Shakshouka Toast Recipe
If you love vibrant flavors and a dash of Middle Eastern magic in your breakfast, you’re going to adore this Shakshouka Toast Recipe. Imagine perfectly spiced, simmered tomatoes with tender red peppers and onions, crowned by softly poached eggs and served atop crispy, toasted bread. It’s a colorful, comforting dish that transforms simple ingredients into a satisfying morning feast. Whether you’re cooking for yourself or sharing with loved ones, this Shakshouka Toast Recipe brings warmth and bold taste to your table with every bite.
Ingredients You’ll Need
This Shakshouka Toast Recipe shines thanks to straightforward, fresh ingredients that pack serious punch in flavor and texture. Each item plays a crucial role, from the aromatic spices seasoning the sauce to the crispness of the bread providing the perfect foundation.
- Olive oil: Adds richness and helps sauté the vegetables evenly for a silky base.
- Half small onion, finely chopped: Lends sweetness and depth to the sauce as it softens.
- One clove garlic, minced: Infuses the dish with fragrant warmth and a subtle bite.
- Half red bell pepper, diced: Brings vibrant color and a slight crunch that balances the tomato’s acidity.
- One cup crushed tomatoes: Forms the heart of the sauce, combining tanginess with natural sweetness.
- Half teaspoon ground cumin: Adds earthy, nutty undertones essential to authentic shakshouka flavor.
- Half teaspoon smoked paprika: Offers a smoky depth that elevates the sauce’s complexity.
- Quarter teaspoon chili flakes (optional): Provides just the right amount of heat if you like your dish with a little kick.
- Salt and black pepper to taste: Enhances every element, making the flavors sing.
- Two large eggs: Cooked gently in the sauce, they add creaminess and protein to this vibrant dish.
- Two slices thick-cut bread, toasted: Perfect for soaking up every last bit of the delicious sauce.
- Chopped parsley or cilantro for garnish: Adds a fresh, herbal note and a pop of green color.
How to Make Shakshouka Toast Recipe
Step 1: Sauté Your Vegetables
Begin by heating olive oil in a small skillet over medium heat. Add the finely chopped onion and let it soften for about 3 to 4 minutes, stirring occasionally so it doesn’t brown too much. Next, stir in the minced garlic and diced red bell pepper, cooking for another 3 to 4 minutes until the pepper becomes tender. This stage builds a flavorful base that makes the whole dish sing.
Step 2: Simmer the Tomato Sauce
Pour in the crushed tomatoes, followed by the cumin, smoked paprika, chili flakes if you’re using them, and a generous pinch of salt and black pepper. Stir everything together and lower the heat to let the sauce simmer gently for 5 to 7 minutes. This slow simmer thickens the sauce and blends all those gorgeous spices beautifully.
Step 3: Add the Eggs
Once your sauce is slightly thickened, use the back of a spoon to create two small wells in the sauce. Crack an egg into each well carefully. Cover your skillet and cook over low heat for about 4 to 6 minutes, or until the egg whites are set but the yolks still hold that luscious, slightly runny texture that’s so comforting and rich.
Step 4: Toast and Serve
While the eggs cook, toast your thick-cut bread until golden and crisp. When the eggs are ready, spoon the shakshouka eggs and tomato sauce generously over each slice of toast. Don’t forget to sprinkle chopped parsley or cilantro on top for a fresh, herbal finish that brightens every mouthful.
How to Serve Shakshouka Toast Recipe
Garnishes
For an extra layer of flavor and visual appeal, consider adding crumbled feta cheese, vibrant avocado slices, or a drizzle of harissa to your shakshouka toast. These toppings complement the spicy tomato sauce and creamy eggs brilliantly, making your plate even more enticing.
Side Dishes
This dish is hearty on its own, but if you want to round out your meal, serve it alongside a light salad with lemon vinaigrette or a bowl of fresh fruit. These sides add balance and freshness that contrast deliciously with the warm, spiced shakshouka.
Creative Ways to Present
Get creative by serving your Shakshouka Toast Recipe on different types of rustic bread like sourdough, rye, or a hearty country loaf. You can also use individual mini skillets for a fun and cozy presentation at your brunch table that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra tomato sauce, store it in an airtight container in the refrigerator for up to three days. Keep the eggs separate if possible, as they’re best enjoyed fresh to maintain their creamy texture.
