Shakshouka Toast
Crispy toasted bread topped with smoky, spiced tomato-pepper sauce and perfectly runny eggs — a quick, colorful twist on the Middle Eastern classic shakshouka.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern fusion
- Diet: Vegetarian
Ingredients
2 slices hearty bread (sourdough or whole wheat)
1 tbsp olive oil
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
Salt & pepper, to taste
2 large eggs
Fresh parsley or cilantro, chopped (for garnish)
Feta cheese, optional (for garnish)
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and bell pepper; sauté 5 minutes until softened.
- Add garlic; cook 1 minute until fragrant.
- Stir in tomatoes, cumin, smoked paprika, cayenne, salt, and pepper. Simmer 8–10 minutes until slightly thickened.
- Make 2 small wells; crack an egg into each. Cover and cook 4–5 minutes until whites set but yolks remain runny.
- Toast bread slices until golden and crisp.
- Spoon shakshouka mixture with eggs over toast.
- Garnish with parsley or cilantro, and feta if desired. Serve immediately.
Notes
Add spinach or kale for extra greens.
Use harissa for a deeper, richer heat.
Top with sliced avocado for creaminess.
For vegan, replace eggs with chickpeas or tofu.
Nutrition
- Serving Size: 1 slice with toppings
- Calories: 290
- Sugar: 7g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 190mg
Find it online: https://familydinnercooking.com/shakshouka-toast/
