Name: Shakshouka Toast Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 4 slices crusty sourdough bread; 1 tablespoon olive oil; 1/2 small onion, finely chopped; 1 garlic clove, minced; 1/2 red bell pepper, diced; 1 cup crushed tomatoes; 1/2 teaspoon smoked paprika; 1/4 teaspoon ground cumin; 1/4 teaspoon chili flakes (optional); 2 large eggs; Salt and black pepper to taste; 2 tablespoons crumbled feta cheese; Fresh parsley or cilantro for garnish

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If you’re craving a breakfast that bursts with color, spice, and soul-satisfying comfort, let me introduce you to Shakshouka Toast. This Mediterranean-inspired twist on classic eggs and toast combines jammy eggs, a rich, spiced tomato and pepper sauce, and tangy feta all perched atop golden, crusty sourdough. It brings sunshine to your table, works for any meal of the day, and packs enough flavor to make your taste buds do a happy dance. Once you learn how easy it is to whip together Shakshouka Toast at home, don’t be surprised if you start making it on repeat!

Ingredients You’ll Need

Every ingredient in this recipe has a starring role. With just a handful of humble, easy-to-find items, you’ll create a dish that looks and tastes seriously gourmet. Let’s talk through what you’ll need and why each item matters.

Crusty sourdough bread: The sturdy slices hold up to the saucy topping and crisp up beautifully when toasted.
Olive oil: Adds richness and helps the vegetables sauté to silky perfection.
Onion: Forms the aromatic base and adds gentle sweetness to balance the tomatoes.
Garlic: Infuses the sauce with its irresistible savory flavor (don’t skip it!).
Red bell pepper: Contributes color and a subtle, fruity sweetness that shines through the spiced tomato sauce.
Crushed tomatoes: The heart of shakshouka — use good quality for the best results and deep flavor.
Smoked paprika: Lends a subtle smokiness and gorgeous red hue, making the dish pop.
Ground cumin: Adds earthy warmth that feels classic to Middle Eastern cuisine.
Chili flakes (optional): Give everything a gentle kick—adjust according to your spice preference!
Eggs: The stars of shakshouka, their runny yolks mingle deliciously into every bite.
Salt and black pepper: A must for balancing and enhancing all those bright flavors.
Crumbled feta cheese: Brings salty tang and creamy contrast.
Fresh parsley or cilantro: Shower your toast with herbs for a hit of freshness and color.

How to Make Shakshouka Toast

Step 1: Sauté the Onion

Start by heating your olive oil in a skillet over medium heat. When it shimmers, add the finely chopped onion. Let it soften and become fragrant — this usually takes 2 to 3 minutes. The onion creates a sweet, rich base for your shakshouka sauce, so don’t rush this part!

Step 2: Add Garlic and Bell Pepper

Next, toss in the minced garlic and diced red bell pepper. Let everything cook together for another 3 to 4 minutes, stirring now and then. You’ll notice your kitchen filling with the most inviting smells, and the pepper will soften just enough to melt into that luscious sauce.

Step 3: Build the Sauce

Stir in the crushed tomatoes, smoked paprika, cumin, chili flakes (if you’re in the mood for a little heat), plus a good pinch of salt and black pepper. Bring it all to a gentle simmer and let it bubble away for 5 to 7 minutes. The sauce will reduce slightly, deepening in color and flavor, promising big things for your Shakshouka Toast.

Step 4: Add Eggs and Cook Gently

Now for the magic: crack those eggs right into the tomato-pepper sauce. Lower the heat, cover the pan, and let the eggs poach gently for 5 to 6 minutes. You want the whites just set but the yolks deliciously runny. If you prefer, you can also give the eggs a gentle scramble into the sauce for a different texture—totally up to you!

Step 5: Toast the Sourdough

While the eggs are finishing, toast your sourdough until golden and crisp. The contrast between crunchy bread and saucy topping is half the fun of Shakshouka Toast, so don’t be shy—get a good toasty edge!

Step 6: Assemble and Serve

Once the eggs are cooked to your liking, it’s time to plate up. Spoon that vibrant, bubbling shakshouka mixture onto your toasts, making sure each gets a perfectly poached egg. Crumble feta over the top and scatter with plenty of fresh herbs. Serve immediately while everything’s hot and aromatic.