Freezing
The tomato sauce from this Shakshouka Toast Recipe freezes well and makes a fantastic ready-to-go base for future breakfasts or dinners. Just thaw it in the fridge overnight and reheat gently before adding fresh eggs to cook.
Reheating
Gently warm your leftover sauce on the stovetop over low heat to avoid breaking down the tomatoes too much. Once heated, crack in fresh eggs and cook as usual for a quick, delicious repeat meal.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh tomatoes work wonderfully, especially when they’re ripe and juicy. Just chop them finely and simmer a little longer until the sauce thickens to the perfect consistency.
What type of bread works best for Shakshouka Toast Recipe?
Thick-cut bread like sourdough, rye, or country bread is ideal because it can hold up under the sauce without becoming soggy. Plus, it adds a satisfying crunch to every bite.
Is there a vegan version of this recipe?
You can make a vegan version by substituting the eggs with firm tofu cubes or a plant-based egg alternative. The sauce remains the star, so it’s just as flavorful and comforting.
How spicy is this dish?
The dish has a mild warmth thanks to smoked paprika and cumin, with optional chili flakes if you like extra heat. You can adjust the spice levels easily to suit your taste.
Can I make this recipe for more people?
Definitely! Just scale up the ingredients and cook the sauce in a larger skillet. You may need to cook the eggs in batches or use multiple pans to keep the eggs perfectly cooked.
Final Thoughts
I hope you feel inspired to bring this beautiful Shakshouka Toast Recipe into your kitchen soon. It’s a dish that’s as joyful to make as it is to eat, bursting with vibrant colors, bold spices, and comforting textures. Perfect for a leisurely weekend brunch or a special weekday breakfast, this recipe invites you to savor each delicious moment. So grab your skillet and toast, and get ready to enjoy a morning meal that feels both exotic and effortlessly homey.
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Shakshouka Toast Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Shakshouka Toast is a vibrant and flavorful Middle Eastern breakfast dish featuring poached eggs nestled in a spiced tomato and bell pepper sauce, served on toasted thick-cut bread. This easy-to-make recipe combines a savory tomato base with fragrant spices like cumin and smoked paprika, offering a rich and satisfying start to your day or a delightful brunch option.
Ingredients
For the Shakshouka Sauce
- 1 tablespoon olive oil
- ½ small onion, finely chopped
- 1 clove garlic, minced
- ½ red bell pepper, diced
- 1 cup crushed tomatoes (canned or fresh)
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili flakes (optional)
- Salt and black pepper, to taste
For the Eggs and Serving
- 2 large eggs
- 2 slices thick-cut bread, toasted
- Chopped parsley or cilantro for garnish
Instructions
- Prepare the Sauce: Heat the olive oil in a small skillet over medium heat. Add the finely chopped onion and sauté for about 3–4 minutes until softened. Stir in the minced garlic and diced red bell pepper, cooking for another 3–4 minutes until the pepper becomes tender and fragrant.
- Add Tomatoes and Spices: Pour in the crushed tomatoes, then season with ground cumin, smoked paprika, optional chili flakes, salt, and black pepper. Let the mixture simmer gently for 5–7 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- Cook the Eggs in the Sauce: Using the back of a spoon, create two small wells in the tomato sauce. Crack one egg into each well carefully. Cover the skillet with a lid and cook for 4–6 minutes, or until the egg whites are fully set while the yolks remain slightly runny.
- Toast the Bread: While the eggs cook, toast the thick-cut bread slices until golden and crisp to provide a sturdy base for the sauce and eggs.
- Assemble and Garnish: Spoon the shakshouka sauce and eggs on top of the toasted bread slices. Sprinkle with chopped parsley or cilantro for a fresh, herbal finish. Serve immediately to enjoy the dish warm and flavorful.
Notes
- The tomato sauce can be prepared ahead of time and gently reheated before adding the eggs.
- For extra flavor, add toppings like crumbled feta cheese, sliced avocado, or a dollop of harissa.
- Choose sourdough, rye, or country-style bread for a sturdier and more flavorful toast base.
- Adjust chili flakes to your preferred level of spiciness, or omit entirely for a milder dish.
- Covering the skillet while cooking the eggs helps them cook evenly and retain moisture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
