the delicious sauce and runny eggs.

Notes

  • Adjust the amount of red pepper flakes and cayenne to control the spiciness according to your taste.
  • For a richer flavor, use roasted red peppers instead of fresh.
  • You can substitute parsley for cilantro if preferred.
  • If you want firmer yolks, cook the eggs a bit longer.
  • This recipe serves well as a hearty breakfast, brunch, or light dinner.

Find it online: https://yumntasty.com/shakshuka-on-toast-recipe/