How to Serve Shakshouka Toast

Garnishes

A final flourish of fresh herbs—parsley or cilantro—really lifts Shakshouka Toast from delicious to unforgettable. A sprinkle of crumbled feta adds creaminess and salt. If you’re feeling extra, try a drizzle of good olive oil, a pinch of chili flakes, or even a dollop of Greek yogurt or tahini for richness and tang.

Side Dishes

Shakshouka Toast is hearty enough to stand on its own, but it also pairs wonderfully with crisp cucumber and tomato salads, a scoop of creamy hummus, or simply some fresh seasonal fruit. If you’re making brunch for friends, add a pot of mint tea to round things out.

Creative Ways to Present

Embrace Shakshouka Toast’s vibrant colors! Try serving atop a wooden board with extra herbs and lemon wedges on the side for everyone to personalize their plate. For a crowd, slice the toast into bites for a stunning appetizer platter, or top mini crostini for handheld party snacks.

Make Ahead and Storage

Storing Leftovers

If you have leftover shakshouka mixture (without bread), let it cool and store it in an airtight container in the fridge for up to 3 days. Store the toasted bread separately so it stays crisp, and always add fresh herbs and feta just before serving for the best flavor.

Freezing

Shakshouka Toast’s tomato-pepper base freezes pretty well! Chill it completely, then freeze in a tightly sealed container for up to 2 months. Defrost it overnight in the fridge when you’re ready to enjoy another round. While the eggs don’t freeze beautifully, you can always poach fresh ones when reheating.

Reheating

To reheat, simply warm the tomato sauce gently in a skillet. If you have leftover eggs in the sauce, heat slowly over low, covering the pan so you don’t overcook the yolks. Toast fresh bread, assemble as before, and add your toppings. Everything will taste just as vibrant as day one!

FAQs

Can I make Shakshouka Toast without feta?

Absolutely! While feta adds a fantastic salty punch, you can use goat cheese, grated parmesan, or even leave off cheese for a lighter option. Vegan cheeses work great too.

Is Shakshouka Toast spicy?

It’s totally up to you. The base recipe is gently spiced, but you can dial up the heat with extra chili flakes or even a finely chopped jalapeño if you love spice. Or skip the chili entirely for a milder meal.

Can I add vegetables or greens?

Definitely! Spinach, kale, or even zucchini blend right into the sauce and add color and nutrition. Toss them in when you add the tomatoes for a little green boost in every bite.

What’s the best bread for Shakshouka Toast?

Crusty sourdough lends the best texture and flavor, but any thick-cut, rustic bread works well. Try multigrain, rye, or even baguette slices. The key is a firm bread that can hold the saucy topping without getting soggy right away.

How can I meal prep Shakshouka Toast?

You can make the tomato sauce ahead of time and store it in the fridge. When you’re ready to eat, toast your bread, quickly poach or scramble eggs, and assemble. It’s a brilliant way to have a delicious, warm meal ready in minutes!

Final Thoughts

There’s just something wonderful about Shakshouka Toast—spicy, comforting, and a joy to look at and eat. It’s the kind of meal that brightens mornings and wows brunch guests every time. Give it a try, make it your own, and watch how quickly it becomes a staple in your kitchen!

Shakshouka Toast Recipe

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4.9 from 19 reviews

Author: admin
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

Start your day with a flavorful twist on traditional toast by making Shakshouka Toast. This Middle Eastern-inspired dish features a spicy tomato and bell pepper sauce topped with poached eggs, crumbled feta, and fresh herbs, all served on crusty sourdough bread.

Ingredients

Scale

For the Shakshouka:

4 slices crusty sourdough bread
1 tablespoon olive oil
1/2 small onion, finely chopped
1 garlic clove, minced
1/2 red bell pepper, diced
1 cup crushed tomatoes
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon chili flakes (optional)

For Serving:

2 large eggs
Salt and black pepper to taste
2 tablespoons crumbled feta cheese
Fresh parsley or cilantro for garnish

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Instructions

Prepare the Shakshouka: Heat olive oil in a skillet over medium heat. Sauté onion until softened, then add garlic and bell pepper. Cook for 3–4 minutes. Add crushed tomatoes, paprika, cumin, chili flakes, salt, and pepper. Simmer for 5–7 minutes.
Cook the Eggs: Crack eggs into the sauce. Cook gently over low heat until whites are set but yolks remain runny, about 5–6 minutes.
Assemble: Toast sourdough slices. Spoon shakshouka mixture with a poached egg onto each toast. Sprinkle with feta and herbs. Serve warm.