Shakshouka Toast

Why You’ll Love This Recipe

This recipe is the perfect fusion of a Middle Eastern classic and a quick, comforting toast. The warm, smoky tomato and pepper base pairs beautifully with soft, runny eggs, while the bread serves as the perfect vehicle for soaking up every last bite. It’s nourishing, colorful, and endlessly customizable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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)

Directions

1. Heat olive oil in a skillet over medium heat. Add chopped onion and bell pepper, sautéing for 5 minutes until softened.
2. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Add diced tomatoes, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir well and let the mixture simmer for 8–10 minutes, until slightly thickened.
4. Make two small wells in the tomato mixture and crack an egg into each. Cover the skillet and cook for 4–5 minutes, or until the whites are set but yolks remain runny.
5. While the eggs cook, toast the bread slices until golden and crisp.
6. Spoon the shakshouka mixture and eggs over the toast.
7. Garnish with fresh parsley or cilantro, and sprinkle with feta cheese if desired. Serve immediately.

Servings and timing

Serves: 2
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add spinach or kale for extra greens.
• Use harissa paste instead of cayenne pepper for deeper heat and flavor.
• Swap feta for goat cheese or omit entirely for a dairy-free option.
• Top with sliced avocado for added creaminess.

Storage/Reheating

Shakshouka is best enjoyed fresh, but you can store the tomato-pepper base (without the eggs) in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet, then cook fresh eggs before serving. Toast the bread fresh for best texture.

FAQs

Can I make this with store-bought shakshouka sauce?

Yes, using a pre-made sauce can save time—just heat and add eggs as directed.

Can I use canned crushed tomatoes instead of diced?

Yes, crushed tomatoes will give a smoother sauce texture.

How do I know when the eggs are done?

The whites should be opaque, and the yolks still slightly soft for the classic shakshouka texture.

Can I make this spicy?

Yes, increase the cayenne pepper or add chili flakes for extra heat.

What type of bread works best?

Thick, sturdy bread like sourdough or whole wheat holds up well to the sauce.

Can I cook the eggs separately?

Yes, you can fry or poach them and place them on top of the sauce and toast.

Can I make it vegan?

Yes, omit the eggs and add chickpeas or tofu for protein.

Can I use roasted peppers instead of fresh?

Yes, roasted peppers add a smoky depth of flavor.

Is feta cheese necessary?

No, it’s optional but adds a nice salty contrast to the sweet tomato sauce.

Can I double the recipe?

Yes, simply scale up the ingredients and use a larger skillet.

Conclusion

Shakshouka Toast is a quick and flavorful twist on a beloved classic, offering the warmth of spiced tomatoes and peppers with the satisfying crunch of toasted bread. Perfect for a cozy breakfast or an easy dinner, it’s a dish that proves simple ingredients can deliver big flavors.

Print